FRUITY BAKINGWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 21
Almond roll
SERVES 83 large free-range eggs, separated
110g (4oz) caster sugar
55g (2oz) ground almonds
40g (1½oz) self-raising flour, sifted
30g (1oz) flaked almonds
60g (2oz) fresh raspberries, crushed
180ml (6½fl oz) cream, whipped
sifted icing sugar, to dust1 Preheat the oven to 180°C/Gas Mark- Line a 30x25cm (12x10in) Swiss roll
tin with baking paper, cutting the
corners to fit.
2 Use a hand-held whisk to beat the
egg yolks with the sugar until the
mixture is light and creamy.
3 Using an electric mixer, whisk the egg
whites until stiff but not dry peaks, then
fold into the yolk mixture with the
ground almonds and flour.
4 Gently spread the mixture into the
prepared tin. Sprinkle with the flaked
almonds (alternatively, the flaked
almonds can be toasted and sprinkled
on top, to ser ve).
5 Bake for 15 minutes or until cooked
(lightly press with a fingertip; the
mixture should not remain depressed).
Turn out onto a tea towel that has been
sprinkled with sugar. Trim away any
crisp edges with a sharp knife. Roll up
from one long edge and allow to cool.
6 Stir the crushed berries into the
cream. Unroll the cake and spread with
the cream mixture. Roll up again and
place seam-side down on a serving
plate. Dust lightly with icing sugar.^
The recipes on
pages 20-21 are
taken from
Margaret Fulton's
Baking Classics by
Margaret Fulton,
published by
Hardie Grant.TOP TIP!
Wi t h r olls , you ’ve go t t o have a
certain hand. If you’re too
careful, it won’t work.
And practise. Just keep at it until
you get it right.