Raspberry & Almond Roulade recipe

  • Serves 6
  • 45 mins to prepare and 30 mins to cook
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Raspberry & Almond Roulade
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Customer recipe
Added 41 months ago

This is quite easy to make and looks impressive for guests!

Line & grease Swiss Roll tin approx. 23cm x 30cm

Whisk Egg whites till foamy and then gradually add Caster sugar till thick stiff peaks

Carefully fold in Almond extract, White Wine vinegar and the Ground Almonds

Put into tin, level off and bake 30 minutes at 190 C

Remove from oven and cover with a piece of baking parchment and a damp tea towel. Leave to go cold

Whisk Double Cream till soft peaks

Put baking parchment onto work tip and sprinkle on icing sugar

Turn out cake onto icing sugar and peel off baking paper

Spread Double cream over cake and dot over the fresh raspberries

Roll up using the baking parchment. Decorate as desired

Keeps in the fridge for a few days

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 4 large eggs
  • 225g 175g caster sugar
  • 1/4 tspt Almond extract
  • 1 tsp White wine vinegar
  • 50g Ground almond
  • 200 ml double cream
  • 300g fresh raspberries
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