Lemon Roulade

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Line a 15x10 inch jelly roll pan with parchment paper and grease it lightly.

In a mixing bowl, beat the eggs and sugar together until pale and fluffy.

Sift together the flour, salt, and baking powder, then fold into the egg mixture.

Add the lemon juice and zest, mixing gently until combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 15-20 minutes or until the cake springs back when touched.

Remove from the oven and let cool for a few minutes before inverting onto a clean kitchen towel dusted with powdered sugar.

Peel off the parchment paper and roll the cake up in the towel, starting from the short end.

Let the rolled cake cool completely.

In another bowl, whip the heavy cream with powdered sugar until soft peaks form.

Unroll the cooled cake and spread a layer of lemon curd and whipped cream on top.

Roll the cake back up carefully and place seam-side down on a serving platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens