Lemon curd & raspberry roulade

Lemon curd & raspberry roulade

Surrender your tastebuds to the cake world's arch seducer

Difficulty and servings

Moderately easy

Cuts in to 10 thick slices

Preparation and cooking times

Total time

Ready in 1 hour

Method

  1. 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.
  2. 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.
  3. 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 1g, salt 0.36 g

Recipe from olive magazine, July 2007.

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Latest comments and suggestions

  • Binder photo Elly

    25 May 2008

    Elly rated and commented on this recipe

    5 stars

    Great recipe, however I whizzed up the raspberries and added them to the cream and also used some for a coulis, making heart shapes with single cream on the plate for Valentines day!

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  • Binder photo Jojo

    09 August 2009

    Jojo rated and commented on this recipe

    5 stars

    A HUUUUUUUGE hit with all the family. I needed to use some raspberries I had picked from my garden and wanted to impress at a summer family gathering for my son's birthday... it worked! Easy to make yet everyone will think you have slaved for hours. Have made three so far and had no problems.

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  • Binder photo jvcg

    18 April 2011

    jvcg rated and commented on this recipe

    5 stars

    I've always wanted to make a roulade and this was my first attempt - and it was a triumph! I was super nervous about it but it worked brilliantly and tasted like a dream. You could serve this as a pudding or with coffee in the afternoon. Watching the 'how to' video (in the 'How to cook' section above) on making a swiss roll/roulade really helped with the rolling - and boosted my confidence... another pair of hands helps too. I mixed whipping cream with creme fraiche as I wanted to give it a bit more tang.

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  • Binder photo karen85

    08 July 2011

    karen85 commented on this recipe

    Just made this and turned out lovely. Bit tricky to roll without all the cream and raspberries pouring out! Any tips on this? Tasted lush though

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  • Binder photo babs

    04 September 2011

    babs rated and commented on this recipe

    5 stars

    th is was a beautiful ending to a lovely sunday lunch the whole family loved it will be making this again for sure

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  • Binder photo Penny

    13 February 2012

    Penny rated and commented on this recipe

    5 stars

    This was just lovely - the sponge was lighter than air and melted in the mouth. I didn't have fresh raspberries so I just used a nice quality raspberry jam and it worked really well. Don't be tempted to overfill the sponge with the cream and lemon curd - I ended up having to scrape quite a bit back off as I was rolling it. Tasted just delicious though :)

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  • Binder photo Laura in the Tarn

    15 March 2012

    Laura in the Tarn commented on this recipe

    This turned out beautifully - I took it out of the oven just before 15 minutes as it was browning a bit, but the oven I was using is quite ferocious, so it would depend how yours is... I found the whole thing very sweet (icing sugar, lemon curd... thankfully the raspberries give it a deliciously fresh, tart edge), but the guests I cooked it for absolutely loved it. I'm wondering about trying creme fraiche instead of the whipping cream next time to see if it gives it more of a tang?

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  • Binder photo Flynno

    01 April 2013

    Flynno rated and commented on this recipe

    1 stars

    I've made several different types of roulade and roll before but haven't rolled them while still warm. I'm not sure if it was this or the type of cake that made it split but split it did resulting in pieces of sponge. On re-rolling with the filling it just fell out everywhere as previous contributors commented. It might taste fine but I didn't feel able to serve this as it looked like I'd dropped it onto the floor before slopping it back onto a plate.

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Difficulty and servings

Moderately easy

Cuts in to 10 thick slices

Preparation and cooking times

Total time

Ready in 1 hour

Ingredients

  • butter melted , for brushing
  • 180g caster sugar , plus some for dusting
  • 100g plain flour
  • 1 tsp baking powder
  • 6 eggs , separated
  • 1 lemon , zested and juiced (you need 2 tbsp juice)
  • 284ml pot whipping cream
  • 1 jar lemon curd , Duchy Originals is good
  • 250g raspberries
  • icing sugar for dusting
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373 kcalories, protein 6.6g, carbohydrate 50.3g, fat 17.6 g, saturated fat 8.4g, fibre 1g, salt 0.36 g

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