Raspberry Roulade

Directions

1. 1
   Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added.
2. 2
   Fold in the vanilla essence and cornflour.
3. 3
   Prepare a Swss Roll tin with baking parchment.
4. 4
   Spread the meringue mixture in the Swiss Roll tin.
5. 5
   Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes.
6. 6
   Leave roulade in the tin overnight to cool.
7. 7
   Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
8. 8
   Turn roulade onto paper.
9. 9
   Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream.
10. 10
    Roll up the roulade ( lengethwise ) with the aid of the paper.
11. 11
    Place on serving dish and sprinkle with the icing sugar.
12. 12
    Decorate with toasted almonds.