Lemon and Lime Roulade Recipe

Roulades are deceptively easy to make and look very impressive. This roulade combines the fresh zest of lemons and limes for a very light and refreshing dessert.

Ingredients: (Serves 4)

For the Roulade –

• 25 g/1 tablespoon butter, plus extra for greasing
• 4 eggs
• 115 g/heaped ½ cup golden superfine (caster) sugar
• Zest of 2 lemons
• Zest of 2 limes
• 115 g/scant 1 cup all purpose (plain) flour

For the Filling –

• 200 ml/scant 1 cup whipping cream
• Zest of 1 lemon
• Zest of 1 lime
• 6 tablespoons lemon curd

To Decorate –

• Confectioner’s (icing) sugar, for dusting
• Fresh, edible flowers, to serve

Method:

Heat the oven to 180°C/350°F/Gas 4. Butter a 40 x 30 cm/16 x 12 inch swiss roll tin and line the base and sides with non-stick baking parchment. Dust lightly with flour and chill.

Melt the butter, then set aside to cool. Place the eggs and sugar in a large mixing bowl and whisk until the mixture forms a thick trail (5 minutes), then briefly whisk in the lemon and lime zest. Sieve the flour into the mixture and gently fold in with a metal spoon. Pour in the cooled, melted butter and gently fold in until well mixed.

Scrape the mixture into the prepared tin and spread with a palette knife until it forms an even layer approximately 1 cm/½ inch thick. Bake in the oven for 6-8 minutes until just cooked.

Invert the roulade onto a fresh piece of non-stick baking parchment placed on a clean, damp tea towel and lightly dusted with golden superfine sugar. Carefully roll up the roulade and set aside whilst you prepare the filling.

Whip the cream and fold in the lemon and lime zest. Unroll the roulade and discard the baking parchment. Spread the lemon curd and then the cream over the roulade, and re-roll tightly.

To serve, heavily dust the top with sieved confectioner’s sugar and decorate with fresh edible flowers.

Note: Alternatively, fill the roulade with fresh summer berries and lightly whipped fresh cream. It can be made up to a day in advance and filled just prior to serving.