Swiss roll cake with meringue

Name: Swiss roll cake with meringue
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 620.00 g cream; 3.00 eggs extra-large; 250.00 ml sugar; 5.00 ml vanilla essence; jam apricot; 3.00 eggs white; 50.00 ml sugar

6 servings Cooking: 30 mins

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By Food24 November 03 2009

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Ingredients (7)

620.00 g	cream
3.00	eggs — extra-large
250.00 ml	sugar
5.00 ml	vanilla — essence

SWISS ROLL

	jam — apricot
3.00	eggs — white
50.00 ml	sugar

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray. Beat together the cream, eggs, sugar and vanilla essence. Turn into the prepared dish. Cut the Swiss roll into 1 cm slices and then into squares. Arrange on top of the cream mixture. Dot with apricot jam and bake for 20 minutes. Beat the egg whites until foamy, then add small quantities of the sugar at a time, beating well after each addition. Spoon the meringue on top of the Swiss roll, reduce the heat to 160 ºC (325 ºF) and bake for another 10 minutes or until the meringue is golden brown. Serve hot.
Serves 6.