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Almond Roulade with Raspberries


Almond Roulade with Raspberries

Prep Time ~40 mins Cooking Time ~ 15 mins
Approx Cost ~ £5.50 Difficulty ~ Some skill
Freeze ~ No Serves ~ 4-6

Tip ~ Make sure the roulade is completely cold before filling with the cream, otherwise the cream will melt.


1 tbsp sunflower oil

125g / 4 ½ oz caster sugar

5 eggs separated

125g / 4 ½ oz ground almonds

50g / 2oz flour

A couple of drops of almond essence

300ml / 10 ½ floz cream, whipped

225g / 8oz raspberries

Icing sugar to dust


  • Preheat the oven to 180C, Gas 4. Line a 33x23cm (13x9in) Swiss roll tin with foil, coming up the sides too.
  • Brush with sunflower oil.
  • Whisk the caster sugar and 5 egg yolks until thick and mousse like.
  • Fold in the ground almonds, flour and the almond essence.
  • In a clean bowl, whisk the egg whites until stiff, and then gently fold into the mixture.
  • Pour into the prepared tin, spread out and bake for 15 - 18 minutes, until it feels firm in the centre.
  • Remove from the oven and cover with clean, damp tea towel until cold, (it can be kept like this for a couple of days).
  • Turn out onto a sheet of tin foil sprinkled generously with icing sugar.
  • Spread with the whipped cream and scatter with raspberries.
  • Roll up the roulade carefully, transfer to a plate, dust with icing sugar and serve.