Eton Mess Roulade


its a given that you can buy almost anything all year round, our fresh fruit and vegetables are no longer restricted to the seasons, but even so I like to buy fresh fruit in the season it belongs, rhubarb in spring, strawberries and raspberries in summer and it’s especially nice to buy British strawberries in the height of summer with their distinctive Fragrance, sweetness and flavour.

So with this abundance of fresh summer fruit I decided to tweak one of my favourite summer desserts Eton Mess and convert into a summer roulade (Swiss roll).

I’ve also made a bigger version of the cake but used buttercream, fresh raspberries and strawberriesn and covered in meringue.

The Roulade is made with a Genoese sponge which is a fat free sponge whereby the air is added to the cake by the whisking of the eggs and sugar.

So if you want to give this ago the ingredients and method are below.

Equipment needed

  • Baking tray approx 15″x10″
  • Grease proof paper
  • Food mixer
  • Spatula/palette knife

Ingredients

  • 8 large eggs
  • 250g caster sugar
  • 250g plain flour
  • Double cream enough for the inside and outside approx 430 ml
  • Fresh raspberries and strawberries
  • Vanilla essence
  • A little extra sugar to sweeten the cream and the cooled roulade
  • Meringue nest

Method

  • Preheat your oven to 220c/gas mark 7
  • Line the baking tray with greaseproof paper, then lay a large piece of greaseproof on your counter dusted with caster sugar.
  • Using the mixer whisk the eggs until light and fluffy and then add the sugar a little at a time and continue to whisk until the mixture has doubled in volume
  • When fully whisked the mixture will fall in a ribbon type consistency 
  • Then carefully fold in the flour, and when just mixed add the mixture to the baking tray, use a palette knife to smooth the top and then bake for approx 5-10 minutes, when touched the cake should spring back.
  • Remove from the oven, allow to cool slightly then tip the cake onto the sugar covered greaseproof and allow to fully cool
  • In the meantime whip the double cream with vanilla and a little caster sugar until whipped 
  • Wash and slice fruit
  • Cover the roulade with cream and add the fruit
  • Then carefully roll up the roulade using the greaseproof as a lever
  • When rolled remove greaseproof paper, cover in more cream and then cover the roulade in crushed meringue        

You can make other variations of Genoese sponge such as chocolate as well as other flavoured centres.

I hope you give it ago and enjoy the roulade. 

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