Lemon roulade with fresh raspberries

Lemon roulade with raspberries
Average rating: 4 out of 5 star rating

The sweet raspberries work brilliantly with the sharp lemon in this traditional dessert recipe

  • Serves: 6-8

Ingredients

You can make this roulade using strawberries or blackberries if you prefer.

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  • 3 large eggs, separated175g (6oz) caster sugar50g (2oz) plain flour, sifted
  • 15g (½ oz) cornflour, sifted
  • Grated rind of 2 lemons

For the filling:

  • 100ml (3½ fl oz) whipping cream
  • 75ml (2½ fl oz) fromage frais
  • 150g (5½ oz) fresh raspberries

To decorate:

  • Fresh fruit (such as redcurrants)
  • Icing sugar, for dusting

Method

  1. Preheat the oven to 200ºC (400ºF, gas mark 6). 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.
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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/137515/Lemon-roulade-with-fresh-raspberries