Lemon Roulade

Contributor: Hilary Clayton

This recipe for a lemon roulade was given to me by a dear friend who is now no longer with us.   I think of her every time I make it.   It can either be as a dessert or cake with coffee.  It is not too rich after a big main course, and as no flour is involved is ideal as a gluten free dessert.

Ingredients

4 eggs

4 oz (110g) Caster Sugar

Rind and Juice of a Lemon

2 oz (55g) Ground Almonds

10 fl oz Double Cream

2 Tablespoons of Lemon Curd

Whisk 4 egg yolks and 4 oz Caster Sugar till thick and creamy.  Add the rind and juice of a lemon and 2 oz Ground Almonds. Then whisk 4 egg whites in a separate bowl till stiff and then fold into the lemony mixture. Pour in this mixture into a lined swiss roll tin and bake at 170 degrees Centigrade (fan) till golden, usually about 20-25 minutes.   Leave to cool in tin with a cloth over.   Turn out onto sugared paper. Fill with 10 fl.oz whipped Double Cream and mix in 2 tablespoons of Lemon Curd. Then roll up and put on a plate.    Raspberries are very nice to serve with this dish is you are using it as a dessert.

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