Lemon roulade - Stephanie Alexander
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.
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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