Lemon and elderflower roulade recipe

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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.

lemon and elderflower roulade
(Image credit: Future PLC)
  • healthy
Serves10
SkillMedium
Preparation Time10 mins plus cooling
Cooking Time18 mins
Total Time28 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories200 Kcal10%
Fat13 g19%
Saturated Fat4 g20%
Carbohydrates16 g6%
Jessica Ransom's avatar
By
published
in Recipes

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

to

Method

  1. 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.
  2. 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.
  3. 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

  • Elderflower is in season from May to June, use our guide to make your own elderflower cordial 

  • We used The Collective Dairy Sicilian Lemon Curd Yoghurt but you could use 50g lemon curd and 100g Greek yogurt if you prefer

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Jessica Ransom
Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who 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.