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Featherlight lemon almond roulade with berries

Ingredients 7
Servings 8


  • 6
    extra-large eggs
  • 200
    castor sugar
  • 2
    small lemons, grated peel and juice
  • 60
    ground almonds
  • 30
  • 350
    double thick cream
  • 500
    blueberries (see tips), or fresh ripe strawberries, halved


Whisk eggs until frothy, add sugar, heated in the oven for 6 minutes, all at once and whisk until very thick and pale, about 10 minutes (mixture must leave a ribbon trail when beaters are lifted). Fold in lemon peel and juice, ground almonds and semolina very gently with a metal spoon. Tip into a buttered, parchment-lined Swiss roll baking pan, smooth top and bake at 160 ºC for about 25 minutes, or until golden and firm to the touch. Cover with a clean, damp tea towel and leave to cool. When cold, turn out onto a piece of clingwrap. Spread cream over roulade and scatter blueberries evenly over cream. Using clingwrap as an aid, bring long edges of roulade together and hold them together by wrapping the plastic over itself. Place roulade, seam side down, on a baking sheet and chill until ready to serve. Place on a long, narrow platter, trim ends and dust with icing sugar. Serve sliced.

Read more on: bake  |  eggs

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