This is rather an unusual idea, and it makes a generous roulade, an excellent size for a party. It also freezes extremely well. Simply wrap in foil to freeze, then allow about 8 hours to thaw before serving.
Cake tin needed: a 33 x 23cm (13 x 9in) Swiss roll tin
5 large egg whites
275g (10oz) caster sugar
50g (2oz) flaked almonds
for the filling
300ml (½ pint) whipping or pouring double cream
350g (12oz) fresh raspberries
Step one Preheat the oven to 220°C/Fan 200°C/gas 7. Line the tin with non-stick baking parchment.
Step two Whisk the egg whites until very stiff. Gradually add the sugar, a teaspoon at a time, whisking well between each addition. Whisk until very, very stiff and all the sugar has been added.
Step three Spread the meringue mixture into the prepared tin and sprinkle with the almonds. Place the tin fairly near the top of the preheated oven and bake for about 8 minutes until pale golden. Then reduce the oven temperature to 160°C/325°F/gas 3 and bake the roulade for a further 15 minutes until firm to the touch.
Step four Remove the meringue from the oven and turn it almond side down onto a sheet of non-stick baking parchment. Remove the parchment from the base of the cooked meringue and allow to cool for about 10 minutes.
Step five While the meringue is cooling, whisk the cream until it stands in stiff peaks, and gently mix in the raspberries. Spread the cream and raspberries evenly over the cooled meringue. Start to roll from the long end fairly tightly until rolled up like a roulade. Wrap in non-stick baking parchment and chill before serving.
Leftover egg yolks should be stored in the fridge in a small container. Pour a tablespoon of cold water over the top, and then cover with clingfilm. Use within a week.
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