When life gives you lemons, make lemon roulade...

Roulade and Gateau sponges have one of the quickest cooking and cooling times in terms of sponge cakes.
Roulade is made by rolling a thin sponge cake spread with your chosen filling into a log shape. Usually served in slices, the result is a spiral of cake layered with filling. Variations can include jam, whipped cream fillings, sometimes mixed with chopped fresh or dried fruit; the sponge itself can also be flavoured with ingredients such as chocolate or berries.
This weeks recipe is a lemon roulade with a lemon cream filling, topped with lemon cream. A perfect summery alternative to a heavy lemon cake.

Ingredients (for the sponge):
6 medium free-range eggs
6oz caster sugar
6oz self raising flour
2 lemon zests (keep the juice for flavouring the cream later)

Method:
Heat your oven to 190 degrees celsius. Line a swiss roll tin (ideally 23x33cm) with baking parchment.
Place the eggs and sugar into a large mixing bowl and whisk until light, fluffy and thickened. The mix should reach ribbon stage, which is when you can draw the number 8 with the mix and it does not sink. Sift in the flour, add the lemon zest and gently fold in until fully combined. The flour often hides at the bottom, so make sure you take your spoon right the way down to ensure all your ingredients are combined.
Pour the mixture into your tin and smooth the surface.
Bake for 10-12 minutes, or until just firm to the touch.
Place a piece of baking parchment that is slightly bigger than the Swiss roll tin on a work surface and dust with caster sugar. Carefully flip the hot sponge onto the baking parchment and peel off the parchment from the bottom of the sponge. Set aside to cool.

Now for your filling!

Ingredients:
300ml double cream
2 lemons, juiced

Method:
Simply whisk the double cream until it thickens and is able to hold its own shape. Soft peaks should form when you remove your whisk. Fold in the lemon juice.

To assemble your roulade, spread the lemon cream over the sponge. Make sure to keep some cream spare for the decoration. Take one of the shorter sides, then using the parchment paper underneath to start it off, roll up the sponge tightly, making sure the filling stays inside. Roll the sponge off the parchment onto a serving board or plate.
To decorate, simply pipe cream shells or swirls on top in whatever pattern you like!



And voila! Summery desserts in the fogginess of November.

Take a whack at it and let me know how you get on!

Happy Baking!
Charley.


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