Active Time

　　20 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 8 to 10 servings

　　

For meringue

Vegetable oil for greasing pan

　　5 large egg whites

　　1/8 teaspoon salt

　　1 1/4 cups superfine granulated sugar

　　

For anise cream

2 tablespoons regular granulated sugar

　　1 1/2 teaspoons anise seeds

　　1 1/2 cups chilled heavy cream

　　Accompaniment: baked figs in lemon syrup

　　

Special Equipment

parchment paper; an electric coffee/spice grinder

　　

Make meringue:

Step 1

Put oven rack in middle position and preheat oven to 350°F. Lightly brush a 15- by 10-inch shallow baking pan (1/2 inch to 1 inch deep) with vegetable oil and line bottom and sides of pan with parchment paper, then lightly oil parchment.

　　

Step 2

Beat whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Add superfine sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 2 minutes. Spread meringue evenly in baking pan and bake until top is pale golden and crisp, 20 to 25 minutes (interior of meringue will be soft). Put a sheet of parchment over meringue and invert a rack over parchment, then flip meringue onto rack and remove parchment (from baking pan) from top. Cool meringue completely, about 15 minutes.

　　

Make anise cream and assemble roulade:

Step 3

Finely grind sugar with anise seeds in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until cream just holds stiff peaks.

　　

Step 4

Slide meringue (still on parchment) off rack and arrange with a long side nearest you, then spread anise cream evenly over bottom two thirds of meringue, leaving a 1-inch border on each short end. Using parchment as an aid and rolling away from you, roll up meringue. Carefully transfer roulade with 2 metal spatulas to a platter and discard paper.

　　Cooks' note:

　　Roulade can be made 1 day ahead and chilled, covered with plastic wrap.