Preparation
Toast the flaked almonds. Sift the icing sugar.
Method
- 1 Preheat the oven to 170°C/325°F/Gas Mark 3, 10 minutes before baking. Line a Swiss roll tin with a single sheet of greaseproof or baking paper and reserve.
- 2 Whisk the egg whites until stiff and standing in peaks then gradually whisk in the sugar 1 spoonful at a time. When all the sugar has been added, carefully stir in the almond essence, vinegar and then the ground almonds. Mix lightly together.
- 3 Turn into the lined Swiss roll tin smooth the top and tap the tin lightly on the work surface to remove any air bubbles.
- 4 Bake in the preheated oven for 30-35 minutes or until the top is pale golden and feels firm and set. Remove from the oven and leave until cold.
- 5 When ready to serve, whip the crème fraiche until thick, reserve. Invert the cooled roulade onto a large sheet of greaseproof or baking paper, sprinkle with the icing sugar and carefully strip off the lining paper. Spread with the lemon curd and then the crème fraiche.
- 6 Leave for a few minutes to allow the roulade to soften then carefully roll up. (You will find that the roulade cracks slightly on rolling).
- 7 Place on a serving platter, sprinkle with the toasted almonds and decorate with the raspberries and serve.
2 Reviews
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Chloe
The tang with the sweetness goes incredibly well . In one word it's scrumptious!👍🏻
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Rachel
Family loved this, found a recipe for raspberry coulis to accompany the roulade. Really delicious and surprisingly easy to make.
- Average per serving
- Calories 771.0kCal
- Fat45.5g
- Saturated25.3g
- Salt0.33g
- Carbohydrates83.1
- Sugar82.3g
- Protein9.5g
- Fibre0.5g