Raspberry meringue roulade
Time: 30 minutes + 25 minutes baking
This is another one of our inspired by the Great British Bake Off bakes. Hannah had watched it with me and wanted to make a roulade so I hunted for a recipe. This is taken from Good Living magazine with a few tweaks and is more of a meringue than a cake but I knew that would go down well in our house. We used about 200g of fruit but I think it would have taken a bit more.
The original recipe for the meringue roulade also made a raspberry coulis to drizzle on top but we’d had enough cooking by that point so didn’t do it – I find I sometimes have to cut a baking session short if it’s going on too long and Hannah is losing interest. If you fancy making it with the coulis though, just blend 75g of raspberries with a few tbsp of icing sugar (depending on the sweetness of the fruit). Pass it through a sieve into a jug and it’s ready to go.
For the roulade
4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp lemon juice
Icing sugar, to dust
For the filling
300ml double cream
2 tbsp icing sugar, sifted
200g+ raspberries, fresh or frozen or any other berry
Preheat oven to 160°C /140°C fan and prepare your baking tin.
Get your toddler to help line a 33cmx23cm (13in x 9in) shallow baking tin with baking paper.
Whisk the egg whites
Separate the eggs – depending on how old your child is this might not be something your child can help with. There are a few ways to do it, but I tend to pass the yolk between the two egg shell halfs and let the whites fall into a bowl. Add the whites to a large bowl and whisk until they are stiff.
Get your child to measure the caster sugar into a small bowl then add to your egg whites a spoon at a time, whisking all the time. When you are finished the mixture should be thick and glossy.
Add the cornflour and lemon juice and mix until well combined. Your child can help you do this if you let them hold the measuring spoon with you.
Bake the meringue
Spoon the meringue into your prepared baking tin and get your toddler to help you spread it out evenly.
Bake for 25 minutes until a light golden brown crust forms. Remove from the oven and let it cool in the tin for 5 minutes.
Cut out a rectangle of baking paper a bit larger than your tin and dust it with icing sugar. Turn the meringue out on top of the paper. Remove the tin, and leave the meringue to cool completely.
Make the filling
Get your child to measure the cream into a jug. Or, to be more accurate use scales with a ml function. Pour into a mixing bowl.
Add the icing sugar.
Whip the cream until it is just becoming stiff and holding its shape.
Make the meringue roulade
Remove the paper from your roulade then spread the cream mixture evenly over the top.
Sprinkle over the fruit.
Roll the meringue roulade from the short edge, using the baking paper underneath to help you.