• (0)
• 
• 

The sweet rasbperries work brilliantly with the sharp lemon in this traditional recipe.

3 large eggs, separated
175g/6oz caster sugar
50g/2oz plain flour, sifted
15g/1/2oz cornflour, sifted
Grated rind of 2 lemons

For the filling:
100ml/31/2fl oz whipping cream
75ml/21/2fl oz fromage frais
150g/51/2oz fresh raspberries

To decorate:
Fresh fruit (such as redcurrants)
Icing sugar, for dusting

1. Preheat the oven to Gas 6/200ºC/ 400ºF. Whisk the egg yolks and caster sugar in a bowl until well combined. Fold in the plain flour, cornflour and lemon rind. Whisk the egg whites until stiff and fold into the lemon mixture.
2. Pour the mixture into a baking tray, which has been lined with silicon paper, and smooth over the surface. Cook for 7-10 mins or until golden.
3. Remove the tray from the oven and turn out the roulade on to some greaseproof paper, which has been dusted with icing sugar. Cover with a clean cloth and leave to cool.
4. In a bowl, whip the cream until thick and fold in the fromage frais. Then, with a palette knife, spread evenly on to the roulade. Arrange the raspberries on top, trim the edges neatly and carefully roll up the roulade, using greaseproof paper to help.
5. Decorate the roulade with fresh fruit and dust with icing sugar.

Sound good? Have a look at some of our other roulade recipes:
Chocolate roulade
Cherry meringue roulade
Tropical fruit roulade

• Comment (0)
• Send to a friend
• Print Page