Lemon roulade
This delicious dessert combines an airy sponge with lemon curd and whipped cream. Serve the roulade as soon as possible after filling: it is a very soft dessert and does not improve with sitting...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stephaniealexander.com.au.
Cooking tools:
- Heavy-based saucepan
- Whisk
- Mixing bowl
- Hand mixer
- Oven
- Swiss-roll tin
- Parchment paper
- Pastry brush
- Cooling rack
- Fine-mesh sieve
- Spatula
- Measuring cup
- Measuring spoon
- Microplane
- Citrus press
- Serving platter
- Sterilised jar
- Sifter
- Kitchen scale
- Stove
Ingredients
- melted butter
- 6 eggs, separated
- 60 g plain flour
- grated zest of 1 lemon
- ½ cup castor sugar, plus extra for rolling
- ¾ cup cream, whipped
- pure icing sugar
- 4 egg yolks
- ⅔ cup castor sugar
- 60 g unsalted butter
- 2 teaspoons grated lemon zest
- 100 ml lemon juice
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