Flour, Cake and Pastry

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 ...