There is something about the combination of lemon and raspberry which just sings of summer to me. This little beauty is a light yet almost chewy sponge, lifted by a tangy lemon cream filling and punctuated with the sweet zing of fresh raspberries. Once it’s made and filled, I would suggest leaving it in the fridge for a few hours to firm up before slicing into it with a hot knife.
Lemon & Raspberry Roulade
A knob of melted butter for brushing
180g caster sugar, plus some for dusting
100g plain flour
1 tsp baking powder
6 eggs, separated
1 lemon, zested and juiced (you need 2 tbsp juice)
284ml pot whipping cream
1 jar good quality lemon curd
Icing sugar for dusting
Heat the oven to 180C/fan 160C/gas 4. Line a 34 x 24cm Swiss roll tin or baking tray with baking parchment. Let the parchment come about 1 cm over the sides of the tin. Brush with butter and dust with caster sugar.
Sift the flour and baking powder together. Beat the egg yolks, lemon zest and juice and sugar together with electric beaters until very light and thick. Sift in the flour and fold in. Whisk the egg whites until firm and then fold into the cake mix without squashing out too much air. Spoon into the tin, level the top and bake for 15-20 minutes until golden brown and a skewer comes out clean. Cool for 10 minutes and then turn out onto another piece of baking parchment dusted with caster sugar. While the cake is still warm, roll it up with the paper so it looks like a Swiss roll. Cool.
Unroll the roulade as much as you can – it can be tricky to unroll the very last bit. Whip the cream until thick and fold it together with the lemon curd. Spread this over the roulade without getting too close to the edges, it will squash out as it rolls. Dot all over with raspberries. Roll up and dust with icing sugar.
To slice, run a sharp carving knife under boiling water a few times, wipe dry and slice slowly for nice clean slices.