How to make a toffee roulade
I’d not made a toffee roulade before. But ever since I read about one in a novel I was hunting down a recipe quicker than you can say whipped cream.
I found one, or rather, I found a number of recipes for a toffee and pecan roulade - but I just wanted the toffee part so omitted them and realised it’s not actually dissimilar to making my own pavlova, it’s just replacing the white sugar for brown and cooking it in a thinner layer for slightly less time so you can still roll it.
And I have to say it was delicious. Seriously delicious. I’d always made meringue with white sugar so adding the brown was a revelation - it was the perfect partner for the layer of caramel that oozed gently out of the sides.
For the roulade
6 egg whites
2 tsps cornflour
270g light brown soft sugar (make sure the lumps are removed)
For the filling
1 tin of Carnation Caramel (397g)
300ml double cream
2 tbsps icing sugar
Swiss roll sized baking tray covered in baking parchment. Electric mixer. More baking parchment.
Preheat the oven to 130 degrees (fan).
Whisk the egg whites with an electric mixer until very stiff.
Keep the mixer going and gradually pour in the sugar (lumps removed!!) and the cornflour until you're back at the stiff peak stage.
Turn out onto a swiss roll baking tray covered in parchment and spread out to the sides.
Place in oven and bake for about 60 minutes.
Allow to cool in the baking tray.
Take a large piece of baking parchment, cover in icing sugar and turn the meringue out onto the sheet.
Spread the caramel over the meringue.
Whip the cream with a little icing sugar and spread that over the caramel.
Now to roll it. I roll it along the longer side. You can make a little cut about 2cm in all the way along the length and place that section on top of the meringue. Then start rolling.
Place the seam at the bottom then cover in icing sugar.