Cranberry Roulade

Ingredients

  • 5 eggs - separate yolk and whites (but keep the yolks)
  • Caster sugar
  • Icing sugar
  • Cornflour
  • Chantilly Cream
  • Cranberries

 

Method

  • Take 5 egg whites and whisk until their at a stiff peak
  • Add in the caster  
  • Add in egg yolks at the last minute and whisk lightly
  • Add in a little cornflour
  • Grease a  baking tray and line with silicone paper
  • Spread the meringue onto the tray and cook for 10 minutes on 180 degrees celcius
  • Take out the oven and press down with another sheet of silicone paper to flatten any bumps
  • Turn over onto a sheet of silicone paper with icing sugar sprinkled on and let settle
  • When cooled spread with chantilly cream and cranberries
  • Roll up into a roulade!

 

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