BLUEBERRY, RASPBERRY & STRAWBERRY ROULADE CAKE

SERVES 6

This cake is a cracker. Use any fruit in season. Leave out the chocolate in the cream filling and use vanilla and sugar for a richer flavour. You can also leave out the cocoa in the meringue if you like.

butter, for greasing

ROULADE

6 egg whites

275 g (9¾ oz/1¼ cups) caster (superfine) sugar

1 tablespoon cornflour (cornstarch)

1 teaspoon fresh lemon juice

2 tablespoons icing (confectioners’) sugar

2 tablespoons unsweetened cocoa powder

FILLING

250 g (9 oz/1 cup) thick (double) cream

1 punnet each of blueberries, raspberries and strawberries

2–3 tablespoons coarsely grated dark chocolate

For the roulade, preheat the oven to 170°C (325°F/Gas 3). Line a Swiss roll (jelly roll) tin with baking paper. Butter the paper.

Use an electric mixer fitted with a whisk attachment to whisk the egg whites on high speed until soft peaks form. Gradually add half the caster sugar then beat in the remaining caster sugar until stiff, glossy peaks form. Fold in the cornflour and lemon juice.

Spread the meringue evenly in the prepared tin. Bake for 20 minutes or until pale golden, then allow to cool for 1 hour.

Place a sheet of baking paper on a work surface and dust with the icing sugar and cocoa powder, reserving some for later. Turn the meringue onto the baking paper. Carefully remove the top sheet of paper.

For the filling, beat the cream until soft peaks form. Spread the cream over the meringue with a palette knife. Sprinkle the fruit and chocolate evenly over the cream. Use the paper to help you roll up the meringue from the short end. Once rolled, dust with the remaining sugar and cocoa. Ease the roulade, seam side down, onto a serving plate and refrigerate for 1 hour.

To serve, cut into slices and place, lying down, on a white plate to show off the colours.