Strawberry Cream Roulade

Written by

*This post may contain affiliate links. Please see our disclaimer for more details.

With the Summer days approaching there is no better dessert than Strawberry Cream Roulade . It;s a lovely light dessert and a favourite of mine when guests are coming round for a BBQ.

Ingredients are quite simple for this one. You will need: Eggs, Caster Sugar, Icing Sugar, Cornflour, White Vinegar, Double Cream and Strawberries.

Lets Bake our Strawberry Cream Roulade!

Firstly pre heat your oven to 160 degrees. Take a swiss roll tin and grease and line it. Take your four eggs and separate 4 egg whites in to a clean bowl. Next blend together 1 tsp of cornflour, white vinegar and vanilla in to a smooth paste.

Place your egg whites in a mixer and whisk them until stiff peaks form. Sift together 100g of caster sugar and 100g of icing sugar in to a separate bowl. Gradually whisk in the sugar and a little paste alternatively until the mixture is thick and glossy.

Now it’s time to make the perfect roulade! Spoon your mixture in to the lined tin and spread out evenly. Place the oven for 25 mins-30mins until the top is set and golden in colour.

Turn out the meringue upside down on to the baking paper on to a cooling rack and peel off the original baking paper from the lined tin. Leave to cool for 10 mins. Whilst your meringue is cooling, whisk up 150ml of double cream.

We are nearly there! Chop up 450g of strawberries. Now to bring it all together! Spread the cream out evenly over the meringue leaving roughly 3-5 cm at each short end. Place your strawberries on top (I also sprinkle some more icing sugar on top too but this is entirely your choice).

Take your baking paper and use the paper at the short end to tightly roll up the meringue.

Once rolled place on a plate and dust more icing sugar and strawberries for decor. Store in the fridge until your guests arrive!

For more lovely Summer Recipe ideas see my Facebook page.

Strawberry Cream Roulade

Strawberry Cream Roulade

Lovely strawberry meringue dessert with cream
Print Pin Rate
Keyword: buttercream, meringue, strawberries

Equipment

  • Mixer
  • Mixing Bowl
  • Spoon
  • Swiss Roll Tin
  • Baking Paper

Ingredients

  • 4 Medium Eggs
  • 1 tsp Cornflour
  • 1 tsp Vinegar
  • 1 tsp Vanilla
  • 100 grams Caster Sugar
  • 100 grams Icing Sugar
  • 150 ml Double Cream
  • 450 grams Strawberries

Instructions

  • Pre Heat the oven to 160 degrees.
  • Grease and line one swiss roll tin.
  • Place 4 egg whites in to a clean bowl.
  • Blend together 1 tsp of cornflour, white vinegar and vanilla in to a smooth paste.
  • Whisk the egg whites until stiff peaks form.
  • Sift together 100g of caster sugar and 100g of icing sugar in to a separate bowl.
  • Gradually whisk in the sugar and a little paste alternatively until the mixture is thick and glossy.
  • Spoon the mixture in to the lined tin and spread out evenly. Place in to the oven for 25-30 mins until the top is set and golden in colour.
  • Turn out the meringue upside down onto baking paper on a cooling rack and peel off the original baking paper from the lined tin. Leave to cool for 10 mins.
  • Whisk up 150ml of double cream.
  • Chop up 450g of strawberries.
  • Spread the cream out evenly over the meringue leaving roughly 3-5cm at short end. Place strawberries on top (I also sprinkle some more icing sugar on top to but this is optional)
  • Use the baking paper at one short end to tightly roll up the meringue.
  • Roll up on to a plate.
  • Dust more icing sugar and strawberries for decor. Store in fridge.

All Right Reserved - Copyright © 2021 LOCKDOWN CAKES & BAKES . You can view our full copywrite notice here.

Posted in

Amy

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top