Strawberry cream roulade
If you want to add more European recipes to your recipe box, Strawberry cream roulade might be a recipe you should try. This recipe serves 8 and costs $1.56 per serving. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 277 calories. It is perfect for Mother's Day. 55 people have made this recipe and would make it again. A mixture of double cream, cornflour, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Strawberry Roulade, Strawberry meringue roulade with mascarpone, and Tangerine Cream Roulade.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
250ml milk
1 vanilla pod
3 large egg yolks
50g caster sugar
1 rounded tbsp plain flour
knob of butter
1 tsp each cornflour, white vinegar and vanilla extract
4 large egg whites
100g caster sugar
100g icing sugar, plus a little extra
150ml tub double cream
450g strawberries, sliced
Equipment:
frying pan
whisk
bowl
oven
Cooking instruction summary:
Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins. Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard. Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins. Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar
Step by step:
1. Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.
2. Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy.
3. Whisk in a third of the hot milk, then add remainder.
4. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.
5. Heat oven to 160C/140C fan/gas
6. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl.
7. Mix together sugars in a separate bowl.
8. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top.
9. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.
10. Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.
11. Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end.
12. Transfer to a flat plate and dust with icing sugar
Nutrition Information:
covered percent of daily need
