A couple of days ago a very kind friend bought me a new cook book. “gorgeous cakes” by Annie Bell. A lovely book full of delightful looking cakes (some of which I hope to replicate in the coming weeks) today I flicked through the book and read the introduction. It spoke about ready mixes for cakes and how they were no easier that making a cake from scratch and served only to play on our own insecurities. This resonated deeply with me. Many years ago in an attempt to make bread I bought a packet mix which did no rise the way real yeast would have done and the bread was hard and chewy. Instead of trying without the aid of ready-made products I assumed I was to blame and didn’t try again for some time.
meringue roulade is something that had caused me some problem in the past, not due to packet mixes but for that very reason of confidence, after a couple of failed attempts, I hadn’t given it another shot… Until today…
- 4 egg whites
- 225g castor sugar
- 50g desiccated coconut
For the filling- strawberries and Nutella.
First make the meringue mix, beat the eggs untill very fluffy and as the sugar slowly, keep beating until ‘soft peaks form’ but you don’t want to over beat it, remember you’ll need to roll it later so it must retain some goo. Once the consistency is satisfactory fold in the coconut.
Bake for about an hour, (180 degrees) until the mixture is cooked but not yet solid or dried out. remove from the oven and allow to cool slightly, but not completely. Then spread with your filling; I used Nutella and strawberries because strawberries are in season but you could use anything you like, lemon curd, blueberries, raspberries, jam? Then, while still slightly warm roll your meringue trapping all your filling inside. Yum.