Easy Cook - - CONTENTS -

…then you’ll love these zesty creations!

Serves 6- 8 Prep 15 mins Cook 35 mins 1

4 large egg whites 225g caster sugar 1 tsp al­mond ex­tract 1 tsp white wine vine­gar 50g ground al­monds 300ml dou­ble cream 1-2 tbsp ic­ing sugar 6 tbsp lemon curd 1 tbsp toasted flaked al­monds 3 straw­ber­ries, halved, to dec­o­rate

Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with some bak­ing parch­ment.

2 Whisk the egg whites un­til stiff. Slowly add the sugar, still whisk­ing, un­til glossy and stiff.

3 Fold in the al­mond ex­tract, vine­gar and ground al­monds un­til lightly in­cor­po­rated. Turn into the Swiss roll tin and smooth over, tap­ping the tin to re­move any big air bub­bles.

4 Bake for 30-35 mins or un­til the top is golden and feels firm and set. Re­move from the oven, cover with bak­ing parch­ment and a damp tea towel. Leave to cool.

5 To serve, whip the cream un­til thick. In­vert the roulade onto a large sheet of bak­ing parch­ment sprin­kled with ic­ing sugar. Care­fully peel off lin­ing pa­per and spread over the lemon curd, then spread over two thirds of the cream.

6 Roll up care­fully, us­ing the pa­per to help you. Spoon or pipe the re­main­ing cream on top of the roulade, and dec­o­rate with flaked al­monds and straw­berry halves. PER SERV­ING (8) 394 kcals, fat 25g, sat­u­rates 13g, carbs 38g, sug­ars 36g, fi­bre none, pro­tein 4g, salt 0.1g

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