Lemon & Caraway Roulade
This delightful lemon and caraway seed Swiss roll is a perfect treat for any occasion. The light and fluffy sponge is filled with a tangy lemon mascarpone mixture, giving it a refreshing burst of flavor in every bite. A dusting of icing sugar adds a touch of sweetness to this elegant dessert. Enjoy slices of this scrumptious Swiss roll with a cup of tea or coffee for a delightful treat.
— Constant Cookbook
Ingredients
- 6 eggs
- 175g golden caster sugar , plus extra
- 175g self-raising flour
- 1 heaped tsp caraway seed
- grated zest 1 lemon (save the juice for the filling)
- 50g butter , melted
- juice 1 lemon
- 300g lemon curd
- 250g mascarpone
- icing sugar , to serve
Instructions
- Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy – this can take about 5 mins. Fold in the flour, caraway seeds (if using) and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
- While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.
Cook Time
15M
Prep Time
PT30M
Nutrition
- Calories: 708 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 90 grams carbohydrates
- Sugar Content: 57 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.8 milligram of sodium
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