Fold one fourth of whites into yolks to lighten. Chill, covered with plastic wrap, at least 2 hours. Sprinkle 3 tablespoons of the powdered sugar evenly over cake. Using the baking paper to help you, roll up the sponge from one of the long sides.
It’s a very quick recipe to put together, particularly if you have some lemon curd on hand, or use a good quality store bought curd. Sift cake flour, baking powder, and 1/4 teaspoon of the salt over egg mixture; gently fold just until incorporated. This recipe serves 6-8 people and will take around 1hr and 30 mins to make. Sift in the flour and baking powder, then use a large metal spoon to fold in until just combined. Curd will keep for a week, refrigerated. 33 x 21cm (13 x 81⁄2in) Swiss roll tin, lined with baking parchment.

Beat heavy cream in a separate bowl on medium-high speed until medium peaks form, 1 to 2 minutes; fold into cream cheese mixture. Whisk together yolks, zest, lemon juice, sugar, and cream of tartar in a 1-quart heavy saucepan. Fold in vanilla and zest. Cover and chill 2 hours. It’s great on toast, tarts, pancakes or straight out of the jar! This serves six generously, could easily serve eight. Put a long platter next to a long side of cake. Generously brush paper and sides of tin with melted butter and dust with a tiny bit of flour. At this point you pour the curd into a jar and refrigerate. To make the filling, mix the mascarpone with the icing sugar and lemon juice. The natural varieties can lose their colour when cooked, which will spoil the look of your sponge.

Slice cake cold, then bring to room temperature before serving.

No problem – just give Izy Hossack’s Gluten-free raspberry and Each serving provides 135 kcal, 6g protein, 20g carbohydrate (of which 14g sugars), 3.5g fat (of which 1g saturates), 1g fibre and 0.25g salt. Turn the meringue out on to a sheet of baking parchment, dusted with icing sugar and peel away the lining paper. Dust cake generously with confectioners' sugar. When the sponge is cooked, flip it onto the parchment, then flip the whole thing over again, so that the brighter side of the sponge is now on the bottom. Whisk with an electric hand whisk until thick and doubled in volume – this will take about 5 mins. Carefully transfer cake, seam side down, to platter, using wax paper to help slide cake. This striped sponge roll is filled with lemon mascarpone 55 mins . Add 1tbsp caster sugar, and whisk again to form stiff, but soft peaks. Beat egg yolks, flour and lemon juice with sugar until pale and thick.

Put the sugar and eggs in a large mixing bowl and whisk using an electric hand-held mixer for 6–8 minutes, or until pale and thickened. Add granulated sugar, 1 tablespoon at a time, beating constantly, and beat until whites just hold stiff peaks. Use a good-quality lemon curd for a fresh zesty flavour. Your email address will not be published. Sign up to receive delicious recipes right in your inbox! Add 1tbsp caster sugar, and whisk again to form stiff, but soft peaks. However, my elder sister was a whizz at making roulades ! Cool in pan on a wire rack 5 minutes. Line a 15- x 10-inch jelly roll pan with parchment paper; lightly grease parchment. This is a good recipe for first time roulade makers, as we found that this sponge cake rolls very easily with no cracking. Recipe Winners, sponge cake from Stephanie Alexander and lemon curd from Rachel Khoo. Roulades have a reputation for being tricky to make, but with the right size tin, a bit of patience and a steady hand for rolling you can get it spot on! Heat oven to 200c/180c fan/gas 6. Peel off top layer of parchment from cake; discard parchment. Gradually add 1 1/2 cups of the powdered sugar and remaining 1 tablespoon each lemon zest and lemon juice, and 1/8 teaspoon salt; beat until smooth, about 2 minutes. To make this lemon curd, first you zest the lemons into a small saucepan and the trick to zesting is to only get the top layer of the skin and not the white pith. Quickly pipe lines along the tray. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Lip puckering lemon curd married with softly whipped cream all rolled together in a super airy and light sponge cake.
Sprinkle cake with 1/3 cup confectioners sugar, then cover with another sheet of wax paper and a baking sheet.

Grease the tin with a little oil and line the base with baking parchment. Repeat with the other bag, then bake for 10 mins. Starting at 1 short side, carefully roll cake and bottom layer of parchment together. Whip the cream with the icing sugar until it forms soft peaks and spread over the lemon curd. Sticky, sweet and full of zesty flavours, this pud is perfect for rounding off a big family dinner or your next Sunday roast, and best of all, you’ll already have most of the ingredients to make it in your store cupboard. Spread over the lemon curd. Will Christmas markets go ahead this year? If you want to go beyond a light dusting of powdered sugar to finish, you could also top this dessert off with a simple lemon glaze and toasted, sliced almonds. Don't overcook the sponge, and missing from this recipe is the necessary instruction to cut off any hard edges and to roll up the warm sponge in its paper to cool before filling. Ed & Den, Hi Ed and Den, thanks for commenting. Ten minutes to make the sponge and ten more to bake, add another 10 minutes for your lemon curd and job done. Pour yolk mixture over remaining whites, then sift flour and cornstarch on top and fold in gently but thoroughly.