lemon & raspberry roulade


180g/6oz caster sugar
100g/4oz plain flour

1 tsp baking powder

6 eggs, separated

1 lemon, zest and juice
300ml/½ pint whipping cream

1 jar lemon curd (or home made)
icing sugar for dusting



Heat oven to 180C/350F/Gas 4. Line a 34x 24cm Swiss roll tin or baking tray with baking parchment (leave about 1cm over sides). Brush with butter, dust with caster sugar. Sift flour and baking powder. Beat egg yolks, lemon zest, juice and sugar together until light and thick. Fold in flour. Whisk egg whites until firm and fold into cake mix. Spoon into tin, level top and bake for 15-20 mins until golden brown and a skewer comes out clean. Cool for 10 mins and turn out onto baking parchment dusted with caster sugar. While still warm, roll it up like a Swiss roll. Cool and unroll as much as you can. Whip cream until thick and fold with lemon curd. Spread over the roulade without getting too close to the edges. Dot with raspberries. Roll, dust with icing sugar.

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