Ingredients

• vegetable oil
• for greasing
• 6 free-range egg whites
• 320g/11oz caster sugar
• plus 2 tbsp for dusting
• ¼ tsp white wine vinegar
• 1 tsp cornflour
• sifted
• 50g/1¾oz ground almonds
• pinch of sea salt
• 2 tbsp flaked almonds
• 300ml/½ pint double cream
• 300g/10½oz strawberries
• hulled
• plus extra to serve
• 3 tbsp icing sugar
• plus extra to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 34x22cm/13×8½in Swiss roll tin and line with baking paper
• ensuring the edge of the paper fits exactly into the tin.
• Ensuring the bowl is clean and grease-free
• whisk the egg whites in a stand mixer or using an electric whisk until they form stiff peaks. Gradually add the caster sugar
• a few tablespoons at a time
• whisking continuously until you have stiff
• glossy peaks. This may take up to 6–8 minutes. Fold in the vinegar
• cornflour
• ground almonds and salt.
• Transfer the mixture to the prepared tin and smooth out using the back of a spoon. Bake for 8 minutes until golden
• then turn down the oven to 160C/140C Fan/Gas 3 and bake for another 20 minutes until just firm and slightly springy to the touch.
• Shortly before the meringue has finished cooking
• scatter the almonds on a baking tray and roast in the oven for 3–4 minutes
• or until golden-brown and aromatic.
• Place a large sheet of baking parchment on your work surface and dust liberally with the remaining 2 tablespoons of caster sugar. Carefully invert the meringue onto the parchment. (The easiest way to do this is to place a thin chopping board
• roughly the size of the baking tin
• on top of the meringue
• invert the meringue onto the board
• peel off the baking paper and then carefully slide the meringue off the board onto the sugar-dusted baking parchment.) Score a line 2cm/¾in in from the edge along a long side of the meringue
• ensuring you do not cut all the way through. Leave to cool for 10 minutes while you make the filling.
• Whisk the cream until soft peaks form. Using a fork
• lightly mash half of the strawberries
• so they still have a little bit of texture but have released their juices. Stir the mashed strawberries through the whipped cream and spread the mixture over the meringue
• leaving a 1–2cm/½–¾in border all round. Using the baking parchment
• roll up the meringue (the line you scored earlier will help you to roll it up tightly). Wrap the parchment around the roll
• place it seam-side down on a serving platter and refrigerate for at least 30 minutes
• or until well chilled.
• Meanwhile
• put the remaining strawberries and the icing sugar into a food processor and blend until smooth. Pass through a fine sieve into a bowl and set aside.
• To serve
• unwrap the roulade and arrange some strawberries on top
• scatter over the almonds and dust with icing sugar. Serve immediately
• drizzled with strawberry sauce.