Mary Berry Lemon Roulade Recipe

This light spongy Mary Berry Lemon Roulade is made with fresh lemons, double cream, and ready in 55 minutes. You will love the moment you spread the tart lemon curd over the soft baked sponge before rolling it into a tight swirl. I find this dessert perfect for a weekend afternoon tea.

Why This Classic Works

I used to struggle with sponge cakes cracking when rolling them up. This method taught me to roll the cake while it is still warm and pliable.

The combination of tart lemon curd and rich whipped cream balances the sweetness perfectly. Letting the sponge cool rolled up guarantees a beautiful shape every time.

Mary Berry Lemon Roulade Ingredients

• • 4 large eggs
  • 100g caster sugar
  • 100g self-raising flour
  • Zest of 1 large lemon

For the Filling:

• 150ml double cream
• 4 tbsp lemon curd
• 1 tbsp icing sugar (for dusting)

How To Make Mary Berry Lemon Roulade

1. Prep the tin: Preheat your oven to 180°C (160°C fan) and line a 33x23cm Swiss roll tin with baking parchment.
2. Whisk the eggs: In a large bowl, whisk the eggs and caster sugar until pale, thick, and leaving a visible trail.
3. Fold the flour: Gently sift the self-raising flour over the egg mixture, add the lemon zest, and fold carefully using a metal spoon.
4. Bake the sponge: Pour the batter into the prepared tin, level the surface, and bake for 10 to 12 minutes until springy.
5. Roll the sponge: Turn the warm cake out onto a piece of parchment dusted with caster sugar, score one short edge, and roll tightly.
6. Fill the roulade: Once completely cool, unroll carefully, spread with lemon curd, top with whipped double cream, and re-roll.

Recipe Tips

• Use a metal spoon: Folding the flour with a metal spoon cuts through the mixture without knocking out the trapped air.
• Roll while warm: Rolling the sponge straight from the oven prevents deep cracks from forming later.
• Score the edge: Making a shallow cut along the starting short edge helps create a tight center swirl.

What To Serve With Lemon Roulade

This zesty dessert pairs beautifully with a pot of hot Earl Grey tea or a dark roast coffee. You can also serve it with fresh raspberries on the side for an extra burst of tartness. A dollop of extra whipped cream never hurts if you want a richer plate.

How To Store

Keep the rolled cake in an airtight container in the fridge for up to two days. The sponge will soften slightly as it sits with the cream. I do not recommend freezing this once assembled because the cream will split upon defrosting.

FAQs

• Can I use store-bought lemon curd? Yes, a high-quality jarred lemon curd works perfectly and saves prep time.
• Why did my sponge crack when unrolling? The cake might have baked slightly too long or cooled in a dry environment. A few cracks are normal and can be hidden with icing sugar.
• Can I make this ahead of time? You can bake and roll the sponge a day ahead, keeping it wrapped in parchment until ready to fill.
• What if I do not have self-raising flour? You can use plain flour mixed with one teaspoon of baking powder as a direct substitute.

Nutrition

• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 85mg
• Total Carbohydrate: 35g
• Protein: 5g

Try More Recipes:

• Mary Berry Lemon Cake Recipe
• Mary Berry Lemon Tray Bake Recipe
• Mary Berry Lemon Cheesecake Recipe