Wednesday, March 8, 2017

Summer Fruit Roulade

  • 4 large free-range egg whites
  • 200 g sugar
  • 1 teaspoon cornflour
  • 1 vanilla pod
  • 450 ml double cream
  • 2 teaspoons elderflower cordial
  • 450 g mixed berries, such as strawberries, raspberries, blueberries, redcurrants, blackberries
  • Method

    1. Preheat the oven to 160ºC/gas 2-3. Line a Swiss roll tin (about 23 x 30cm) with a large sheet of baking paper.
    2. With an electric hand whisk or a free-standing mixer, whisk the egg whites with a pinch of sea salt until stiff.
    3. Add the sugar a little at a time and keep whisking until all of it is combined. Sift in the cornflour and whisk on high for 5 minutes, or until stiff and glossy.
    4. Spoon onto the paper-lined tin and bake for 20 to 25 minutes, or until crisp on the outside and cooked through – it should be fluffy on the inside. Leave to cool.
    5. Meanwhile, halve the vanilla pod and scrape out the seeds, then whisk with the cream and the elderflower until soft peaks form. Squish a handful of the berries and swirl them through the mixture.
    6. Lay the cooled meringue on a fresh piece of baking paper (remove and discard the old one). Spread with a layer of rippled cream to about three-quarters of the way along, then top with a layer of berries.
    7. Carefully roll the meringue, shortest end to shortest end, using the paper to help you. Serve on a board or platter.

    Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

    Related Posts:

    • Dolly’s bramble trifle“Pete’s partner, Dolly Sweet, is brilliant at baking and desserts. Every autumn she makes this trifle using brambles they’ve picked themselves. Trifle is perfect for when people are over as it looks great and can be made in a… Read More
    • Dairy-free coconut cheesecake“With a gorgeous nutty base, sweet coconut & vanilla topping and a strawberry drizzle, this is incredible! ” 300 g cashew nuts dairy-free margarine , for greasing 2 tablespoons desiccated coconut 200 g medjool dates , … Read More
    • Peach ice cream“Some people find the double cream cloying. You can make this with a custard made from 5 egg yolks, well-whisked with 150g caster sugar, to which you add 300ml of almost boiling single cream. Add fruit and alcohol and cool be… Read More
    • My Nan's St. Clement's cake“This __cake is as sweet and lovely as you’d want it to be. The icing seeps into the sponge to add flavour and the top layer becomes a sherbety, citrusy delight. ” 125 g unsalted butter , softened, plus extra for greasing … Read More
    • Sour cranberry Bakewell“My sweet and sour bakewell tart has a wicked praline filling, and the sour cranberries really make the whole thing sing. ” 100 g blanched hazelnuts 100 g shelled walnuts 250 g cold unsalted butter , cut into cubes 250… Read More

    0 comments:

    Post a Comment