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.
Ingredients
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
Method
- 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.