Raspberry Roulade

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 egg whites
• 6 ounces caster sugar
• 1 teaspoon vanilla essence
• 1 teaspoon cornflour
• 12 ounces raspberries
• 1 cup whipping cream
• 2 tablespoons icing sugar
• 2 tablespoons toasted almonds

Recipe

• 1 whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
• 2 fold in the vanilla essence and cornflour.
• 3 prepare a swss roll tin with baking parchment.
• 4 spread the meringue mixture in the swiss roll tin.
• 5 bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
• 6 leave roulade in the tin overnight to cool.
• 7 place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
• 8 turn roulade onto paper.
• 9 whip the cream until thick, and spread over the roulade. sprinkle the rasberries over the cream.
• 10 roll up the roulade ( lengethwise ) with the aid of the paper.
• 11 place on serving dish and sprinkle with the icing sugar.
• 12 decorate with toasted almonds.