Lemon & caraway roulade

Lemon & caraway roulade

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(2 ratings)

Prep: 30 mins Cook: 15 mins

More effort

Serves 6
With it's light, lemony taste, this is will become everyone's summer favourite in no time

Nutrition and extra info

Nutrition: per serving

  • kcal708
  • fat36g
  • saturates18g
  • carbs90g
  • sugars57g
  • fibre1g
  • protein12g
  • salt0.8g
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Ingredients

    For the sponge

    • 6 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 175g golden caster sugar, plus extra
    • 175g self-raising flour
    • 1 heaped tsp caraway seed
    • grated zest 1 lemon (save the juice for the filling)
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 50g butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the filling

    • juice 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 300g lemon curd
    • 250g mascarpone
    • icing sugar, to serve

    Method

    1. Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy – this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.

    2. While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.

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    Comments (2)

    antoniacarroll's picture
    4

    This was lovely - quite a firm sponge. I always thought you need to whisk the egg whites separately, so maybe this is why this is firmer than other swiss rolls I've made. Lovely delicate flavour though. I substituted mascarpone for Philadelphia cream cheese as that's all I had. Do be careful not to overbeat it though as it goes really runny, and the fridge doesn't firm it up again!

    lynzo123's picture

    how many does this serve?

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