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Member recipe

raspberry roulade

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Cooking time

Prep: 30 minutes Cook: 40 minutes leave in tin to cool overnight

Skill level

More effort


Serves 4

a light and fluffy cake with fresh cream with a twist rollded and ready to eat!

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  • 4 egg whites
  • 6 ounces caster sugar
  • 1 teaspoon vanilla essence
  • 1 teaspoon cornflour
  • 12 ounces fresh raspberries
  • 1 cup whipping cream
  • two tablespoons icing sugar
  • two tablespoons toasted almonds


  1. Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added. Fold in the vanilla essence and cornflour. Prepare a Swss Roll tin with baking parchment. Spread the meringue mixture in the Swiss Roll tin.

  2. Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes Leave roulade in the tin overnight to cool. Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.

  3. Turn roulade onto paper. Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream. Roll up the roulade ( lengethwise ) with the aid of the paper. Place on serving dish and sprinkle with the icing sugar.

  4. decorate with toasted almonds

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