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blueberry and lemon roulade

Blueberry and Lemon Roulade

Karon Grieve
Super easy but seriously impressive roulade that makes the perfect spring/summer dessert or tea time treat
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course baking
Cuisine British
Servings 10 slices
Calories 258 kcal

Equipment

  • 33 x 23cm (13 x 9") swiss roll baking tin

Ingredients
 

  • 4 eggs large
  • 100 g caster sugar
  • 100 g flour self-raising flour
  • 1 tsp vanilla extract

Filling

  • 4 tbsp blueberry jam
  • 2 tbsp lemon curd
  • 2 tbsp mascarpone

Frosting

  • 150 g icing sugar
  • 2 tbsp mascarpone
  • 1 tbsp butter unsalted
  • 1 tsp lemon zest grated

lemon drizzle and topping

  • 4 tbsp blueberries
  • 2 tbsp almonds flaked
  • 2 tbsp limoncello
  • 2 tbsp sugar
Metric - US Customary

Instructions
 

  • preheat oven to 180C and line the baking tin with baking parchment
  • Whisk the eggs and sugar for 5 minutes till tripled in volume then stir in the flour and vanilla extract and pour cake batter into prepared swiss roll tin and bake for 10 minutes till golden
  • Peel off baking paper and flip the sponge on to another sheet of baking paper, score short edge and roll up in the paper till the roulade cools completely
  • unroll the roulade and remove baking paper. Spread with the blueberry jam.
  • mix mascarpone with lemon curd and spread carefully on top of the blueberry jam and roll the cake and place on serving platter

Frosting

  • Beat together all ingredients and spread this over the entire roulade leaving the ends uncovered

Decorating

  • Toast the flaked almonds in a dry pan for about 1 minute till golden and scatter on top of the roulade along with blueberries and lemon zest
  • make the limoncello syrup by mixing the limoncello with sugar and heating till sugar dissolves and forms a syrup. Cool and drizzle over the entire cake

Video

Notes

Use cream cheese instead of mascarpone if you don't have any.
Just use lemon juice instead of limoncello to make the syrup.

Nutrition

Calories: 258kcalCarbohydrates: 46gProtein: 4gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 72mgSodium: 45mgPotassium: 63mgFiber: 1gSugar: 35gVitamin A: 185IUVitamin C: 2mgCalcium: 29mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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