- Icing sugar, for dusting
- For the roulade
- 8 egg whites
- 375 g caster sugar
- 2 t vanilla extract
- 2 t white-wine vinegar
- 2 t cornflour
- For the filling
- 300 g mascarpone
- 1 t rose-water concentrate (or to taste)
- 2 T caster sugar
- 350 g strawberries, cleaned and halved
Preheat the oven to 150°C.
Beat the egg whites until stiff. Gradually add the caster sugar, 30ml (2T) at a time, beating in between.
Fold in the vanilla then the vinegar and cornflour.
Line a 43cm x 30cm Swiss-roll pan with greaseproof paper. Spread the mixture in a rectangle on the pan – there should be enough of a paper overhang so that you can pick up the base.
Bake for 1 hour or until crisp and firm to the touch. Remove from the oven and cool on a wire rack.
Turn over onto a sheet of greaseproof baking paper. Remove the paper from the base then dust with icing sugar.
Mix together the filling ingredients, except the strawberries. Spread the mixture over the cake. Place the strawberries on top.
Using the greaseproof paper as a guide, gently roll into a roulade and serve.
The sweet chewiness of a perfectly airy roulade is difficult to resist, as the success of Fabled Foods’ Pam Lambert – the “roulade lady” of Johannesburg – attests.
Click here for a easy step-by-step slideshow on how to make our strawberry meringue roulade.