5 egg whites
1 cup caster sugar
1 Tblspn white vinegar
½ cup ground almonds
1 tspn Vanilla extract
600g fresh apricots
½ cup vanilla syrup
250mls cream, whipped
Heat oven to 180C and line a Swiss roll tin (about 23 x 30cm) with baking paper.
Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
Fold in the vanilla extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking paper and a damp tea towel. Leave to cool.
Half the apricots and remove their stones. Place them in a med sized pot with the vanilla syrup and bring to a simmer. Cook for aprox. 20 minutes, or until the apricots are soft and just starting to lose their shape. Remove from the heat and allow to cool.
Invert the roulade onto a large sheet of baking paper sprinkled with icing sugar. Carefully peel off lining paper and spread over the cream, then the cooled apricots.
Roll up carefully, using the paper to help you. Decorate with extra cream and some toasted almonds.