BERRY CREAN ROULADE:

INGREDIANTS:

EGGS -3
CASTER SUGAR -110 GM
WHEATEN CORNFLOUR -75 GM
CUSTARD POWDER -1 TABLESPOON
CREAM OF TARTAR -1 TEASPOON
BICARBONATE OF SODA -1/2 TEASPOON
CASTER SUGAR - 1 TEASPOON
ICING SUGAR -1 TABLESPOON

BERRY CREAM:

THICKENED CREAM -180 ML
VANILLA EXTRACT -1 TEASPOON
ICING SUGAR - 1 TABLESPOON
FROZEN BLACKBERRIES,CHOPPED COARSELY -150 GM


PRE-HEAT OVEN TO MODERATE [180C/160C].GREASE 25 CM*30 CM SWISS ROLL PAN:LINE BASE AND TWO LONGSIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM OVER LONG SIDES.

BEAT EGGS AND CASTER SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 5 MINUTES OR UNTIL SUGAR IS DISSOLVED AND MIXTURE IS THICK AND CREAMY;TRANSFER TO LARGE BOWL.

SIFT CORNFLOUR,CUSTARD POWDER,CREAM OF TARTAR AND SODA TOGETHER TWICE ONTO PAPER THEN SIFT OVER EGG MIXTURE;GENTLY FOLD DRY INGREDIANTS INTO EGG MIXTURE.SPREAD SPONGE MIXTURE INTTO PAN;BAKE ABOUT 12 MINUTES.

MEANWHILE ,PLACE A PIECE OF BAKING PAPER CUT THE SAME SIZE AS SWISS ROLL PAN ON BENCH;SPRINKLE EVENLY WITH EXTRA CASTER SUGAR.
TURN SPONGE ONTO SUGARED PAPER;PEEL AWAY LINING PAPER .USE SERRATED KNIFE TO CUT AWAY CRISP EDGES FROM ALL SIDES OF SPONGE,COVER SPONGE WITH A TEA TOWEL;COOL.

MEANWHILE ,MAKE BERYY CREAM;SPREAD CREAM OVER SPONGE.USING PAPER AS A GUIDE,ROLL SPONGE GENTLY FROM LONGSIDE TO ENCLOSE FILLING.DUST WITH SIFTED ICING SUGAR.

BERRY CREAM:

BEAT CREAM ,EXTRACT AND ICING SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM;FOLD IN THAWED BERRIES.