The roulade was staring at me out of the pages of the recipe book on the bench…for days. 
I had 3 egg whites sitting on the bench for a day, then in the fridge for 3 days, from the previous bake of crème caramel. This was the obvious next recipe, it had to be, I had to use up the egg whites. Being from a large family of 7 children, waste was not an option, so I guess it has become ingrained in me. So bake I did, and the result was spectacular,
the rich foamy meringue mixture was especially enticing, but what made it especially special was the 
roasted crushed hazelnuts folded throughout the mixture. The texture was divine, sweet and chewy, with that nutty hit. The raspberries this time of year are huge 
and these folded into the centre with cream and blueberries formed a delight. 
I kept the roulade for my daughter’s birthday on the Saturday, it lasted well covered in cling film and creamed on the day!
When I brought it out to be eaten, I had at least three people literally jump up out of their seats and come over for a slice straightaway. Not surprised. I polished off the last piece 
last night myself in front of the tele, after a full on week of party’s, 
organisation and cake baking! We even bought a cake for the special day, 
given that it was a special number and chose a cake shop in town that is quite new, but which has a 
huge range. It was fun to try a new flavour, Butterscotch Red Ruby cake. (though I think my cream cheese icing from my Hummingbird Cake (see recipes) is just as good!!)
So now as the roof tumbles down around me, (literally, the builder kindly woke us up this morning with a crash and a bang as he carried on with his demolition of the roof after a weekend of peace), we carry on surrounded by cake after a successful birthday week.
