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American Rolls Recipe

American Rolls is a popular American Dessert
Author :
 
On :
Wednesday, 13 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 6 large Egg whites
  • 175 gm (6oz) - caster Sugar
  • 45 gm (1.5 oz) - plain flour
  • 60 gm (2oz) - ground Almonds
  • 60 gm (2oz) - skinned, toasted finely ground hazelnuts
  • For the Filling:
  • 450 ml (3/4 pint) - double Cream
  • 6 tbsp - icing Sugar
  • 2 tsp - natural vanilla extract
  • 500 gm (1 lb) - strawberries leaves or Mint leaves optional
  • 1 tbsp - caster Sugar
  • 38 x 28cm (15 x 11in) Swiss roll tin or baking tray lined with non-stick baking paper
  • 1 large piping bag fitted with a medium to large size star nozzle
  • How to Make American Rolls:

    1. Set the oven to hot, Gas7/220C/425 F.
    2. Put the egg whites and sugar into a large, clean, grease-free bowl and whisk together until the mixture holds a soft peak.
    3. Then fold in the flour, ground almonds and hazelnuts.
    4. Spread the mixture evenly in the tin and bake in the centre of the oven for eight minutes, or until it feels springy to the touch.
    5. While the roulade mixture is cooking, lay a large sheet of non- stick baking paper on a clean tea towel on your work surface and sprinkle lightly with caster sugar.
    6. When the roulade is cooked, immediately turn it and out onto the sugared paper.
    7. Carefully peel off the baking paper and trim the edges with a knife.
    8. Roll up the baking paper and roulade together, then allow to cool until cold.
    9. To make the filling:
    10. Whip the cream with four tablespoons of icing sugar, and vanilla, until it holds a soft peak.
    11. Cut the strawberries into small cubes and put into a bowl, add the rest of the icing sugar and mix gently together.
    12. Carefully unroll the roulade and spread it evenly with the whipped cream.
    13. Then spoon the diced strawberries evenly over the cream.
    14. Carefully re-roll the roulade and put it onto a plate.
    15. Decorate with leaves, if using, and sift with the caster sugar.
    16. Serve cut into thick slices.



     

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