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1
Put oven rack in middle position and preheat oven to 350F.
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2
Lightly brush a 15- by 10-inch shallow baking pan (1/2 inch to 1 inch deep) with vegetable oil and line bottom and sides of pan with parchment paper, then lightly oil parchment.
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3
Beat whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks.
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4
Add superfine sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 2 minutes.
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5
Spread meringue evenly in baking pan and bake until top is pale golden and crisp, 20 to 25 minutes (interior of meringue will be soft).
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6
Put a sheet of parchment over meringue and invert a rack over parchment, then flip meringue onto rack and remove parchment (from baking pan) from top.
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7
Cool meringue completely, about 15 minutes.
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8
Finely grind sugar with anise seeds in coffee/spice grinder.
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9
Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until cream just holds stiff peaks.
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10
Slide meringue (still on parchment) off rack and arrange with a long side nearest you, then spread anise cream evenly over bottom two thirds of meringue, leaving a 1-inch border on each short end.
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11
Using parchment as an aid and rolling away from you, roll up meringue.
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12
Carefully transfer roulade with 2 metal spatulas to a platter and discard paper.
