Roulade Recipe at MyDish

Roulade

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Method

  • Preheat the oven to 170C.
  • Beat the egg whites until stiff, then gradually add the castor sugar, beating each addition. Fold in the ground almonds.
  • Line a swiss roll tin with baking parchment.
  • Spoon the mixture into the tin, smooth the top until evenly spread and bake for 30 mins.
  • Remove from the oven and cover with a damp tea towel for at least 2 hours.
  • Dust some baking parchment with icing sugar and turn the cooked cake out onto this.
  • Spread it with chosen filling (yoghurt or alternative) and fruit, cut quite cmall if possible.
  • Now .... KEEP CALM .... and roll up the roulade as you would a swiss roll. It may crack, but much cosmetic work can be undertaken with a cunningly applied garnish or a further sprinkle of icing sugar!
  • Place it in an oblong dish to serve .. this will help it maintain its "roll" shape.

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    Ingredients

    •  Whites of 5 large eggs
    • 8 ozs Castor Sugar
    • 3½ ozs Ground Almonds
    •  Yoghurt/Creme Fraiche/ Cream
    •  Fruit in Season
    •  Icing Sugar to dust

    By Views 1564  Added Thu Jan 15 2009


    Light and heavenly, a wonderful end to a Summer's meal. You can vary the fruit according to what is in season or use drained tinned fruit or thawed frozen fruit.

     

    Another Summery pudding using fruit from the garden (although I understand that rhubarb is technically a vegetable this a a cook fest, not a botanny lesson!). Take 1lb chopped rhubarb, cook gently in a 1/4 pt of water with 4 ozs of sugar. Add a rapbe Read More

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