icing sugar, for dusting
For the roulade:
free-range egg whites 8
caster sugar 1¾ cups
vanilla extract 2 t
white wine vinegar 2 t
cornflour 2 t
For the filling
mascarpone 300 g
rose-water concentrate 1 t
(or to taste)
caster sugar 2 T
strawberries 350 g, halved
1 Preheat the oven to 150°C. Beat the egg whites until stiff. Gradually add the caster sugar, 2 T at a time, beating in between. Fold in the vanilla, vinegar and cornflour.
2 Line a 43 cm x 30 cm Swiss-roll pan with greaseproof paper. Spread the mixture in a rectangle on the paper – there should be enough of a paper overhang so that you can pick up the cake.
3 Bake for 1 hour, or until crisp and firm to the touch. Remove from the oven and cool on a wire rack.
4 Turn over onto a sheet of greaseproof baking paper. Remove the paper from the cake, and then dust with icing sugar.
5 Mix together the filling ingredients, except the strawberries.
6 Spread the mixture over the cake, then place the strawberries on top.
7 Using the greaseproof paper as a guide, gently roll into a roulade and serve.