Lemon roulade is a light as a feather sponge cake rolled with lemon curd and fresh, whipped cream. It’s a very quick recipe to put together, particularly if you have some lemon curd on hand, or use a good quality store bought curd.
Using an electric mixer it’ll take about ten minutes to make the sponge, and another ten minutes to make your lemon curd.
The recipe is simplicity itself, and the wow factor is in the eating. Lip puckering lemon curd married with softly whipped cream all rolled together in a super airy and light sponge cake. What’s not to like about this incredible lemon roulade.
easy lemon curd
Jen has the most wonderful lemon tree that produces lemons all year round, and lemon curd is something we often make. It’s great on toast, tarts, pancakes or straight out of the jar!
To make this lemon curd, first you zest the lemons into a small saucepan and the trick to zesting is to only get the top layer of the skin and not the white pith. Roll and squash your lemons on the bench to help release more juice.
Measure 125ml juice into the pan. Now pop your sugar in along with a pinch of salt and 2 teaspoons of cornflour (cornstarch). Next add 3 whole eggs, whisk and put onto medium -high heat and continue whisking (about 5 minutes).
When the colour of the egg mix starts to change colour and little bubbles appear on the surface remove pan from the heat. Add all of the butter at once and whisk until butter is melted.
At this point you pour the curd into a jar and refrigerate. The curd will thicken up and set once it’s cold (about 2 hours). Curd will keep for a week, refrigerated.
Sponge cake can have a reputation for being temperamental, but this little sponge could not be easier to make. Armed with a few pointers you’ll have success each and every time.
- eggs need to be at room temperature or place eggs in a bowl of warm water for a few minutes if using straight from the fridge. The reason is when the eggs are warm they are more viscous, and beat to a greater volume than fridge cold eggs.
- have your oven preheated
Rolling the roulade
This is easy but can be a little challenging if you’ve never made a roulade before.
The trick is to:
- layer two sheets of overlapping baking paper over the cake rack
- lift the sponge from the baking tray and place sponge onto baking paper
- peel baking paper off
- dust with caster sugar and then gently turn the sponge over so the lemons will be on the outside of the roulade when rolled
- spread curd on sponge leaving a 2 1/2cm (1 inch border)
- spread cream over curd, again leaving a border
- lift the baking paper together and begin to fold over the sponge, then grab more paper and complete the roll
- it is handy to have an extra pair of hands to hold a large spatula or cooks knife at the back of the sponge to stop it moving as you roll
- once you have the sponge and filling rolled twist the ends of the baking paper and lift onto your serving plate
- to serve unravel paper and gently pull the paper from the underneath of the roulade
- dust with icing sugar and serve
Watch How To Make It
scroll to the bottom for the recipe ⬇️
check out some more winning cake recipes
click on the link for the recipe…..Italian Lemon, Almond and White Chocolate Cake – Gluten Free
click on the link for the recipe…..Vanilla Sponge Cake with Strawberries and Cream
click on the link for the recipe…..Chocolate Almond Cake
click on the link for the recipe…..Sicilian Apple Cake
click on the link for the recipe…..Caramel Apple Poke Cake
click on the link for the recipe…..Edna’s Lemon Curd Cake
What’s your go-to sponge recipe? We would love to hear from you in the comments below.Print
Lemon roulade is as light as a feather and filled with lip puckering lemon curd, and fresh cream. It’s sure to become a winning recipe for your repertoire.
- 125 ml fresh lemon juice
- 1 tablespoon lemon zest
- 3 large whole eggs, lightly whisked
- 2 level teaspoons cornflour (cornstarch)
- 100 grams (4 ounces) butter, chopped into small cubes
- 200 grams (7.5 ounces) caster sugar
glace lemon – optional
- 1/2 cup caster sugar
- 1 cup water
- squeeze of lemon juice
- medium lemon, sliced very thinly but so that flesh is intact
- 6 large eggs separated
- 60g (2 ounces) plain (all purpose) flour
- 1/2 cup (100 grams) caster sugar
- 250ml (9 fl oz) cream, whipped till soft peak stage
- add juice, zest, sugar, eggs and cornstarch (cornflour) to a small heavy based pot
- whisk over medium heat till sugar dissolves – approx 2-3 minutes
- whisk until small bubbles appear on surface (do not boil) and immediately remove from heat and whisk in butter till melted
- to test curd is ready, dip a spoon into the curd and run your finger across the back. If it leaves a clear path, the curd is ready, if not continue to cook for another minute or so and retest
- spoon into a bowl, cover with clingfilm and refrigerate until set ( approx 4 hours)
- glace lemon – optional
- heat sugar, lemon juice and water in a frypan over medium heat
- put lemon slices in and simmer for 5 minutes
- lift lemon slices out and place on a cake rack to cool
- preheat oven to 345 F (175 C on bake, not fan, with shelf in the middle
- line a 13 inch x 9 inch (34cm x 24cm) swiss roll pan with baking paper and spread lemon slices (if using) onto baking paper – see photo above
- beat egg yolks, flour and sugar till pale (about 3 minutes on high) – see notes for ribbon stage
- beat egg whites till stiff peaks form
- spoon a large spoonful of the egg whites into the yolk and sugar mix and mix it through till combined (this is to slacken the mixture so you can easily fold the remaining whites through)
- gently fold remaining whites into the egg yolk mixture till combined
- spoon into pan and smooth the top
- place on middle shelf and set timer for 8 minutes (depending on oven, sponge may take another minute or 2 but keep a close eye on it)
- sponge is ready when its is a light golden colour and skewer inserted in centre comes out clean
- place tin on cake rack till cool
- place a clean tea towel on bench and place 2 pieces of baking paper on towel slightly overlapping to make the paper deep enough to roll finished sponge
- lift cooled sponge over the tea towel and baking paper and gently peel back baking paper
- dust with caster sugar and turn sponge over so the lemon slices will be on the outside when rolled
- spread lemon curd over sponge leaving a 1 inch (2.5cm) border
- spread cream over lemon curd
- pick up the edge of tea towel and baking paper and roll sponge away from you till you have a large sausage shape
- gently twist baking paper ends and roll tea towel over
- refrigerate till ready to serve
- unwrap roulade from paper and lift onto serving plate
trim both ends of the roulade so the cream
- gently pull paper from base of plate
- dust with icing sugar
- serve and enjoy
- curd will make more than you need to fill the roulade
- can be made a day before serving
- Category: cakes
- Method: baking
- Cuisine: Australian
Keywords: lemon roulade, lemon desserts, lemon, cakes, lemon cakes, sponge cake, lemon sponge