I absolutely love this dessert as its so light and delicious, and perfect for eating after a big meal as its not too filling - only problem is, you could probably eat it all in one sitting!! (Good job this mixture makes 2!) A big thank-you Joy and Sam for sharing the recipe with me.
Ingredients:
- 4 Egg Whites
- 6oz Icing Sugar (plus extra for dusting)
- 1tsp Cornflour
- 1tsp Lemon Juice
- 1tsp Vanilla
- Double or Whipping Cream
- Assortment of fresh or frozen fruit
Method:
- Pre-heat oven to 180°C (160°C for fan ovens). Grease 2 x Swiss roll tins (or 1 large one), and line with greaseproof paper, then lightly oil the paper as well.
- Whip the egg whites until soft peaks form, then add half the icing sugar.
- Add the Cornflour to the remaining icing sugar, then add the mixture to the whipped egg, whilst keeping whipping, then add the lemon and vanilla.
- Smooth the mix over the 2 tins and bake for approx 25 minutes in the oven.
- Whilst the egg whites are cooking, put some greaseproof paper on the work surface and dust generously with icing sugar (one sheet for each tin).
- Once the egg whites are cooked, turn out onto the prepared greaseproof paper on the work surface and peel off the greaseproof paper on the base.
- Once cool, spread over your choice of filling (whipped cream and fresh fruit works really well), then gradually roll the roulade, using the greaseproof paper as an aid to stop from breaking. (Don’t worry if it cracks a bit – it all adds to the rustic effect and will still taste delicious!)
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