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    Lemon Roulade Filled with Strawberries and Cream

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    Lemon Roulade Filled with Strawberries and Cream

    This may seem a long recipe, but it is very easy to make.

    Serves: 8


    • Filling
    • 100g good lemon curd
    • 200g double cream, softly whipped
    • 250g strawberries, sliced
    • 80g plain flour
    • 1 tablespoon cornflour
    • 1½ teaspoons baking powder
    • 4 eggs, separated
    • 1 lemon, finely grated, plus 1 tablespoon juice
    • 185g caster sugar
    • 1 teaspoon distilled orange flower water


    1. Preheat the oven 180°C/gas mark 4. Make a swiss-roll tray by taking a sheet of greaseproof paper, approximately 33cm x 25cm. Fold each side in by about 3cm and snip down one of the creases on each corner, so that you can fold the paper around to form a wall, which can then be held in place by a paperclip. Lightly oil and set on a baking tray.
    2. Sift the flour, cornflour and baking powder and set aside.
    3. Weigh out the sugar, then whisk the egg whites until stiff before gradually whisking in 4 tablespoons of the caster sugar.
    4. Whisk the egg yolks with the lemon zest and remaining sugar until they hold a trail, then beat in the lemon juice and orange flower water. Quickly fold in the egg whites with a metal spoon, followed by the flour. Pour into the paper tray and spread evenly. Bake for 15 minutes or until golden and springy.
    5. Sprinkle a large sheet of greaseproof paper with caster sugar and flip the hot swiss roll onto it. Remove the paperclips, gently pull out the sides before peeling off the paper casing. Trim the edges. Cover with greaseproof paper and gently roll up. Leave to cool.
    6. Once cold, unwind the roll and spread with lemon curd, followed by cream. Finally cover with sliced strawberries and re-roll.

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