This article was written for Annabel & Grace, which is now part of Rest Less.
I made this for Sunday lunch at the weekend and am pleased to say it was a hit with everyone. Grace said it was “As light as a feather, plump with whipped cream and sweetened with fragrant sweet strawberries.”
Is your mouth watering? Then try my recipe:
Scrumptious Summer Roulade
Ingredients
For the roulade:
5 large eggs, separated
5oz/140g castor sugar
Grated rind of 2 lemons
Juice of 1 lemon
2oz/56g sieved ground almonds
Sieved icing sugar for dusting finished roulade
For the filling:
1lb strawberries/raspberries
(or any soft fruit or just spread with lemon curd or lemon and elderflower curd, (particularly
delish)
2oz/56g castor sugar
1/2 pt/285ml double cream
How to prepare
Line a baking tray about 30 x 35cm with baking parchment.
Whisk egg yolks with sugar until mixture is pale and very thick. Whisk in the lemon juice and grated rind, and the sieved ground almonds. In a bowl whisk the whites until they are very stiff, then, using a large metal spoon, fold the whites in quickly and thoroughly into the lemon mixture.
Pour into lined tin and smooth even.
Bake in a moderate oven, 350F/180C/160C fan/gas mark 4, till firm to touch, about 25 mins.
Remove from oven, cover with damp tea towel and leave for several hours. (I left mine overnight).
To fill, fold fruit and sugar (or not, if you’re trying to be good) into the whipped cream. Put a fresh sheet of baking parchment onto a work surface and sieve a little icing sugar into it. Tip the roulade face down into the paper and carefully peel the paper off the back. Spoon the cream over the roulade as evenly as possible, and roll it up away from you, slipping it from the paper into a serving plate….and pray!
Dust again with icing sugar before serving.