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Custard And Cherry Roulade Recipe

Ingredients

How to make it

  • For the custard, scrape out vanilla seeds and add to the milk- bring to the boil. In a bowl, whisk eggs and sugar til well combined.
  • Sift flours into mixture and whisk. Slowly pour hot milk onto mixture, whisking constantly.
  • Return to the pan, stir over medium heat til thick and smooth (about 5 mins). Pour into bowl and set aside to cool.
  • Pre-heat oven to 75C. For the sponge, whisk the eggs and sugar til double in volume.
  • Fold in flours and almond meal. Spray 40cm tray, line with baking paper. Pour sponge onto tray and smooth til thin and even.
  • Cook for 7-8 mins. Let cool. Sprinkle a fresh piece of baking paper with caster sugar. Peel away sponge and gently place on sugared paper with top facing down.
  • Whip cream to soft peaks. Fold through cold custard, spread onto sponge.
  • Drain cherries, pat dry. Sprinkle over custard.
  • Take end of the baking paper and slowly roll up. Return to the fridge to set.
  • Serve dusted with icing sugar and topped with almonds.

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The Cook

wrigggit Perth, Australia

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