Lemon & caraway roulade
With it's light, lemony taste, this is will become everyone's summer favourite in no time
Difficulty and servings
Preparation and cooking times
Prep 30 mins
Cook 15 mins
- 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.
- 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.
Make your own lemonade
Make instant lemonade by blitzing 3 chopped lemons with 100g caster sugar. Push through a sieve and serve with ice and sparkling water.
Make ahead
The sponge can be made the day before and wrapped tightly in cling film, then rolled up the following day. If not using homemade lemon curd, add a little more lemon juice to shop-bought for an extra hit of tanginess.
Per serving
708 kcalories, protein 12g, carbohydrate 90g, fat 36 g, saturated fat 18g, fibre 1g, sugar 57g, salt 0.8 g
Recipe from Good Food magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3719/
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Ingredients
FOR THE SPONGE
- 6 eggs
- 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)
- 50g butter , melted
FOR THE FILLING
- juice 1 lemon
- 300g lemon curd
- 250g mascarpone
- icing sugar , to serve
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Difficulty and servings
Preparation and cooking times
Prep 30 mins
Cook 15 mins
Creamy, but light
Ingredients
FOR THE SPONGE
- 6 eggs
- 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)
- 50g butter , melted
FOR THE FILLING
- juice 1 lemon
- 300g lemon curd
- 250g mascarpone
- icing sugar , to serve
Per serving
708 kcalories, protein 12g, carbohydrate 90g, fat 36 g, saturated fat 18g, fibre 1g, sugar 57g, salt 0.8 g
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20 November 2007
lesley rated this recipe
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06 April 2012
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10 June 2012
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