November 26, 2014 08:43 AM
METHOD
- Set the oven to hot, Gas7/220C/425 F.
- Put the egg whites and sugar into a large, clean, grease-free bowl and whisk together until the mixture holds a soft peak.
- Then fold in the flour, ground almonds and hazelnuts.
- Spread the mixture evenly in the tin and bake in the centre of the oven for eight minutes, or until it feels springy to the touch.
- While the roulade mixture is cooking, lay a large sheet of non- stick baking paper on a clean tea towel on your work surface and sprinkle lightly with caster sugar.
- When the roulade is cooked, immediately turn it and out onto the sugared paper.
- Carefully peel off the baking paper and trim the edges with a knife.
- Roll up the baking paper and roulade together, then allow to cool until cold.
- To make the filling:
- Whip the cream with four tablespoons of icing sugar, and vanilla, until it holds a soft peak.
- Cut the strawberries into small cubes and put into a bowl, add the rest of the icing sugar and mix gently together.
- Carefully unroll the roulade and spread it evenly with the whipped cream.
- Then spoon the diced strawberries evenly over the cream.
- Carefully re-roll the roulade and put it onto a plate.
- Decorate with leaves, if using, and sift with the caster sugar.
- Serve cut into thick slices.