Blueberry, raspberry and strawberry roulade cake
Neil Perry's blueberry, raspberry and strawberry roulade cake. Photo: William Meppem
This cracker of a cake will impress even the most demanding of your guests ... just wait for the applause.
- 6 egg whites
- 1 1/4 cups caster sugar
- 1 tbsp cornflour
- 1 tsp lemon juice
- 2 tbsp icing sugar
- 2 tbsp unsweetened cocoa powder
- 1 cup double cream
- 1 punnet each of blueberries, raspberries and strawberries
- 2-3 tbsp coarsely grated dark chocolate
To make the roulade, preheat the oven to 170ºC.
Line a Swiss-roll pan with baking paper. Butter the paper.
Beat the egg whites in a large bowl with an electric mixer fitted with a whisk at high speed until soft peaks form.
Gradually add in half the caster sugar then beat in the remaining caster sugar until stiff, glossy peaks form.
Fold in the cornflour and lemon juice.
Spread the meringue evenly in the prepared pan.
Bake for 20 minutes, or until pale golden, then allow to cool for about 1 hour.
Place another sheet of baking paper on a work surface and dust with icing sugar and cocoa powder, reserving some for later.
Turn the meringue onto the baking paper.
Carefully remove the top sheet of paper.
For the filling, beat the cream until soft peaks form.
Spread the beaten cream over the meringue with a palette knife.
Sprinkle the fruit and chocolate evenly over the cream.
Use the paper to help you roll up the meringue from the short end.
Once rolled, dust with the remaining sugar and cocoa.
Ease the roulade, seam side down, onto a serving dish and refrigerate for 1 hour.
To serve, cut slices and place lying down on a white plate.
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