STRAWBERRY MERINGUE ROULADE
Sunflower oil for greasing 4 egg whites 250g (1½oz) flaked almonds icing sugar for dusting .
300ml (½ pint) double or whipping cream, whipped until thick 250g (8oz) strawberries, quartered 23×33cm ( 9×13in ) Swiss roll tin .
1- Lightly oil the swiss roll tin and line with a sheet of baking parchment.
2- Whisk the egg whites until stiff but not dry. Add the sugar, 1tsp at a time, and continue to whisk, until all the sugar has been incorporated and the mixture is stiff and glossy.
3- Spoon the meringue into the lined tin and tilt to level the surface . Sprinkle over the flaked almonds. Bake near the top of a preheated oven at 200ْC(400ْF, Gas 6 ) for about 8 minutes until the top is golden brown.
4- Reduce the oven temperature to 160ْC (325ْF, Gas 3), and continue baking for 10 minutes or until the meringue firm to the touch.
5- Remove the meringue from the oven and turn out on to a sheet of baking parchment. Peel the lining paper from the base and leave the meringue cool for 10 minutes.
6- Spread the whipped cream evenly over the meringue, and scatter the strawberries over the cream.
7- Roll up the meringue from a long side, using the lining paper to lift it. Wrap the roulade in baking parchment and leave to chill for about 30 minutes. Dust with sifted icing sugar before serving.