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


  • 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


  • 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. 

Not quite a Merveilleaux

Hi all, it’s been a while since my last post ( I was doing so well too) it’s just I have been so busy working in the business and as usual not enough time working on it hence behind with my post.

So what’s been going on? I’m currently still supplying the coffee shop along with continuing to supply my own customers with endless supplies of celebration cakes and Cupcakes, I’ve been working on a business plan as well as networking, and have been considering joining Birmingham Chamber of commerce to move things forward even more.

So with this post I’m sharing my attempt at making a dessert inspired by a French Merveilleaux

So me and the Merveilleaux came to be after a Twitter conversation with Bruno from a Brunos Bakes and Coffee, he mentioned in a tweet he was making some giant Merveilleaux and quite honestly I was intrigued, as I hadn’t heard of them before.

here are the links for the social media profiles of Brunos bakes and coffee

So after some googling I discovered they are French desserts that originate from a traditional recipe in the Northern region of France.

It is meringue,sandwich together with whipped cream and then covered in chocolate shavings.

20140614-183539-66939374.jpg traditional Merveilleaux

Now as well as a love of Cake I adore meringues they are just so right for serving in the summer months when you want something a little sweet but are so light and crisp, they are pretty hard to resist, as well as been low in fat (without the cream of course) and gluten free.

In the summer months I am partial to making my Brown sugar Meringues with crushed hazlenuts topped with dollops of thick double cream and and loads of summer fruit so really what’s not to love.
I even have a copy of the Meringue Girls cook book which is simply gorgeous and definitely worth a read



So back to the Merveilleaux the day I decided to make one the weather was glorious so really there was no better day to give it a try and since I had some strawberries and raspberries in the fridge I decided a summer homage to the traditional mervilleaux was a must.

So to start I made some meringue
Here is the recipe I used:

4 medium egg whites at room temperature
225g caster sugar
1tsp vinegar
You will also need some soft fruit of your liking
Double or whipping cream
A little extra caster sugar
Vanilla extract
A piping bag
Palette knife
Parchment paper
And something to serve it on.

So to begin with Whip the egg whites until they start to froth, slowly add caster sugar and when all the sugar is added add a teaspoon of white vinegar, your meringues should be thick and glossy.

I then piped the meringue into three disks, onto baking parchment that is secured on top of a baking tray.

***tip*** draw around a side plate on your baking parchment so the disc of meringue are the same.

Then bake for approx 3 hours on a low heat, basically the lowest heat setting of your oven


Make some chantilly cream with vanilla and a little caster sugar, I love Neilson Massey vanilla it’s a bit pricey but you can definitely taste why vanilla Extract





To stop the meringue moving I piped a little onto the centre of the board’ and then added the first meringue layer and then pipe a circle of cream />20140614-191223-69143677.jpg


Add some chopped fruit and repeat the process once more




Now you carefully need to smother the whole of this deliciousness in the whipped cream with a palette knife, this is tricky as the meringue is so delicate


When completed cover in some chopped white chocolate and decorate with more fruit


Ta dah a summer fruit Mervilleaux aka Meringue gateaux, and so I had to tweet Bruno to see what he thinks, and the verdict


To be continued………. 🙂



So what’s your favorite baking programme ?


Its nearly time for the return of The Great British Bake Off  a nation will be hooked once again and the sales of baking tins and other baking paraphnalia will go through the roof, but apart from GBBO there doesn’t really seem to be that many UK baking specific or cake decorating programmes ( or are there some gems i havent come across) let me know as i am sure i am not the only one who loves these  types of programmes.

So luckily if you have cable, Sky, as well as the internet there seems to be a much wider choice of baking programmes and one of my absolute faves is  Unique Sweets you can find it on the food network.


So basically the premise of the programme is that every episode is based around a different theme such as, Brooklyn, Kids treats, Fruit, breakfast pastries and the list goes on.
The businesses (usually) independents are featured from all over America with
the programme presenters being bakers, writers, pastry chefs and food critics basically people in the know discussing some Unique Bakeries and businesses producing some truly delicious desserts, cakes and Bakes and you even get an insight into some of their methods

So as mentioned before in previous post I love American style baking it can be very subtle or just over the top and Unique Sweets represents this perfectly from highlighting the Japanese bakery Kyotofo that take deserts but add a savory Japanese ingredient

to the hugeee  donuts from the self titled doughnut man, who makes some amazing looking stuffed doughnuts


it really is a an eye opener into  American baking, it seems like there is a bake shop on every corner; i really do defy you not too watch and Drool.

So my other Cakey bakery programmes I love to watch are:

DC Cupcakes- Georgetown Cupcake –
Cake Boss – Carlos bakery –
Ace of cakes- Charm city cakes –
Cupcake wars –

Amazing Wedding cakes –

So i have made an executive decision and  decided we need some more UK based programmes for bakers and cake decorators as baking is just so huge in popularity and getting more popular by the day.

So if a programme maker just happens to be reading this post from a cable network, BBC, ITV,  Ch 4  etc… and is looking for a 5ft 2″ Women, with a slight brummie twang who has a love of baking , bags, and Salsa ( the dance not the dip)
look no further as I am hereeeeeee,well you cant blame a girl for trying.

So tell me what’s your favorite baking programme??? or vote on your favorite Baker

you can leave your comments and programme suggestions below