Post by kickingfrog on Jan 28, 2011 15:21:33 GMT
Roulade
Posted by Apricot on 2/12/2005
Gf board
5 Large eggs,separated
140g /5 oz Caster Sugar
Grated rind and juice of lemon
55g /2oz Ground Almonds
For the filling
450g/1lb raspberries, black currants or other soft fruit (if using frozen..well drained)
55g/2oz caster sugar
300ml (1/2 pt) double cream, whipped)
Method
Line a 30 x 35cm (12 x 14 inch) baking tray with parchment(greaseproof)
Whisk yolks and sugar till pale and very thick. Fold in the lemon rind, juice and almonds.
In a separate bowl, whisk the egg whites until very stiff, then fold into the yolk mix with a metal spoon.
Pour into the baking tray, bake at 180c/gas 4 until firm to the touch, about 25 mins.
Remove from the oven and cover with a damp tea towel for several hours.
Fold the fruit and sugar into the cream.
Put a sheet of greaseprrof on the work surface, and sift a little icing sugar onto it. Tip the roulade face down onto the paper. Take the tin off carefully, and strip off the paper. Spoon the filling evenly onto the roulade. Starting at the narrow end, tightly roll it up, carefully,it may break..dont panic!!
Place on serving dish, admire your work!!
Doesnt stay around long....
Apricot
****************
Peter (Stirling) on 2/12/2005
Just a few wee differences I do to almost the same recipe.
Use the egg yolks for scrambled egg, never add to meringue. Why would you want to?
Tablespoon of White Spirit Vinegar helps the meringue stay soft.
Give lemon juice and rind a miss.
Also for kids swap the almonds for srubbishings of chocolate, for the filling use strawberries, no need for the castor sugar in the filling, the chewy meringue negates this.
Put Meringue into oven at 200 for 2 mins, then 180 for 25 mins, turn oven off and leave meringue in there till the oven is cold, even better make it before you go to bed and leave in the oven overnight, you then have the most chewy soft meringue ever.
Don't worry about this one breaking as you roll it does, it is supposed to, the meringue is soft..................
****************
Meringue Roulade
Posted by Peter (Stirling) on 20/12/2005
Ingredients
6 egg whites
8oz (225g) castor sugar
1 dsp corn flour
1 tsp lemon juice
Filling:
10 fl oz (290ml) lightly whipped double cream
8oz (225g) berries
Method
Pre-heat oven to 350ºF / 180ºC.
Line a swiss roll tin with non-stick baking paper
Whisk egg whites until firm.
Gradually whisk in sugar until glossy and thick.
Using a metal spoon, fold in the cornflour and lemon juice and then spoon into the prepared tin and smooth with a knife.
Bake for around 20 minutes until cooked and beginning to turn golden. Allow to cool.
Alternatively do it before going to bed, put it in the oven, swotch the oven off and go to bed, in the morning the meringue is cooked and wil be lovely soft and gooey, but will still roll.
Cut a piece of greaseproof paper a little bigger than the swiss roll tin and invert the cooked roulade onto the paper.
Gently peel off the backing Spread the whipped cream onto the meringue and sprinkle with fruit.
Roll up using the paper to help you.
Then devour.
********************************************************************
Posted by Apricot on 2/12/2005
Gf board
5 Large eggs,separated
140g /5 oz Caster Sugar
Grated rind and juice of lemon
55g /2oz Ground Almonds
For the filling
450g/1lb raspberries, black currants or other soft fruit (if using frozen..well drained)
55g/2oz caster sugar
300ml (1/2 pt) double cream, whipped)
Method
Line a 30 x 35cm (12 x 14 inch) baking tray with parchment(greaseproof)
Whisk yolks and sugar till pale and very thick. Fold in the lemon rind, juice and almonds.
In a separate bowl, whisk the egg whites until very stiff, then fold into the yolk mix with a metal spoon.
Pour into the baking tray, bake at 180c/gas 4 until firm to the touch, about 25 mins.
Remove from the oven and cover with a damp tea towel for several hours.
Fold the fruit and sugar into the cream.
Put a sheet of greaseprrof on the work surface, and sift a little icing sugar onto it. Tip the roulade face down onto the paper. Take the tin off carefully, and strip off the paper. Spoon the filling evenly onto the roulade. Starting at the narrow end, tightly roll it up, carefully,it may break..dont panic!!
Place on serving dish, admire your work!!
Doesnt stay around long....
Apricot
****************
Peter (Stirling) on 2/12/2005
Just a few wee differences I do to almost the same recipe.
Use the egg yolks for scrambled egg, never add to meringue. Why would you want to?
Tablespoon of White Spirit Vinegar helps the meringue stay soft.
Give lemon juice and rind a miss.
Also for kids swap the almonds for srubbishings of chocolate, for the filling use strawberries, no need for the castor sugar in the filling, the chewy meringue negates this.
Put Meringue into oven at 200 for 2 mins, then 180 for 25 mins, turn oven off and leave meringue in there till the oven is cold, even better make it before you go to bed and leave in the oven overnight, you then have the most chewy soft meringue ever.
Don't worry about this one breaking as you roll it does, it is supposed to, the meringue is soft..................
****************
Meringue Roulade
Posted by Peter (Stirling) on 20/12/2005
Ingredients
6 egg whites
8oz (225g) castor sugar
1 dsp corn flour
1 tsp lemon juice
Filling:
10 fl oz (290ml) lightly whipped double cream
8oz (225g) berries
Method
Pre-heat oven to 350ºF / 180ºC.
Line a swiss roll tin with non-stick baking paper
Whisk egg whites until firm.
Gradually whisk in sugar until glossy and thick.
Using a metal spoon, fold in the cornflour and lemon juice and then spoon into the prepared tin and smooth with a knife.
Bake for around 20 minutes until cooked and beginning to turn golden. Allow to cool.
Alternatively do it before going to bed, put it in the oven, swotch the oven off and go to bed, in the morning the meringue is cooked and wil be lovely soft and gooey, but will still roll.
Cut a piece of greaseproof paper a little bigger than the swiss roll tin and invert the cooked roulade onto the paper.
Gently peel off the backing Spread the whipped cream onto the meringue and sprinkle with fruit.
Roll up using the paper to help you.
Then devour.
********************************************************************