Pre-heat oven to 180°C.
8 egg whites
400 ml Castor sugar
20 ml vinegar
20 ml maizina
100 ml slivered almonds
500 ml ice cream of your choice, softened a little
Put eggwhites in a electric mixer and beat. Add sugar slowly and beat for 5 min until stiff peaks.
Add 20 ml Vinegar and 20 ml Maizina. Fold in with metal spoon.
Spoon mixture in a 15 x 24 cm baking sheet that is prayed with cook and spray and lined with parchedment paper.
Bake for 25 min and take out of oven. Let cool for 5 min. Turn Roulade out on parchment paper.
Spoon ice cream on Roulade, spread and roll up tight . Put in deepfreeze for 3 hours.
What I did.
I followed all the steps but instead of nuts I used fine coconut.
And I had bottled quince that I put in a blender and blend it till it whas smooth.
Came out very nice. 😀😊
Recipe posted and picture: Ronel Muller Thoma