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Raspberry and strawberry pavlova roll




At a query about what to do with egg whites? Well you’ve come to the right blog! I am the egg white doer-upper! For years, I would throw out egg whites when a recipe called only for yolks. But wait, here’s what you can do, you can freeze them for later use. Tell family members “in the freezer there’s a glass, do not touch it !” (You can skip this step if it does not apply to you.) And every time you have an egg white just add to the glass and freeze. You can use a jam jar or glass and just cover it, add a post-it to remember how many egg whites you’ve added. When you’re ready to defrost, leave on the kitchen counter at least 5-7 hours. Once at room temperature you can whip them up nicely like I did here for a pavlova roll.

Vous vous posez la question quoi faire avec les blancs d'œufs? Eh bien, vous êtes au bon blog! Je suis Madame la magicienne du blanc d'oeuf! Pendant des années, je jetais des blancs d'œufs lorsqu'une recette ne demandait que des jaunes. Mais attendez, voici ce que vous pouvez désormais faire, vous pouvez les congeler pour une utilisation ultérieure. Dites aux membres de la famille "dans le congélateur, il y a un verre, ne le touchez pas!" (Vous pouvez ignorer cette étape si elle ne s'applique pas à vous.) Et chaque fois que vous avez un blanc d'oeuf, ajoutez-le au verre et congelez-le. Vous pouvez utiliser un pot de confiture ou un verre et simplement le couvrir, ajouter un post-it pour vous rappeler du nombre de blancs d'œufs que vous avez ajoutés. Lorsque vous êtes prêt à décongeler, laissez sur le comptoir de la cuisine au moins 5-7 heures pour décongeler. Mais une fois à température ambiante, vous pouvez les faire monter comme je l'ai fait ici pour un rouleau de pavlova. 


Here’s what you’ll need for the batter :
4-5 egg whites (defrosted or freshly separated)
150 g caster sugar (1 cup)
1 teaspoon vinegar (or lemon juice)
2 teaspoons cornflour
1 teaspoon vanilla

Cream filling and topping
120 cl cream, whipped up
120 g mascarpone or cream cheese
3 tablespoons confectioners sugar

Jam filling
20 strawberries or other berries
1/2 cup sugar
Simmer for 20 min

Heat up oven 160 C (320 F). Whip up egg whites with a beater until they form stiff peaks. Add 1 tablespoon of sugar at a time. Add other ingredients.


Oil rectangular pan and add parchment paper. Spread batter evenly. Bake for 12-15 minutes. Depending on your oven, 160 C for 10 min and 5 min 140 C, or air oven.


Allow to cool. Spread a clean tea towel on the counter, put a layer of parchment paper on top and dust  with confectioners sugar. Lay cake gently  on this spread, top part down.  Peel off parchment paper off the bottom of cake.

Spread cream, then berries or homemade or raspberry or strawberry or rhubarb jam, or even lemon curd. Roll starting from width side, not length. Keep rolled in new parchment roll. Keep wrapped with tea towel. Cool in fridge overnight or a few hours.

Decorate with more cream and berries.

Huiler le moule rectangulaire et ajouter du papier sulfurisé. Étalez la pâte uniformément. Cuire au four de 12 à 15 minutes. Selon votre four, 160 C pendant 10 min et 5 min 140 C, ou four à air. Laisser refroidir. Étalez un torchon propre sur le comptoir, posez une couche de papier sulfurisé sur le dessus et saupoudrez de sucre en poudre. Déposer doucement le gâteau sur cette tartinade, partie supérieure vers le bas. Retirez le papier parchemin du fond du gâteau. Tartiner la crème, puis les baies ou la confiture maison ou framboise ou fraise ou rhubarbe, ou encore le lait caillé de citron. Rouleau à partir du côté de la largeur, pas de la longueur. Gardez roulé dans un nouveau rouleau de parchemin. Gardez enveloppé avec un torchon. Laisser refroidir au réfrigérateur pendant la nuit ou quelques heures.



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