Mary Berry Lemon Roulade Recipe

This Mary Berry Lemon Roulade is a zesty and light dessert, which features a feather-light fatless sponge and a tangy lemon cream filling. It’s a refreshing finish to a heavy meal, ready in about 1 hour.

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Mary Berry Lemon Roulade Ingredients

For the Sponge

• 4 large eggs, at room temperature
• 100g (4oz) caster sugar (plus extra for dusting)
• 100g (4oz) self-raising flour

For the Filling

• 300ml (½ pint) double cream (heavy cream)
• 4–5 tbsp good quality lemon curd (homemade is best)
• Icing sugar, for dusting

How To Make Mary Berry Lemon Roulade

1. Prepare the oven and tin: Preheat the oven to 220°C (200°C Fan/Gas 7). Grease a 33x23cm (13x9in) Swiss roll tin lightly and line the base and sides with non-stick baking parchment.
2. Whisk eggs and sugar: Place the eggs and caster sugar in a large bowl. Using an electric hand whisk or stand mixer, whisk on high speed for about 5–7 minutes. The mixture should become pale, thick, and voluminous. It needs to reach the “ribbon stage”—when you lift the whisk, the trail of batter should sit on the surface for a few seconds before sinking.
3. Fold in the flour: Sift the self-raising flour over the egg mixture. Using a large metal spoon, gently fold the flour in. Cut down through the center, scrape along the bottom, and fold over the top. Do this gently to preserve the air bubbles, but ensure no pockets of dry flour remain.
4. Bake the sponge: Pour the mixture into the lined tin and gently tilt the tin to spread the batter into the corners. Bake for 10–12 minutes until the sponge is golden brown, well-risen, and springs back when pressed lightly with a finger.
5. Prepare for rolling: While the sponge bakes, lay a piece of baking parchment slightly larger than the tin on a work surface. Sprinkle it generously with caster sugar.
6. Roll while hot: As soon as the sponge comes out of the oven, turn it upside down onto the sugared paper. Carefully peel off the lining paper from the bottom of the sponge. Make a shallow score mark about 2cm in from one short edge (do not cut through). Starting at the scored end, tightly roll up the sponge with the sugared paper inside.
7. Cool: Place the rolled sponge (seam side down) on a wire rack and leave it to cool completely. This sets the “memory” of the spiral shape.
8. Fill and finish: Whip the double cream until it holds soft peaks. Gently fold in the lemon curd to create a marbled lemon cream (or spread the curd on the sponge first, then the cream, for distinct layers). Unroll the cooled sponge, spread the filling to the edges (leaving a small border), and re-roll tightly. Dust with icing sugar before serving.

Recipe Tips

• Rolling timing: Speed is key. You must roll the sponge the moment it hits the paper. If you let it cool flat for even a few minutes, it will stiffen and crack when you try to roll it later.
• Lemon Curd: For the best flavor, use a high-quality jarred curd or make your own. The tartness of the curd cuts through the richness of the cream.
• The “Ribbon Stage”: If you don’t whisk the eggs enough, the sponge will be rubbery and flat. It must be very thick and mousse-like before adding the flour.
• Metal Spoon: Mary always advises using a metal spoon for folding, not a wooden spoon or spatula. The thin edge cuts through the foam cleanly without knocking out the air.

What To Serve With Mary Berry Lemon Roulade

This light dessert is perfect for spring or summer.

• Fresh Raspberries: The red berries look beautiful against the yellow lemon filling.
• Mint Tea: A refreshing beverage pairing.
• Gin and Tonic: Serves well at a garden party.
• Extra Cream: If you are feeling indulgent.

How To Store Mary Berry Lemon Roulade

• Refrigerate: Once filled with fresh cream, the roulade must be kept in the fridge. It is best eaten within 2 days.
• Freeze (Unfilled): You can freeze the rolled sponge (in the paper, unfilled) for up to 1 month. Thaw at room temperature before unrolling and filling.
• Freeze (Filled): Not recommended, as the texture of the sponge changes.

Mary Berry Lemon Roulade Nutrition Facts

• Calories: 310kcal
• Protein: 5g
• Carbohydrates: 28g
• Fat: 20g
• Saturates: 12g
• Sugar: 18g
• Salt: 0.2g

Nutrition information is estimated per slice (based on 8 slices).

FAQs

Try More Recipes:

• Mary Berry Lemon Buttercream Recipe
• Mary Berry Lemon Bundt Cake Recipe
• Mary Berry Lemon Tart (Tarte au Citron) Recipe