Lemon Roulade Filled With Strawberries And Cream

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  • 80g flour
  • 1 tablespoon cornflour
  • 1 1/2 teaspoons baking powder
  • 4 eggs, separated
  • 185g caster sugar
  • 1 lemon, zest and 1 tablespoon juice
  • 1 tablespoon fresh orange juice
  • 1/2 cup lemon curd
  • 200ml cream, softly whipped
  • 1 punnet strawberries, hulled and sliced



Preheat oven to 180 C Line a swiss roll tin, approximately 33cm x 25cm. Sift flour, cornflour and baking powder and set aside. Whisk egg whites until soft peaks form and then gradually add 4 tablespoons of sugar and continue to beat until glossy. In a separate bowl beat the egg yolks with the remaining sugar, lemon zest, juice and orange juice. Fold into the egg whites followed by the flour. Pour into the prepared tin and spread evenly. Bake for 15 minutes or until golden and cooked through. Remove the roll from the tin while still hot and place on a piece of baking paper sprinkled with caster sugar. Roll up and leave to cool. When cool unwind the roll and spread with lemon curd, whipped cream and strawberries and re roll.


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