Lemon roulade

Lemon roulade

1 h 30 min
An incredible sweet and sour roulade that will prove a hit with anyone who loves lemon flavours. The roulade can be frozen if you prefer to prepare it in advance.
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Instructions

Roulade
  • Line a baking tin (around 30 x 35 cm in dimension) with baking paper, fix and then grease with butter.
  • Mix eggs, sugar and lemon zest into an airy mixture. Add the melted butter.
  • Mix the dry ingredients together then add them to the egg-butter mixture.
  • Add the batter to the baking tin and bake in the middle of the oven for around eight minutes at 200° C.
  • Sprinkle sugar on baking paper then turn the newly baked cake onto it before removing the baking paper that it was baked in. Roll the cake into a roulade shape, wrap in a clean dish towel then refrigerate.
Lemon cream
  • Soak the gelatine sheets in cold water for around 5 minutes.
  • Whisk the egg white until stiff. Add the first tablespoon of sugar and whisk into a firm foam.
  • Whisk cream cheese, egg yolk, lemon zest and rest of the sugar together.
  • Heat the lemon juice until just below boiling point then remove the pot from the heat. Press the excess water from the gelatine sheets then dissolve it into the lemon juice.
  • Cool the lemon-gelatine by adding a small amount of the cream cheese mixture, before mixing it in with the rest of the cheese. Carefully mix in the egg foam. Put the mixture into the fridge and allow to set – you should be able to draw a line on the firm surface once it is ready.
  • Carefully roll out the roulade, spread the lemon cream on top with the exception of around 5 cm of the roulade’s longest side closest to you.
  • Roll the roulade together towards the long side with no cream. Tightly pack the roulade in plastic wrap then refrigerate, seam facing downwards, for at least two hours.
Garnish
  • Place the lemon spirals in water and bring to the boil along with 85 g of sugar.
  • Cook on a low heat for around 20 minutes.
  • Allow them to drain in a sieve.
  • Once cool, place the lemon spirals on top of the roulade, decorate the dish with wood sorrel flowers and serve.
Enjoy!

Lemon roulade

Can you freeze lemon roulade?
Freezing the roulade is a simple process, simply wrap it in baking paper, then with plastic wrap, and freeze. It should take a couple of hours to defrost at room temperature.
Can lemon roulade be made gluten free or with alternative flours?
It is definitely possible to make this recipe gluten free – simply swap the flour for a gluten free flour alternative and add a binder like xanthan gum to the cake mixture to make sure it will roll without cracking or breaking.
How do you store and serve lemon roulade for best taste and texture?
The lemon roulade can be wrapped in foil so no unwanted odours enter the sponge then stored in the refrigerator. Just make sure to remove it in advance before serving so the filling isn’t too cold to be enjoyable.

Ingredients

Roulade
Eggs
2
Sugar
125 g
Grated lemon zest
½ tsp
Melted butter
25 g
Potato flour
3 tbsp
Flour
2 tsp
Baking powder
1 tsp
Lemon cream
Gelatine
2 sheets
Egg white
1
Sugar
1 tbsp
Cream cheese, natural
100 g
Egg yolk
1
Lemon zest (unwaxed), grated
½ tsp
Sugar
3½ tbsp
Freshly pressed lemon juice
2 tbsp
Garnish
Peel of two lemons (unwaxed) in thick spirals
Water
200 ml
Sugar
85 g
Wood sorrel flowers to decorate
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The European origins of lemon roulade

Dessert roulades are perhaps best and most famously exemplified by the Swiss roll, which somewhat confusingly is thought to have originated in Austria, Slovenia and Central Europe, perhaps in the 1800s but possibly even earlier. Its popularity spread through Europe and eventually further afield to the US, where the local variation is known as a jelly roll.

The different, delicious variations

Though this roulade uses a lemon cream there is really no limit to what kind of filling you can choose to use: fruit jams, chocolate cream or even mascarpone work well. You can even add cacao to the dough itself to make a double chocolate variation.

Be creative and garnish your lemon roulade like this

Lemon is a versatile flavour which opens up possibilities for different garnishes. Fresh berries like raspberry, blueberry and blackberry combined with mint leaves deliver an eye-catching and tasty combination. A warmed berry compote along with a couple of scoops of quality vanilla ice cream also compliment the roulade perfectly.

How to pair lemon roulade with a drink

Can’t get enough of the lemony flavour? Add a bitter lemonade to the mix and go wild. Alternatively, why not try a ginger beer or root beer to create contrast to the roulade?

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