Raspberry vanilla roulade
A delicious summer dessert
SERVES
8
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
25
MINUTES
Ingredients
5 egg whites
275g golden caster sugar
350mls cream, whipped to stiff peaks
2 tsp vanilla extract
5g icing sugar
200g ripe raspberries, very roughly chopped
Method
Preheat your oven to 200°C and line a Swiss roll tin with parchment.
Whisk the egg whites until stiff peaks. Continuously whisk and add the sugar a dessert spoon at a time until it is well combined.
Scoop the mixture into your prepared tin and spread it out flat. Bake for about 5 minutes then turn your oven down to 160 degrees and bake for a further 20 minutes until firm.
Allow to cool in the tin for five minutes then turn out onto a clean damp tea towel and set aside to cool completely.
When you are ready to serve, and the roulade has cooled completely, prepare your filling.
Fold the sugar, vanilla and raspberries into the stiffly whipped cream. Spread it over the roulade leaving about an inch on all sides. Gently roll the roulade with the aid of the tea towel and turn it onto a serving plate with the seam placed underneath.
