Strawberry and Vanilla Curd Roulade

Ingredients

  • 4 large free-range eggs, whites only
  • 220 g golden caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • Zest of ½ lemon
  • 2 tsp icing sugar, for dusting
  • 200 g vanilla or lemon curd
  • 400 g strawberries, hulled and chopped, plus a few extra, sliced, to decorate

Method

  1. Preheat the oven to 190°C, fan 170°C, gas 5. Line a 30cm x 20cm tin with baking parchment.
  2. In a large bowl, whisk the egg whites to medium peaks, about 3-4 minutes. Gradually whisk in the sugar, then fold in the cornflour, vinegar and lemon zest.
  3. Pour into the prepared tin. Bake for 15 minutes, until there’s a crust on top. Take out of the oven and leave to cool in the tin for 5 minutes.
  4. Dust a large piece of baking parchment with icing sugar. Gently flip the tin to turn the roulade out onto the parchment; peel the paper from the base.
  5. When completely cool, spread with the curd and scatter over the strawberries berries. Roll up the roulade from the long side and transfer to a plate. Decorate with the extra berries and a dusting of icing sugar. Slice to serve.

Roulade