Lemon & caraway roulade

Lemon & caraway roulade

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal708
fat36g
saturates18g
carbs90g
sugars57g
fibre1g
protein12g
low insalt0.8g
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Ingredients

For the sponge

For the filling

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

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.

Goes well with

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    Rating: 4 out of 5.3 ratings
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