Meringue Roll

Ingredients

• 1.4 egg whites, for meringue
• 2.0.75 cup castor sugar, for meringue
• 3.1 tablespoon sugar, for cinnamon nut topping
• 4.1 teaspoon ground cinnamon, for cinnamon nut topping
• 5.0.5 cup flaked almonds, for cinnamon nut topping
• 6.250 millilitre cream or Orleywhip, for filling
• 7.1 tablespoon icing sugar, for filling
• 8.0.25 teaspoon vanilla essence, for filling

Method

1. 1.Preheat oven to 180°C.
2. 2.Beat egg whites stiffly, adding castor sugar 1 tablespoon at a time until glossy and stiff.
3. 3.Line a swiss roll tin with greased foil. Spread meringue over the tin.
4. 4.Mix together the sugar, cinnamon and flaked almonds. Sprinkle over the meringue.
5. 5.Bake for 12 minutes until edges are lightly browned.
6. 6.Invert the meringue onto a fresh sheet of foil. Peel off the baked foil carefully.
7. 7.Beat cream (or Orleywhip), icing sugar and vanilla until stiff. Spread cream filling over the centre of the meringue.
8. 8.Lift the sides to meet in the centre, forming a roll. Cover tightly with foil.
9. 9.Freeze for a few hours. Transfer to the fridge 1 hour before serving.

Notes

• Can use ice cream in place of the cream filling.
• Orleywhip (also Orly Whip) is a South African non-dairy whipping cream substitute, widely used in kosher cooking.
• Baked cinnamon-nut side faces outward when rolled. The meringue is inverted onto foil before rolling.
• Make-ahead: keeps well in the freezer, just needs time in the fridge before serving.