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Penny H

Summer Raspberry Roulade

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Make this easy summer raspberry roulade or customise with your own favourite fruit :) (See the recipe with pictures on the link below)
http://cakesfromwonderland.blogspot.co.uk/2014/07/summer-raspberry-roulade.html

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Rate this recipe 3.8/5 (25 Votes)

Ingredients

  • 4 egg whites
  • 275g caster sugar
  • Lots of Whipped Cream (I whip about 500ml double or whipping cream)
  • 200g Raspberries

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 220c/200f/Gas Mark 7. Line the baking sheet with baking paper and set aside.

Step 2

2. Whisk eggs whites to a soft peak. This should be white, foamy but still holding a peak.

Step 3

3. Put your mixer on a low/medium speed and add the sugar gradually one tablespoon at a time every 10-15 seconds. This gives the time for the sugar to dissolve.

Step 4

3. Put your mixer on a low/medium speed and add the sugar gradually one tablespoon at a time every 10-15 seconds. This gives the time for the sugar to dissolve.

Step 5

5. Spread onto a baking sheet using a palette knife and bake for 8 minutes until a pale golden colour. The reduce the heat to 160c/140f/Gas Mark 3 and bake for a further 15 minutes.

Step 6

6.Remove from the oven, the meringue should be firm to touch, not wet or soggy. Place on clean teatowl and remove from the baking paper. Set aside to cool

Step 7

7.Meanwhile, whip the cream until it stands in stiff peaks.

Step 8

8. Once the meringue is cool, spread the cream over the meringue. Sprinkle some raspberries liberally

Step 9

9. The next part is a little tricky. Roll the meringue with the tea-towel to support the roll. This will keep you're fingers clean and will prevent it breaking.

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