Lemon and Lime Roulade

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READY IN: 50mins
SERVES: 6
YIELD: 1 Roulade
UNITS: US

INGREDIENTS

Nutrition
  • For the sponge
  • 4
    ounces self raising flour (ideally from Laxey flour mill)
  • 3
    eggs (Gellings are always good)
  • 50
    g of isle of man creamery butter, soft
  • For the filling
  • 1
    (284 ml) carton of isle of man creameries double cream
  • 4
    table spoons of a good quality lemon curd
  • Extra
  • 1
    damp cloth
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DIRECTIONS

  • Set your oven to 200C/gas mark 6.
  • Take a thin shallow baking tray approx 24in x 34in, 1.5in deep and lightly grease and line this with a baking sheet.
  • Grate the zest from the lime and the lemons.
  • Combine the zest, butter, flour, eggs and caster sugar in a bowl and whisk together to a smooth mixture.
  • Add the mixture to the tin and smooth over to make an even surface.
  • Bake in the middle of the oven for 10 minutes or until the sponge is a light and golden brown.
  • Remove from the oven and leave to cool for a few minutes.
  • Now the next stage can be a little tricky but don’t let that put you off!
  • Get another piece of baking sheet that is bigger than the sponge.
  • Lay it flat on a table and sprinkle over the icing sugar.
  • Then carefully turn out the sponge on to the sheet, peeling off the original baking sheet piece.
  • Tip: Cover with the damp cloth for 5-10 minutes (this will make it easier to roll later!).
  • Remove the damp cloth and roll up the sponge in the paper and leave this until the sponge has completely cooled.
  • Whilst the sponge is cooling whisk your cream until thick and then fold in the lemon curd.
  • Unwrap the sponge and add the filling, then re roll again without the baking sheet.
  • Dust the with more icing sugar and garnish with some of the lemon and lime zest.
  • Delicious and tangy with the smoothness of the cream. mmmmm.
  • Give it a go!
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