Lemon and rasberry roulade

Lemon and raspberry roulade

Category: Dessert | Serves: 6-8

Prep time: 25 minutes, plus cooling | Cooking time: 8-10 minutes


3 eggs

115g (4oz) caster sugar

Finely grated zest of 1 lemon

115g (4oz) plain flour, sifted

115g (4oz) natural Greek-style yoghurt

115g (4oz) virtually fat-free natural fromage frais

2 tablespoons luxury lemon curd

175g (6oz) fresh raspberries

Sifted icing sugar, for dusting
  1. Preheat oven to 200ºC/fan 180ºC/gas mark 6. Grease and line a 33x23cm (13x9in) Swiss roll tin. Put eggs and caster sugar in a heatproof bowl over a pan of simmering water; using a hand-held electric whisk, whisk for about 5 minutes or until pale, thick and creamy. Remove from heat; whisk for 1-2 minutes or until cool.
  2. Lightly fold lemon zest, flour and 1 tbsp hot water into egg mixture using a metal spoon. Pour mixture evenly into tin. Bake for 8-10 minutes or until risen and golden brown.
  3. Invert cake onto a sheet of non-stick baking paper, quickly trim off edges with a sharp knife and roll cake up loosely with paper inside. Place seam-side down on a wire rack to cool.
  4. Mix yoghurt, fromage frais and lemon curd. Carefully unroll cake; spread mixture over cake. Scatter over raspberries; roll up sponge cake. Dust with icing sugar.

Nutritional information

Lemon Raspberry Roulade