Notes
You don’t need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 25-29cm wide.
Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your
bowl down with lemon juice or white vinegar to ensure any traces of grease is removed.
Use room temperature egg whites for the meringue.
If you don’t have any lemon juice, you can replace it with 1 tsp white vinegar or cider vinegar, or ½ tsp cream of tartar.
This recipe could also work with Biscoff spread!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 376kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 52mg | Potassium: 144mg | Fiber: 1g | Sugar: 42g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
