Meringue Roulade (Gluten Free)

First post…
Having benefitted from my mum’s cooking for over 30 years, I feel I have a compelling need to share my good fortune with a wider audience in the hope that they will come to appreciate why I return home so often for a refresher!   Mum has a gluten intolerance and yet our diet over the years has never been compromised by this, and we have always eaten the same dishes (except bread cakes and biscuits).

With that said, I wanted to share one of mine and my family’s all time favourites in my first post – my mum’s meringue roulade.

Serves 6 to 8 people

5 egg whites
8ozs Caster Sugar
1 teaspoon White or malt vinegar
1 teaspoon Real Vanilla Essence
2 heaped teaspoons Cornflour
Icing Sugar

A 35cm x 27cm Swiss-roll tin lined with oiled baking paper or a silicon lining cut to size.

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.

1 Whisk egg whites until they are very stiff (you should be able to turn the bowl upside down without them falling out)

2 Continue to whisk and add caster sugar a spoon at a time.

3 Then add the vinegar, vanilla essence and corn-flour and mix them in completely.

4 Spoon the meringue mixture into the lined Swiss-roll tin and bake for 10 minutes or a little longer if the top not golden. The meringue will have risen but will sink again as it cools.

5 When cold, turn out onto a sheet of greaseproof paper dusted with icing sugar.

6 Whisk cream until stiff, spread onto meringue and then add fruit of your choice.

7 Using the greaseproof paper to help roll up the meringue, put on a dish and dust with more icing sugar.

Ready for baking
Ready for baking
Straight from the oven
Straight from the oven
Left the tin
Left the tin
Creamed and fruited
Creamed and fruited
Ready to roll
Ready to roll
Eat me
Eat me - yummy!
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