Lemon Roulade Recipe

Eggs: Provide structure and richness to the sponge cake.

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

Self-raising flour: Contains baking powder, which helps the cake rise.

Lemon zest: Adds a fresh, citrusy flavor to the cake.

Double cream: Whips up to a thick, luscious consistency for the filling.

Lemon curd: A sweet and tangy spread that enhances the lemon flavor in the filling.

When whisking the eggs and sugar, ensure the mixture reaches the ribbon stage. This means when you lift the whisk, the batter should fall back into the bowl in a ribbon-like trail that sits on the surface for a few seconds before disappearing. This ensures maximum air incorporation, resulting in a light and fluffy sponge.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This works well as a binder in baking.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used in the same quantity, though it may not dissolve as quickly as caster sugar.

• self-raising flour - Substitute with all-purpose flour and baking powder: Use 100 g of all-purpose flour mixed with 1 teaspoon of baking powder to achieve the same leavening effect.

• lemon (zest) - Substitute with lime zest: Lime zest provides a similar citrus flavor and aroma, though it will be slightly different in taste.

• double cream - Substitute with whipping cream: Whipping cream has a slightly lower fat content but can still be whipped to a similar consistency.

• lemon curd - Substitute with orange marmalade: Orange marmalade offers a different citrus flavor but can provide a similar texture and sweetness.

• To keep your lemon roulade fresh, store it in an airtight container. This prevents it from drying out and keeps it moist and delicious.

• If you plan to enjoy the roulade within a day or two, simply place the container in the refrigerator. The cool temperature will help maintain the cream filling and lemon curd's texture and flavor.

• For longer storage, consider freezing the roulade. First, wrap the roulade tightly in cling film to protect it from freezer burn. Then, place it in a freezer-safe container or a resealable freezer bag.

• When you're ready to indulge in your frozen lemon roulade, transfer it from the freezer to the refrigerator. Allow it to thaw slowly overnight. This gradual thawing process helps preserve the roulade's delicate texture.

• If you're in a hurry, you can also let the roulade thaw at room temperature for a few hours. However, be mindful not to leave it out for too long, as the cream filling can become too soft.

• Once thawed, dust the roulade with a fresh layer of icing sugar before serving to enhance its presentation and add a touch of sweetness.

• Remember, the roulade is best enjoyed within a month of freezing. Beyond that, the quality may start to decline, and the flavors may not be as vibrant.

• For an extra burst of freshness, consider adding a few fresh lemon zest shavings on top before serving. This will not only enhance the flavor but also give it a visually appealing finish.

• If you have any leftover slices, you can store them individually wrapped in cling film and then place them in an airtight container. This makes it easy to grab a slice whenever you crave a delightful lemon dessert.

• Enjoy your lemon roulade with a cup of tea or coffee for a perfect afternoon treat, or serve it as a stunning dessert at your next gathering.

• Preheat your oven to 150°C (130°C fan). Place the lemon roulade on a baking tray lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Warm it in the oven for about 10-15 minutes, or until heated through.

• For a quicker method, use a microwave. Place a slice of lemon roulade on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.

• If you prefer a steam method, set up a double boiler. Place the lemon roulade on a heatproof plate and cover it with a lid or foil. Steam for about 5-7 minutes, or until warmed through. This method helps maintain the cake's moisture and softness.

• For a more gourmet touch, reheat the lemon roulade in a skillet. Melt a small amount of butter in a non-stick skillet over low heat. Place the roulade slice in the skillet and cover with a lid. Heat gently for about 2-3 minutes on each side, ensuring it doesn't get too crispy.

• Oven: Preheat to the required temperature to bake the roulade.

• Baking tray: Line with parchment paper to bake the sponge cake.

• Parchment paper: Prevents the cake from sticking to the baking tray.

• Whisk: Used to whisk the eggs and sugar until thick and pale.

• Mixing bowl: To mix the eggs, sugar, flour, and lemon zest.

• Spatula: Fold in the flour and lemon zest gently.

• Cooling rack: Place the rolled-up cake to cool down.

• Electric mixer: Whip the double cream until it forms stiff peaks.

• Sieve: Dust the finished roulade with icing sugar.

• Knife: Trim the edges of the cake if necessary.

• Measuring jug: Measure the double cream accurately.

• Zester: Obtain the zest from the lemon.

• Spoon: Measure and fold in the lemon curd into the whipped cream.

• Tea towel: Use to help roll the cake without cracking.

Preheat the oven early: Start by preheating the oven to 200°C (180°C fan) before gathering your ingredients to save time.

Use an electric mixer: Whisk the eggs and sugar with an electric mixer to achieve the thick and pale consistency faster.

Prepare ingredients in advance: Measure out the flour, zest the lemon, and have the double cream and lemon curd ready before you start.

Cool the cake quickly: Place the rolled-up cake in the fridge to cool faster before adding the filling.

Use parchment paper: Line the baking tray with parchment paper for easy removal and less cleanup time.