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Lemon roll

Recipe from: 2/15/2001 12:00:00 AM
Ingredients 11
Servings 10


  • 150
    cake flour
  • 15
  • 7
    baking powder
  • 4
    extra-large eggs, separated
  • 220
    castor sugar
  • 1
    lemon, finely grated rind
  • 15
    lemon juice
  • 250
    cream, chilled and stiffly whipped
  • 125
    good-quality lemon curd


Preheat the oven to 180 ºC and lightly butter a 33 x 25 cm baking sheet or spray with non-stick spray. Line with wax paper (see hint) and spray with non-stick spray. Sift together the flour, cornflour and baking powder, and set aside. Beat the egg whites until soft peaks form and gradually beat in 60 ml (4 T) castor sugar. Beat until the mixture is thick and glossy. Beat the egg yolks, lemon rind and remaining castor sugar until light and thick. Beat in the lemon juice and fold in the egg white mixture using a metal spoon. Finally fold in the flour. Turn the filling into the prepared tin, spreading evenly. Bake for 15 minutes until golden. Sprinkle a large sheet of wax paper (or a damp tea towel) with extra castor sugar and carefully turn the hot Swiss roll out onto it. Remove the paper clips (see hint) and carefully remove the paper. Roll up the cake, using the wax paper or tea towel to guide you, and leave to cool. Fold the stiffly whipped cream into the lemon curd. Unroll the cake carefully and spread with the filling. Roll up carefully using the wax paper or a tea towel to help you. Makes 10-12 slices.

Read more on: bake  |  fruit

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