Almond roulade with frosted currants

Serves: 6

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Total Time: 35

Prep Time: 20

Cook Time: 15

• FOR THE ROULADE
• 1 teaspoon(s) butter for the tin
• 1 tablespoon(s) plain flour for the tin
• 50 gram(s) self-raising flour
• 1 teaspoon(s) baking powder
• 50 gram(s) ground almonds
• 4 large eggs
• 115 gram(s) caster sugar, plus 3 tbsp
• FOR THE FILLING
• 300 gram(s) redcurrants
• 1 tablespoon(s) caster sugar
• 350 ml double cream
• FOR THE FROSTED CURRANTS
• 1  egg white
• 1 tablespoon(s) water
• 300 gram(s) mixed red, white and blackcurrants in clusters
• caster sugar to coat

Method

1. Heat the oven to 180ºC (160ºC fan oven) gas mark 4. Butter a 30cm x 40cm swiss-roll tin and line the base and sides with baking parchment. Lightly grease the parchment, dust it with plain flour and tip out any excess.
2. Sift together the self-raising flour and baking powder and add the ground almonds.
3. Using an electric whisk, beat the eggs and 115g of the sugar in a mixing bowl until pale, trebled in volume and the mixture leaves a ribbon trail when the beaters are lifted.
4. Fold in the self-raising flour, ground almonds and baking powder using a large metal spoon. Gently spread the mixture into the prepared tin in an even layer. Bake on the middle shelf of the oven for about 12 minutes until golden and just firm to touch.
5. Remove from the oven and rest for 1 minute before turning out onto a large piece of baking parchment evenly sprinkled with 3 tablespoons of caster sugar. Carefully peel off the baking paper and then roll up the sponge, starting from the shortest end, with the clean parchment inside the roll. Allow to cool completely before filling.
6. Strip the redcurrants from the stalks and place in a pan with the sugar. Cook over a medium heat until the fruit has burst, the mixture has thickened and it looks like soft-set jam. Remove from the heat and cool.
7. Whip the cream to soft peaks and fold in the cold redcurrants. Unroll the roulade and spread with the mixture, leaving a 2cm border around the edge. Re-roll the roulade, garnish with the frosted currants and serve.
8. TO MAKE THE FROSTED CURRANTS In a small bowl mix together 1 egg white and 1 tbsp water with a fork.
9. Using a small brush, paint 300g mixed red, white and blackcurrants in clusters with the egg-white mixture and then sprinkle evenly with caster sugar.
10. Place on a rack until dry and then use to garnish the roulade. Recipe by Annie Rigg

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