Ingredients
Pavlova Roulade
- 1 teaspoon vegetable oil
- 4 egg whites
- 210g caster sugar
- 1 teaspoon cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon icing sugar
Filling
- 300ml cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
- 200g frozen raspberries
Method
Pavlova Roulade
- Preheat the oven to 160oC fan bake. Brush the oil over a baking tray and top with baking paper.
- Beat the egg whites until peaks form. Gradually beat in the caster sugar. Continue to beat for 5 minutes.
- Fold through the cornflour, vinegar and vanilla.
- Tip the mixture onto the prepared baking tray and spread out to within 1.5cm of the edge of the baking paper.
- Bake for 14 minutes.
- Place another piece of baking paper on a flat surface and sprinkle with the 1 tablespoon of icing sugar. Flip the pavlova onto this and carefully remove the first piece of baking paper.
- When the pavlova has cooled, whip the cream, icing sugar and vanilla together until stiff peaks form.
- Spread the pavlova with the cream and sprinkle over the raspberries. Using the baking paper, roll the pavlova up. Place in the refrigerator for several hours before serving.