Real Recipes From Real Home Cooks ®
Lemon Roulade
"This is very light, fresh and lemony, with a lovely squidgy centre. If you have only one baking tin of the right size, you can make and bake one base at a time, by mixing half the base ingredients at a time. Don't make it as one big batch and bake them one after the other, as the raising agent will be lost as the mixture stands...."
INGREDIENTS
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grated zest 2 lemons (reserve the juice for the lemon curd)
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4 oz (110 g) butter, softened
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8 oz (225 g) golden caster sugar
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4 large eggs
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8 oz (225 g) self-raising flour, sifted
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a little icing sugar, sifted, for dusting
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grated zest 2 lemons
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juice 4 lemons
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4 large eggs
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6 oz (175 g) golden caster sugar
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4 oz (110 g) butter, softened
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2 x 250 g tubs mascarpone, well chilled
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2 x 200 g tubs fromage frais, well chilled
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1½ level tablespoons golden caster sugar
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zest and juice 2 lemons
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2 oz (50 g) icing sugar, sifted
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