Strawberry cream roulade

Strawberry cream roulade

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 30 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 8

The meringue for this roulade is baked for only a short time to ensure it stays marshmallowy inside and rolls up easily

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
303
protein
5g
carbs
41g
fat
14g
saturates
7g
fibre
1g
sugar
39g
salt
0.19g

Ingredients

For the custard

  • 250ml milk
  • 1 vanilla pod
  • 3 large egg yolks
  • 50g caster sugar
  • 1 rounded tbsp plain flour
  • knob of butter

For the meringue

  • 1 tsp each cornflour, white vinegar and vanilla extract
  • 4 large egg whites
  • 100g caster sugar
  • 100g icing sugar, plus a little extra

To finish

  • 150ml tub double cream
  • 450g strawberries, sliced

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.
  2. Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.
  3. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.
  4. Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.
  5. Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar

Recipe from Good Food magazine, July 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips