• 1 tsp vegetable oil, for greasing
  • 4 medium free-range eggs, whites only
  • 0.5 tsp freshly squeezed lemon juice
  • 225 g white caster sugar
  • 1 tsp cream of tartar
  • 1 tsp white wine vinegar
  • 1 tbsp icing sugar, for dusting
  • 6 tbsp lemon curd, plus a little extra to decorate
  • 300 ml fresh double cream, whipped
  • 150 g fresh raspberries, washed, plus extra to decorate
  • 2 tsp fresh mint leaves, washed to decorate


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Lightly oil a 25cm x 35cm Swiss roll tin and line with baking parchment so it stands just above the tin.

  2. 2

    Using a hand-held electric whisk, whisk the egg whites with the lemon juice until soft peaks form, then whisk in half of the sugar until you have stiff peaks. Using a metal spoon, fold in the remaining sugar, a little at a time, until combined, and then fold in the cream of tartar and vinegar. Spread the meringue mixture evenly in the prepared tin.

  3. 3

    Bake for 15-20 minutes. Remove from the oven and let cool in the tin. Turn out onto a piece of baking parchment that’s dusted with a little icing sugar. Gently ease away the lining parchment from the base of the roulade.

  4. 4

    Spread the lemon curd over the roulade, top with the whipped cream, leaving a 1cm border. Sprinkle with the raspberries.

  5. 5

    With the shorter end facing you, roll up the roulade (don’t worry if it cracks!). Transfer to a serving dish, seam-side down. Drizzle the roulade with a little extra lemon curd and decorate with the extra raspberries and the mint leaves. Dust with icing sugar to serve.


    Please note: the most up-to-date allergy information is always on the product packaging.

Nutritional Details

Each serving provides
  • Energy 1474kj 352kcal 18%
  • Fat 22.1g 32%
  • Saturates 12.8g 64%
  • Sugars 32.9g 37%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1260kj/301kcal

Each serving provides

35.1g carbohydrate 1.4g fibre 2.5g protein

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