Print Options:

Roulade

Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins

I have made mine with lemon curd and cream. You can add what you want really

 5 egg whites
 250g sugar
 1/2 tsb vanilla (optional)
 Icing suger for dusting.
1

Pre heat a oven oven to 200c

2

line a 23x33cm swiss roll tin or a baking sheet that has high edge with grease proof paper

3

Whisk the egg whites till very stiff then slowly add the sugar then vanilla if using bit at a time till all together.

4

Spread it out onto the swiss roll tin or tray.

5

Bake for 8mins at 200 or till top starts to go golden then turn down to 160c for 15 mins.

6

Lay a peice of baking paper on the bence and sprinkle some sugar over it. Just a little.

7

Turn the roulade out onto the paper and peel the bottom bit of slowly.

8

Let cool for 10 mins.

9

Once cool add your filling and using the paper roll it up.

10

Chill in fridge for 10 mins then serve.