Swedish·Dessert0.0(0)Swedish Easter Lemon and Berry RouladeA feather-light sponge cake rolled with a tart lemon curd cream and decorated with cloud-like whipped cream and raspberries.LactoseEggVegetarianGluten-freeCooksy25 + 7 minMedium8 servings8 ingr. Nutrient insightsProtein (egg, potato starch, lemon, butter, cream, raspberries) – Vital for muscle repair and overall body maintenance.Carbohydrates (egg, sugar, potato starch, baking powder, lemon, butter, cream, raspberries) – Provides energy to fuel daily activities.Fat (egg, potato starch, lemon, butter, cream, raspberries) – Provides energy and helps absorb fat-soluble vitamins.Show all (10)Unlock with membershipPreview 0 Save to cookbookMethod1Preheat oven to 250°C and line a standard baking sheet with parchment paper.2In a saucepan, whisk the juice and zest of the lemons with 50 ml sugar and 1 egg; heat gently while whisking until thickened, remove from heat, whisk in butter, and chill completely.3Beat remaining 2 eggs and 100 ml sugar until pale and very fluffy (about 5 minutes); sift together potato starch and baking powder, then fold gently into the batter.4Spread the batter evenly across the baking sheet and bake for just 5 to 7 minutes; immediately invert onto a sugared parchment sheet, peel off the top paper, and let cool under a damp towel.5Whip the cream to firm peaks and fold 1/3 into the cooled lemon curd; spread curd cream over sponge, roll up tightly from the long side, top with remaining whipped cream and raspberries.Rate this recipe0.0 / 5 · 0 ratingsWhat’s Cooking in the Comments?You’re responsible for the content of your comments. Please be respectful and keep this a welcoming place for every cook.SendNo comments yet.Similar recipesExplore more →View recipeCooksyTraditional Swedish Easter PashaDessert30 min(0)0View recipeCooksyWarm Strawberry Rhubarb Oat CrumbleDessert40 min(0)0View recipeCooksyQueen's Berry Oat CrumbleDessert40 min(0)0
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