This lemon and elderflower roulade is light, fresh and easy to make. There are just three steps to follow and your roulade will be ready in under an hour.
This lemon and elderflower roulade is light, fresh and ready in under an hour.
Our lemon and elderflower roulade recipe is easy to make and in just three simple steps. We have used flaked almonds to add a subtle nutty flavour and an interesting texture but if you have allergies or don't like almonds you can omit them from the recipe. This roulade is just 200 calories per portion.
Ingredients
40g flaked almonds, plus extra for serving
3 eggs
100g caster sugar, plus 1tsp
2tsp elderflower cordial
60g plain flour
1/2tsp baking powder
Zest lemon
60g ground almonds
For the filling
100ml whipping cream
150g lemon curd yogurt
3tsp Elderflower cordial
To serve
1tsp icing sugar, for dusting
raspberries, optional
You will need
22x30cm (approx) baking tray lined with non-stick baking paper
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven to 180C/Gas 4. Line your baking tray with parchment paper then scatter over the flaked almonds. Whisk the eggs, sugar and cordial until thick and creamy. Fold in the flour, baking powder, lemon zest and ground almonds then pour into the tray.
Bake for 15-18mins until the sponge springs back when gently pressed. Sprinkle with 1tsp caster sugar then place a piece of baking paper on top and carefully flip over. We use a large chopping board to help this.
Remove the cooking baking paper then carefully roll up the sponge, from one of the short edges, while the cake is still warm. Leave to cool.
Meanwhile, make the filling. Whip the cream then fold in the lemon curd yogurt and elderflower cordial.
When the cake is cool, gently unroll it then generously spread over the cream mixture. Roll up, sprinkle with icing sugar, if using, and scatter over the remaining flaked almonds and serve with raspberries, if liked.
Top tips for making lemon and elderflower roulade:
For a neater presentation trim the ends of the roulade once filled. This is the perfect way for you to taste the bake before serving too
Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.
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