Baking, Desserts, recipes, Uncategorized

lemon roulade – delicious and creamy

lemon roulade

Lemon Roulade

Serves 6 (or 1 ½ menopausal women)

Ingredients

5 free range eggs

150g caster sugar

1 un-waxed lemon

55g ground almonds

55g self-raising flour

300ml double cream

2 large table spoons of lemon curd (see Twyford Cookers website for recipe)

Icing sugar to finish

 

Method

  • Line a large roasting tin with Bake-O-Glide.
  • Separate the eggs.
  • Grate the rind from the lemon and squeeze the juice
  • Whisk the egg whites until stiff.
  • Whisk the egg yolks and sugar until light and fluffy and then whisk in the grated lemon rind and juice.
  • Fold in the Almonds and flour into the mixture and then fold in the egg whites.
  • Pour into the tin, evenly spread and place in the baking oven on the lowest set of runners (3, 4 and 5 oven Agas) and bake for about 20 minutes.
  • 2 oven Aga: hang on the lowest set of runners and slide the Cold Plain Shelf on the second set of runners above for about 15 minutes, until risen and golden.
  • Take the cake from the oven and turn it out onto a clean tea towel. Carefully peel off the bake-o-glide and gently roll the roulade in the tea towel and leave to cool completely.
  • When the roulade has cooled whip up the cream. Unroll the roulade carefully and spread over the lemon curd then add a layer of whipped cream. Re-roll and chill for an hour before serving.
  • Decorate as you wish and dust with icing sugar.

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