Raspberry Roulade – a delicious recipe with egg whites, caster sugar, vanilla essence, cornflour, Filling, raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
2
Fold in the vanilla essence and cornflour.
3
Prepare a Swss Roll tin with baking parchment.
4
Spread the meringue mixture in the Swiss Roll tin.
5
Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
6
Leave roulade in the tin overnight to cool.
7
Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
8
Turn roulade onto paper.
9
Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream.
10
Roll up the roulade ( lengethwise ) with the aid of the paper.
11
Place on serving dish and sprinkle with the icing sugar.
12
Decorate with toasted almonds.
593
kcal
Calories
35
g
Fat
56
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 egg whites, 6 ounces caster sugar, 1 teaspoon vanilla essence, 1 teaspoon cornflour, and more.
Yes, Raspberry Roulade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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