5 eggs at room temperature
1 cup caster sugar
2 tspn cornflour
1 tspn white wine vinegar or lemon juice
1 tspn vanilla essence
1 cup chopped fruit of choice (berries, kiwi fruit, mango)
Separate eggs. Use an electric beater to beat egg whites until stiff peaks form – foam will stand
straight when beaters are removed.
Add 1 tbspn of sugar at a time beating well after each addition. When all sugar has been added,
beat until mixture is very thick and glossy. Add cornflour, vinegar (or lemon juice) and vanilla
continuing to beat until well combined.
Pour mixture into a baking-paper lined swiss roll tin. Spread evenly. Bake in a moderate oven
(180c) for 10 minutes or until risen and golden. Cool slightly. Dust with icing sugar. Tip onto a
soft, clean tea-towel. Remove paper lining. Carefully roll up using the tea towel to help. Cool.
Once cool, unroll, spread with fruit, re-roll carefully. Serve in slices with passion fruit pulp.
1 cup caster sugar
2 tspn cornflour
1 tspn white wine vinegar or lemon juice
1 tspn vanilla essence
1 cup chopped fruit of choice (berries, kiwi fruit, mango)
Separate eggs. Use an electric beater to beat egg whites until stiff peaks form – foam will stand
straight when beaters are removed.
Add 1 tbspn of sugar at a time beating well after each addition. When all sugar has been added,
beat until mixture is very thick and glossy. Add cornflour, vinegar (or lemon juice) and vanilla
continuing to beat until well combined.
Pour mixture into a baking-paper lined swiss roll tin. Spread evenly. Bake in a moderate oven
(180c) for 10 minutes or until risen and golden. Cool slightly. Dust with icing sugar. Tip onto a
soft, clean tea-towel. Remove paper lining. Carefully roll up using the tea towel to help. Cool.
Once cool, unroll, spread with fruit, re-roll carefully. Serve in slices with passion fruit pulp.
Little Leakers
Pavlova Roulade
