{"id":12566,"date":"2022-06-15T09:33:09","date_gmt":"2022-06-15T08:33:09","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&#038;p=12566"},"modified":"2023-07-02T17:53:11","modified_gmt":"2023-07-02T16:53:11","slug":"eton-mess-roulade","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/eton-mess-roulade\/","title":{"rendered":"Eton Mess Roulade"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Serves 8-10<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>4 large free-range eggs, separated<\/li><li>75g caster sugar, plus extra to dust<\/li><li>75g self-raising flour<\/li><li>75g whole blanched almonds or unsalted pistachios, toasted in a hot dry pan and whizzed in a small food processor \u2013 or use pre-ground nuts<\/li><li>1tsp vanilla extract<\/li><li>The filling:<\/li><li>400g ripe strawberries, half chopped<\/li><li>1-2 tbsp icing sugar (optional)<\/li><li>300ml double cream<\/li><li>4 meringue nests, crumbled<\/li><\/ul>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Heat the oven to 200\u00baC.<\/li><li>Using an electric mixer, whisk the egg yolks and caster sugar in a bowl for 5-6 minutes until thick and creamy.<\/li><li>Gently fold in the flour, toasted nuts and vanilla.<\/li><li>In a separate bowl, whisk the egg whites to soft peaks.<\/li><li>Add a spoonful of the whites to the cake batter and fold in briskly using a large spoon to loosen the mixture; fold in the rest in gentle figure-of-eight movements.<\/li><li>Pour the mixture into a lined 30-35cm swiss roll tin, level the top, then bake for 12-15 minutes until the sponge is risen, golden and springy to the touch.<\/li><li>Tke a sheet of baking paper that\u2019s just larger than the tin, and dust with caster sugar.<\/li><li>When the sponge is baked, use oven gloves to turn it out onto the paper.&nbsp;<\/li><li>Roll up the sponge from the short end like a swiss roll while still warm, rolling the paper too so it stays between the sponge layers, then leave to cool.<\/li><li>For the filling, whizz the chopped strawberries until smooth &#8211; add a touch of icing sugar if they\u2019re a bit sharp.<\/li><li>Whip the cream to soft peaks in a bowl using a balloon whisk or electric mixer \u2013 be careful not to over-whip as it will thicken when you fold in the strawberries\/sauce\/meringue.<\/li><li>Slice most of the remaining strawberries, keeping a few halves to garnish, then gently swirl the slices into the cream with the strawberry sauce and most of the crumbled meringue.<\/li><li>Carefully unroll the cooled sponge, then spread with the eton mess mixture and roll up like a swiss roll again (without the baking paper in ).&nbsp;<\/li><li>Top with extra meringue pieces and serve with the leftover strawberries.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Serves 8-10 4 large free-range eggs, separated 75g caster sugar, plus extra to dust 75g self-raising flour 75g whole blanched almonds or unsalted pistachios, toasted in a hot dry pan and whizzed in a small food processor \u2013 or use pre-ground nuts 1tsp vanilla extract The filling: 400g ripe strawberries, half chopped 1-2 tbsp [&hellip;]<\/p>\n","protected":false},"author":571,"featured_media":12567,"template":"","meta":[],"categories":[378,500,375,380,425],"tags":[535,566,567],"keydate":[],"supplier_sponsor":[],"class_list":["post-12566","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-desserts","category-recipes-seasonal-mothersday","category-recipes","category-recipes-seasonal","category-recipes-seasonal-summer","tag-british","tag-cake","tag-menu-planning"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Eton Mess Roulade - The Wholesale Group - Chefs&#039; 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