Lemon roulade

Yield: 1 servings

Measure Ingredient
6 Eggs
8 ounces Caster sugar
Grated rind and juice of 1 lemon
4 ounces Fine semolina
1 ounce Ground almonds
10 Floz whipped cream
Icing sugar
Whipped cream
Strawberries
Strawberry leaves

FILLING

DECORATION

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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Carlton Food Network

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