Lemon curd & raspberry roulade
Surrender your tastebuds to the cake world's arch seducer
Difficulty and servings
Cuts in to 10 thick slices
Preparation and cooking times
Ready in 1 hour
- Heat the oven to 180C/fan 160C/gas 4. Line a 34 x 24cm Swiss roll tin or baking tray with baking parchment. Let the parchment come about 1 cm over the sides of the tin. Brush with butter and dust with caster sugar.
- Sift the flour and baking powder together. Beat the egg yolks, lemon zest and juice and sugar together with electric beaters until very light and thick. Sift in the flour and fold in. Whisk the egg whites until firm and then fold into the cake mix without squashing out too much air. Spoon into the tin, level the top and bake for 15-20 minutes until golden brown and a skewer comes out clean. Cool for 10 minutes and then turn out onto another piece of baking parchment dusted with caster sugar. While the cake is still warm, roll it up so it looks like a Swiss roll. Cool.
- Unroll the roulade as much as you can - it can be tricky to unroll the very last bit. Whip the cream until thick and fold it together with the lemon curd. Spread this over the roulade without getting too close to the edges, it will squash out as it rolls. Dot all over with raspberries. Roll up and dust with icing sugar.
373 kcalories, protein 6.6g, carbohydrate 50.3g, fat 17.6 g, saturated fat 8.4g, fibre 1.0g, salt 0.36 g
Recipe from olive magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4512/
http://www.bbcgoodfood.com/recipes/4512/
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Ingredients
- butter melted , for brushing
- 180.0g caster sugar , plus some for dusting
- 100.0g plain flour
- 1.0 tsp baking powder
- 6 eggs , separated
- 1 lemon , zested and juiced (you need 2 tbsp juice)
- 284.0ml pot whipping cream
- 1 jar lemon curd , Duchy Originals is good
- 250.0g raspberries
- icing sugar for dusting
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Difficulty and servings
Cuts in to 10 thick slices
Preparation and cooking times
Ready in 1 hour
Ingredients
- butter melted , for brushing
- 180.0g caster sugar , plus some for dusting
- 100.0g plain flour
- 1.0 tsp baking powder
- 6 eggs , separated
- 1 lemon , zested and juiced (you need 2 tbsp juice)
- 284.0ml pot whipping cream
- 1 jar lemon curd , Duchy Originals is good
- 250.0g raspberries
- icing sugar for dusting
373 kcalories, protein 6.6g, carbohydrate 50.3g, fat 17.6 g, saturated fat 8.4g, fibre 1.0g, salt 0.36 g
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25 May 2008
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