Pre-heat the oven to 160C/140C Fan/Gas 2 and line a 20cm/8in roulade tin with baking paper. Whisk the egg whites and sugar until it forms stiff peaks using an electric whisk or a free standing ...

Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold. Whip the cream until it forms soft peaks when the whisk is removed. Lay a large ...

Remove cake from oven and place on a cooling rack. Cover surface with a cool damp cloth or paper towels (some cake will stick to the towels when you remove – don’t worry). Cool cake completely.

Roulade actually belongs to the first category – in other parts of Poland a very similar dish is called zrazy. Its origin dates back to the tables of Polish and Lithuanian nobility, and it appears ...

spongy consistency perfect for a roulade. The flavour combinations are endless in flourless cakes, showcased in our best ...

When it is still warm turn the roulade onto a clean damp tea towel ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food ...

Almond & lemon meringue roulade Serve this elegant lemon roulade for an impressive summer dinner party ... Most of the ingredients are ready-made so you can forget the stress and spend more time ...

A cottage cheese roll stuffed with spinach. Topped with cheese and tomato puree, this roulade is baked golden and served piping hot with a dash of oregano. Dust a sheet of plastic or aluminum foil ...

A delectable chicken dish, easy to cook, a roulade literally means “rolled” in French. These simple roulades are flavourful, healthy and easy - perfect to serve as an elegant main dish. Infused with ...

The colour of the roulade will keep your visitors guessing. I have used a bacon and spinach filling, which is always tasty. Try to eat the dish warm, but cool it's still delicious. The roulade can ...