Lemon curd & raspberry roulade

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• Elly

  25 May 2008

  Elly rated and commented on this recipe

  

  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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• Jojo

  09 August 2009

  Jojo rated and commented on this recipe

  

  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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• jvcg

  18 April 2011

  jvcg rated and commented on this recipe

  

  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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• 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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• babs

  04 September 2011

  babs rated and commented on this recipe

  

  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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• Penny

  13 February 2012

  Penny rated and commented on this recipe

  

  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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• 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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• Flynno

  01 April 2013

  Flynno rated and commented on this recipe

  

  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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http://www.bbcgoodfood.com/recipes/4512/

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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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Difficulty and servings

Cuts in to 10 thick slices

Preparation and cooking times

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

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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