Ingredients
Serves 8
Method
- Preheat the oven to 180°C, gas mark 4. Line a 27.5cm x 32.5cm swiss roll tin with greaseproof paper and lightly.
- Mix together the and .
- Set aside 2 tbsp of the . Whisk the rest with the yolks until they form a pale mousse that holds a trail on the surface when you lift out the whisk.
- Whisk the whites until they form soft peaks. Add the 2 tablespoons of sugar you set aside and whisk until thick and slightly glossy.
- Quickly fold the almond mixture into the egg yolk mousse, followed by the egg whites.
- Pour into the tin, spread evenly and bake for 12 minutes or until just done and shrinking away from the edges.
- Once the roulade is cool enough to handle, put a clean tea towel on a flat surface and top with a sheet of greaseproof paper. Sprinkle the paper with a little caster sugar and invert the roulade onto it.
- Carefully peel away the paper. Trim the edges of the sponge, and leave until cold.
- Sift the into the and whip until it forms soft peaks. Fold in the .
- Spread over the cold sponge, leaving a 2cm border all around. Use the paper to carefully roll up the roulade from the short end.
- Ease on to a serving dish, sprinkle with the , dust with icing sugar and serve.
