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Raspberry and Lemon Roalade Cake
This raspberry and lemon roulade is super quick and easy to make, full of flavour and looks good enough for any celebration.
Ingredients
- 100 g caster sugar
- 4 eggs
- 100 g self-raising flour
- 1 tsp lemon zest
Frosting and filling
- 300 g cream cheese
- 4 tbsp icing sugar
- 1 tsp lemon zest
- 4 tbsp raspberry jam
Decorating
- 1 tbsp pistachios optional
- 1 tsp lemon zest
- 100 g raspberries
Instructions
- Preheat oven to 180C and line a 30 x 23cm (13 x 9") baking tray with parchment
- Using a stand mixer or hand mixer beat together the eggs, sugar and flour till it tripples in size (takes about 5 minutes) then carefully fold in the lemon zest.
- Pour batter on to baking tray and bake for 10 minutes till golden and a cocktail stick inserted in centre comes out clean
- Flip the sponge on to a clean piece of parchment and remove the old paper, score the short end 1cm from edge and using the new paper roll it up and let cool then unroll the roulade
Frosting
- Beat together the cream cheese, icing sugar and lemon zest
- Spread enough to cover the whole cake base and then top this with a layer of raspberry jam
Assembling
- Roll up the roulade with the seam edge on the base and cover with the remaining frosting
- Add the raspberries, more lemon zest and any extras you fancy like pistachios and daisies (see notes in blog post)
Video
Notes
Lemon Zest - Use either unwaxed lemons or use normal lemons and give them a good scrub with a nail brush in hot soapy water then rinse well and pat dry before grating off the zest.
Don't use frozen raspberries as they tend to deforst rather squishy and shapeless; use fresh raspberries.
Alternatives ; Use mascarpone instead of cream cheese.
Nutrition
Calories: 311kcalCarbohydrates: 36gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 120mgSodium: 153mgPotassium: 130mgFiber: 1gSugar: 23gVitamin A: 631IUVitamin C: 5mgCalcium: 58mgIron: 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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