Until Friday. At 10pm, I had this hankering to make it into a roulade because I’d never made a roulade before. You see, I don’t have a swiss roll tin and previously, that has been the one barrier that has stopped me from baking a roulade. However, as I was in an inventive mood, I improvised with a suitably sized baking tray and it all worked out. Hurrah 🙂
Well, there was more improvising in store. I know that you can make the roulade base purely with egg whites and sugar; there were too many online recipes demanding that I add in some sort of flour or flour substitute. So, that’s when I came up with the idea of using toasted oatmeal. And as I couldn’t find a recipe for an oatmeal meringue online, I made it up. So, as the hand beater is whisking the egg whites, balancing somewhat precariously on the bowl, I measure out the oats, scatter them across a baking tray and carefully toast them in the oven until a wonderful nutty smell wafts around the kitchen. As you can imagine, I had more moments of K-mix envy as I stood attached to my electric mixer, passing it from one hand to the other as I waited for stiff peaks to form. I can only imagine the freedom of leaving the egg whites to whisk in the stand mixer, while I line the tin, toast and ground the oatflakes… Admittedly, not that it stopped me but that procedure wouldn’t have held the same amount of trepidation.
Naturally, I wanted to omit the cream to create a healthier, lighter dessert and I replaced it with full-fat greek yoghurt. If you’d like to do this, then wait until it’s almost time to serve the dessert before you start spreading the greek yoghurt onto the base. It’s much runnier and wetter than whipped cream so will seep through the base, softening the structure.
(Incidentally Friday was Burns Night. Perhaps the scottish bard inspired me to take artistic license with this dessert.)
My own invention of Cranachan Roulade, serves 6-8 people
Ingredients for the meringue base
- 4 egg whites
- 225g caster sugar
- 50g toasted oatmeal or finely ground oatflakes
Ingredients for the filling
- 500g greek yoghurt or 250g lightly whipped double cream
- 2 tbsp whiskey
- 3 tsp runny honey, preferably of the heather honey variety. I didn’t have any so I used a Thai honey instead and it was good.
- 350g raspberries
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 23x33cm swiss roll tin (or a similar sized baking tray with raised sides) with tin foil or baking paper, folding the sides up so that you create a raised 4cm border and squeeze the corners together. Lightly spray or brush with vegetable oil.
2. If you are using a stand mixer, then you can do step 2 after you begin the whisking of the egg whites described in step 3. Measure out the oat flakes and spread them on a baking tray and pop it in the oven for 4-5 minutes. Then take them out, turn them over and pop back into the oven for a few more minutes. The oats should be a very light brown colour and smell deliciously nutty. Leave to cool for a few minutes and then grind them up in a food processer until they are the texture of ground almonds, at the very least. I think that I created oat flour, I ground the flakes so fine.
3. Whisk the egg whites until they have a firm peak. Then add the caster sugar in 4 stages if you are using an electric beater, or all in one go if you’re using a stand mixer, continuing to whisk for 5 minutes until stiff peaks form. I used an electric beater and made the mistake of adding all the sugar in one go. The resulting base was fine but it took at least 15 minutes before anything vaguely resembling stiff peaks formed.
5. Spoon out the meringue mixture onto the prepared tin and evenly smooth it out using a palette knife. Now pop it into the oven and bake for 15-20 minutes, until it is firm to touch and ever so slightly brown on top. In the meantime, prepare an additional sheet of foil or baking paper that is just larger than the size of the tin and sprinkle it with icing sugar or caster sugar. I didn’t do this and in hindsight I think that it’s a good way to further ensure that the base doesn’t stick to the foil.
6. Take the roulade base out of the oven and allow to cool for about 3 minutes. Here comes the slightly scary part, akin to when you flip pancakes, so do it with confidence. Quickly invert the baking tin onto the prepared sheet of foil, so that the lining is on top. Leave for a few minutes, then gently remove the foil on the base. Don’t worry if a few bits come off. No one will see it anyway. Leave to cool completely.
*You could make it up this point the day before and leave the base out on the side, like I did.
7. Now to roll. This proved trickier than I anticipated. Not helped by the fact that I chose to roll with the longer edge and my hands are too small to do it. When you’ve finished rolling, leave the foil around the roulade so that it is easier to gently transfer the roulade onto the serving dish. Or, if you are using cream, then you can store the roulade in the fridge for a couple of hours with the foil tightly wrapped around it before serving.
Enjoy and cheers!
Here are my top tips on rolling:
1. Sprinkle the foil with icing sugar or caster sugar before inverting the base onto it. This helps prevent the roulade base from sticking to the foil.
2. Make a cut along the edge of the roll, about 2 cms in, that you’re going to begin rolling with so that you are only cutting halfway into the base. This will help you create a roll, as opposed to a circle. Just so that you know, unlike moi, most people use the shortest edge.
3. Use the foil to create tight roll by firmly pulling the foil horizontally away from you with one hand and at the same time gently pressing down on the foil with the other. Do it slowly to start off.
4. Here’s an online video tutorial.
Variations on the theme: I’d like to experiment with a few tweaks to this recipe. Next time, either make a raspberry sauce by crushing raspberries and adding sugar to it or make a raspberry compote. Spread the raspberry sauce on the base. Substitute mascapone in place of the greek yoghurt or cream so that there’s a firmer mixture before adding the raspberries, rolling it up, sprinkling with icing sugar et voila!