Raspberry Roulade
Ingredients
Instructions
- Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
- Fold in the vanilla essence and cornflour.
- Prepare a Swss Roll tin with baking parchment.
- Spread the meringue mixture in the Swiss Roll tin.
- Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
- Leave roulade in the tin overnight to cool.
- Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
- Turn roulade onto paper.
- Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream.
- Roll up the roulade ( lengethwise ) with the aid of the paper.
- Place on serving dish and sprinkle with the icing sugar.
- Decorate with toasted almonds.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).