Lemon roulade recipe
Sweet, sharp, scrunchy and sugary, Lilian from BBC 4's The Archers is credited with this great bake!
Ingredients
- 4 egg whites
- 175 g caster sugar
- 300 ml double cream
- 3 tbsp lemon curd
- 4 egg whites
- 6.2 oz caster sugar
- 10.6 fl oz double cream
- 3 tbsp lemon curd
- 4 egg whites
- 6.2 oz caster sugar
- 1.3 cups double cream
- 3 tbsp lemon curd
- 115 g plain chocolate
- 55 g icing sugar, sifted
- 300 ml double cream
- 2 tbsp brandy
- 4.1 oz plain chocolate
- 1.9 oz icing sugar, sifted
- 10.6 fl oz double cream
- 2 tbsp brandy
- 4.1 oz plain chocolate
- 1.9 oz icing sugar, sifted
- 1.3 cups double cream
- 2 tbsp brandy
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 150ºC/350ºF/Gas 2. Grease a 25 x 30cm (10 x 12in) Swiss roll tin and line it with non-stick baking parchment.
- Whisk the egg whites until they form soft peaks, then gradually whisk in the sugar until smooth, thick and glossy. Spread the mixture lightly and evenly in the tin and bake for 25-30 minutes, until the meringue is firm to the touch. Turn out on to a sheet of parchment paper, carefully peel off the lining paper and leave to cool.
- Whip the double cream to soft peaks and fold in the lemon curd. Spread on to the meringue and roll up carefully.
- To make the sauce, break up the chocolate and melt it in a bowl set over a pan of hot water, making sure the water is not touching the base of the bowl. Stir in the icing sugar, cream and brandy and leave to cool.
- Serve the roulade in slices, accompanied by the chocolate sauce.
Recipe taken from Archer's Country Kitchen. You can order the cookbook for the special price of £8.99 (rrp £12.99 with free p&p (UK only). Just visit www.thehobbywarehouse.co.uk/archers-country-kitchen and quote promo code R3120 upon checkout or call The Hobby Warehouse on 0844 8805851.
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