|8 ounces||Caster sugar|
|Grated rind and juice of 1 lemon|
|4 ounces||Fine semolina|
|1 ounce||Ground almonds|
|10||Floz whipped cream|
Line the roulade tin with bakewell paper. Pre heat the oven to 350F. Cream the yolks and the sugar. Add the lemon juice. Stir in the grated lemon rind, semolina and almonds.
Whisk the whites and fold into the mousse mixture. Turn into the prepared tin. Bake for 10-12 minutes until golden brown. Cover with a damp cloth.
Spread with the whipped cream. Roll up.
Dust with icing sugar. Decorate with piped cream and serve.
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