Ingredients
Roulade
- 3 egg whites (large egg)
- 175g caster sugar
- Flaked almonds (optional)
- 250ml fresh cream/dairy free alternative eg Elmlea
Rhubarb and Orange Compote
- 500g rhubarb, cut in 2cm lengths
- 125g sugar
- Zest of ½ orange
- 1 teaspoon vanilla extract
Method
Roulade
- Line a Swiss Roll tin (23x33cm/9x13in) with baking parchment.
- Heat oven to 350F 180C, Gas 4.
- In a clean, grease-free bowl whisk the egg whites until stiff, add the sugar a spoonful at a time, whisking well between each spoonful until all sugar has been added. The mixture should be thick and glossy.
- Spread the meringue evenly into the prepared tin, sprinkle with the almonds if using.
- Bake for 25 minutes.
- Remove from the oven and cover with a clean teacloth. Leave to cool.
Rhubarb and Orange Compote
- Place all the ingredients in an ovenproof dish, cover with foil, bake for 25-30 minutes
- Remove from the oven, remove cover and allow to cool.
To assemble
- Turn the meringue upside down on the teacloth, carefully remove the paper from the base, Spread the whipped cream over ¾ of the meringue, leaving piece nearest you clear, add spoonfuls of compote over the cream.
- Lightly mark the meringue along one long side, use this to help fold and start rolling the meringue.
- Using the cloth roll the meringue as firmly as you can, transfer to a plate, dust with icing sugar.
