Raspberry Roulade
Antoine's Raspberry Roulade - Recipe by Tony Astle
6 egg whites
pinch of salt
1 1/2 cups caster sugar
3/4 tsp malt vinegar
3/4 tsp vanilla essence
2 1/2 Tbs corn flour
2 Tbs icing sugar, for dusting
250mls Anchor Cream
1 tsp vanilla essence
2 punnets fresh raspberries, hulled, reserve some to serve
1 punnet strawberries, hulled, reserve some to serve
1 Preheat the oven to 180 C.
2 Sprinkle a baking tray with a little water and line with baking
paper.
3 Place the egg whites in a bowl with a pinch of salt, using a hand
beater beat to stiff peaks, add the sugar gradually, continuing to
beat, add the vinegar, vanilla and corn flour and continue beating,
peaks must be stiff.
4 Roughly spread the meringue to cover the prelined tray. Bake in
the oven for 10-12 minutes and golden in colour or until
cooked.
5 Cool in tray then invert onto a non stick-baking sheet, lightly
dusted with icing sugar.
6 Combine the Anchor Cream and vanilla in a bowl and whip.
7 Spread the cream to cover of the roulade, top the cream with
raspberries and carefully roll.
8 For the coulis, place strawberries in a small saucepan with a
little water and sugar to taste, simmer gently to break down
strawberries. Using a stick blender, blend berries to make a
coulis, set aside to cool.
9 Serve a thick slice in the centre of a plate, spoon small amounts
of the coulis topped with raspberries around with strawberries
between to serve.
