Lemon Curd Roulade Recipe

Eggs: Provide structure and richness to the sponge.

Caster sugar: A fine sugar that dissolves quickly, ensuring a smooth texture.

Self-raising flour: Contains a leavening agent to help the sponge rise.

Warm water: Helps to incorporate the flour smoothly into the batter.

Whipped double cream: Adds a rich and creamy texture to the filling.

Lemon curd: Provides a tangy and sweet flavor to the roulade.

Icing sugar: Used for dusting the sponge, adding a touch of sweetness and decoration.

When whisking the eggs and caster sugar, ensure you achieve a thick and pale consistency. This step is crucial for incorporating air into the mixture, which will help the sponge rise and become light and fluffy. Use a hand mixer or stand mixer on high speed for about 5-7 minutes to reach the desired texture.

• 4 large eggs - Substitute with 4 flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes to thicken. This works well as a binding agent in baking.

• 100 g caster sugar - Substitute with 100 g granulated sugar: Granulated sugar can be used in place of caster sugar, though it may result in a slightly coarser texture.

• 100 g sifted self-raising flour - Substitute with 100 g all-purpose flour + 1 teaspoon baking powder: This combination will mimic the leavening effect of self-raising flour.

• 1 tablespoon warm water - Substitute with 1 tablespoon milk: Milk can add a bit more richness to the batter compared to water.

• 200 ml whipped double cream - Substitute with 200 ml whipped coconut cream: Coconut cream is a dairy-free alternative that whips up similarly to double cream.

• 200 g lemon curd - Substitute with 200 g lime curd: Lime curd offers a similar texture and tartness but with a different citrus flavor.

• icing sugar - Substitute with powdered sugar: Powdered sugar is essentially the same as icing sugar and can be used interchangeably for dusting.

• To keep your lemon curd roulade fresh and delightful, first ensure it is completely cooled before storing.
• Wrap the roulade tightly in cling film or plastic wrap to prevent it from drying out.
• Place the wrapped roulade in an airtight container to maintain its moisture and flavor.
• Store the roulade in the refrigerator if you plan to enjoy it within 2-3 days. This will keep the whipped cream and lemon curd fresh and delicious.
• For longer storage, consider freezing the roulade. Wrap it in a layer of cling film followed by a layer of aluminum foil to protect it from freezer burn.
• Label the roulade with the date before placing it in the freezer. It can be stored for up to 1 month.
• When ready to serve, thaw the roulade in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Before serving, dust the roulade with a fresh layer of icing sugar to enhance its presentation and taste.

• Preheat your oven to 150°C (300°F). Place the lemon curd roulade on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• If you prefer using a microwave, slice the roulade into individual portions. Place a slice on a microwave-safe plate and cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.

• For a quick stovetop method, you can use a non-stick skillet. Place the roulade slice in the skillet over low heat. Cover with a lid and heat for about 2-3 minutes on each side, ensuring it warms evenly without drying out.

• If you have a steam oven, this can be an excellent method to keep the roulade moist. Set the steam oven to 100°C (212°F) and steam the roulade for about 5-7 minutes.

• For those with an air fryer, preheat it to 150°C (300°F). Place the roulade slice in the basket and heat for about 3-5 minutes. This method can give a slightly crisp exterior while keeping the inside soft and warm.

• Oven: Used to bake the sponge cake at the specified temperature until it is golden and springy to the touch.

• Baking tray: Holds the sponge mixture while it bakes in the oven.

• Parchment paper: Lines the baking tray to prevent the sponge from sticking and to make it easier to roll.

• Mixing bowl: Used to whisk the eggs and caster sugar until thick and pale.

• Whisk: Helps to incorporate air into the eggs and sugar mixture, making it light and fluffy.

• Sifter: Ensures the self-raising flour is free of lumps and evenly distributed in the batter.

• Spatula: Gently folds the sifted flour and warm water into the egg mixture without deflating it.

• Cooling rack: Allows the sponge to cool evenly after baking.

• Knife: Helps to spread the whipped cream and lemon curd evenly over the sponge.

• Icing sugar shaker: Dusts the parchment paper and the finished roulade with icing sugar for a decorative touch.

• Measuring jug: Measures the warm water accurately.

• Measuring spoons: Ensures precise measurement of ingredients like warm water.

• Rolling pin: Assists in rolling the sponge with parchment paper to create the roulade shape.

• Serving plate: Presents the finished lemon curd roulade attractively for serving.

Prepare ingredients in advance: Measure and sift the self-raising flour, and have the eggs and caster sugar ready before starting.

Use a stand mixer: Whisk the eggs and caster sugar with a stand mixer to save time and achieve a thick, pale mixture faster.

Preheat the oven early: Ensure the oven is at the right temperature by preheating it while you prepare the sponge mixture.

Cool the sponge quickly: Place the rolled-up sponge in the fridge to speed up the cooling process.

Ready-made lemon curd: Use store-bought lemon curd to save time on making it from scratch.