Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 5 egg whites, room temperature
- pinch of salt
- 1 cup Chelsea Caster Sugar, plus 2 tablespoons
- ¾ cup pistachios, roughly chopped
Filling
- 300ml cream
- few drops vanilla essence
- ½ cup fresh raspberries
- Chelsea Icing Sugar, for dusting (optional)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat the oven to 170°C. Line a 25cm x 35cm Swiss roll pan with baking paper (lightly spray the pan with oil first so the paper sticks).
Place the egg whites and salt in the bowl of an electric mixer and whisk them until soft peaks form. Add the cup of Chelsea Caster Sugar gradually, a spoonful at a time, beating well until the mixture is thick and glossy, about 8-10 minutes.
Use a spatula to carefully fold half the chopped pistachios through the mixture. Spoon the meringue into the prepared pan and smooth the top. Sprinkle over the remaining pistachios.
Bake the meringue in the preheated oven for 15-20 minutes until the meringue is crispy on the top and set inside, but not coloured. Set the meringue aside for a few minutes to cool.
Place a large piece of baking paper - bigger than the baking pan - on the bench. Turn the slightly cooled roulade onto the baking paper. Peel the baking paper liner off the roulade, cover it with a clean tea towel and leave it to cool.
When you are ready to fill the roulade, whip the cream and vanilla essence together. Spread the whipped cream evenly onto the cooled roulade. Sprinkle over the raspberries and use the baking paper underneath to help to roll the roulade into a log shape. Dust the roulade with the Chelsea Icing Sugar, if using. Cut the roulade into slices to serve.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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