- for the roulade
- 4 large free-range egg whites
- 250g (9oz) golden caster sugar
- 1tsp cornflour
- 1tsp white wine vinegar
- ½tsp ground cinnamon
- ½tsp vanilla extract
- for the filling
- 300ml (½pt) double cream
- 75g (3oz) crème fraîche
- 2tbsp icing sugar, plus extra, to dust
- 4tbsp cassis (blackcurrant liqueur)
- 300g (10oz) blackberries
- you will need
- 33x23cm (13x9in) Swiss roll tin, lined with baking parchment
Heat the oven to 170C, 150C fan, 325F, gas 3. To make the roulade, whisk the egg whites with an electric whisk until stiff, then gradually beat in the sugar, 1tbsp at time, until the mixture is smooth and glossy. Mix the cornflour, vinegar, cinnamon and vanilla in a separate bowl until combined, then lightly whisk into the egg mixture. Spoon the mixture into the prepared tin and smooth the top.
Bake for 25 minutes, until the top is slightly golden and crisp. Meanwhile, lay a large piece of greaseproof paper flat on the worktop and sprinkle lightly with icing sugar. When cool enough to handle, turn the meringue out on to the dusted paper. Peel off the baking parchment and leave to cool.
To make the filling, whip the double cream until soft peaks form. Now beat in the crème fraîche and icing sugar. In a separate bowl, mix the cassis with the blackberries. Once the meringue has cooled completely, spread with the cream mixture, then scatter the berries over evenly. Roll up the roulade from one of the shorter sides to the other, using the greaseproof paper to help you. Leave in the fridge for at least 3 hours. When ready to serve, dust with icing sugar.