Ingredients
- 4 large egg whites
- 225g caster sugar
- 1 tsp almond extract
- 1 tsp white wine vinegar
- 50g ground almond
- 300ml double cream
- 1-2 tbsp icing sugar
- 6 tbsp lemon curd
- 1 tbsp toasted flaked almond
- 3 strawberries, halved, to decorate
Method
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Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
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Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
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Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
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Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
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To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
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Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.