Raspberry And Lemon Roulade

This raspberry and lemon roulade is the perfect summer cake. Super quick and easy to make, full of fabulous flavour and it looks fancy enough for a party too.

Why you’ll love this recipe

• This simple rolled raspberry and lemon cake just sings of summer
• Quick and easy – like all my bakes
• My raspberry and lemon roulade looks pretty special and will be perfect for a celebration

It’s summer so I just have to make the most of gorgeous fresh raspberries for this super easy cake recipe. Lemon really brings out the flavour of raspberries so it makes the perfect pairing, creating a cake that has sweetness but a bit of zinginess too.

I love making these simple roulade cakes, here are my blueberry and lemon roulade and raspberry and white chocolate roulade recipes.

Ingredients for raspberry and lemon roulade

This is a roulade, which means it is a fatless sponge cake – no butter involved. It’s a light and airy sponge and very thin so it rolls well.

For the sponge – there are only 3 basic ingredients for your sponge and that’s the self raising flour, eggs and sugar. I’m adding another ingredient, lemon zest for flavour.

Filling – as this is a raspberry roulade we have to have some raspberry jam as the filling. Make your own homemade raspberry jam with my super easy recipe. The frosting is also used as part of the filling.

Frosting – You’ll need cream cheese, icing sugar and more lemon zest.

Decorating – Raspberries all the way plus lemon zest and a big dollop of sunshine if you can manage it.

How to make raspberry and lemon roulade

This is a really quick bake, it’s all about air and lightness for this sponge. Beat together the eggs, flour and sugar for about 5 minutes till really light and fluffy and about three times the size it started off as in your bowl.

Now fold in the lemon zest as this adds the all important kick of flavour to the sponge base. You justb want to gently fold this into the batter so as not to knock out the air that you have beaten into the mix to get a really light sponge.

You want to use a baking tray about 33 x 23cm (13 x 9″) to make this roulade and line the tin with baking paper before spreading out your batter.

Bake for only 10 minutes till it is golden in colour and a cocktail stick (toothpick) inserted comes out clean.

How to roll a roulade

Now the trick with a roulade is to roll it up before it cools. Lay a fresh sheet of baking paper on your work surface and then flip the baking tin with your newly baked spong onto the fresh paper and carefully peel off the paper that is already on the base.

Using a knife make an indent (don’t cut all the way through the sponge) right along one of the short edges about 1cm from the edge. This will help you to roll the roulade.

Now using the sheet of baking parchment that is underneith your sponge start to roll up the cake from the short endge you just made that cut into.

Roll the cake and paper together and make sure that it ends up sitting with the end on the base. Now leave it to cool then unroll and remove the paper.

Frosting

I know it sounds daft to make the frosting first, but you are going to use some of it as the filling for your raspberry and lemon roalade so make it now.

Simply beat together cream cheese, icing sugar and lemon zest.

Roulade filling

Spread the sponge base with a layer of this frosting and then top all over with raspberry jam.

Roll up the roulade just as you did before but without the paper of course. Don’t panic if it cracks, remember, you are going to cover it with frosting so nobody is going to see it anyway.

Decorating the cake

Now the fun part, slather on your frosting and then go to town decorating your raspberry and lemon roulade with lots of raspberries and yet more lemon zest.

I’ve placed the raspberries down the centre of the roulade in a double row and then I’ve added some flaked pistachios for extra crunch, flavour and a dash of gorgeous green colour and some daisies from the garden.

Note; Daisies are perfectly edible but do pick them from your own garden where you know there has been no weed killer or other nasty chemicals around and no dog pee either!

How many will this serve?

My raspberry and lemon roulade cake will serve 8 people with a decent siced slice each.

Storage

You can keep your cake in a cake tin or under a cake dome for up to 3 days. The roulade sponge can be baked then wrapped in clingfilm and silver foil before fillinge etc and frozen for up to 4 months.

Hints and tips

Don’t have any cream cheese for the frosting? Then use mascarpone cheese instead.

Don’t be tempted to use frozen raspberries as they tend to defrost in a squishy way, you really need fresh raspberries for this recipe.

When using lemons for zest either buy unwaxed lemons or do what I always do which is simply give normal lemons a really good scrub in soapy water with a nail brush to remove the protective wax coating then rinse well and pat dry. Now you can grate off the zest.

Looking for more gorgeous summery cakes to bake and share? Then check these out before you go;

Blueberry and lemon roulade

Strawberry and walnut cake

Raspberry and white chocolate roulade

Eton Mess strawberry sponge cake

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.