Roulade

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.

1. 1

   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.