Lemon & caraway roulade

With it’s light, lemony taste, this is will become everyone’s summer favourite in no time

  • Prep:30 mins
    Cook:15 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 708
  • fat 36g
  • saturates 18g
  • carbs 90g
  • sugars 57g
  • fibre 1g
  • protein 12g
  • salt 0.8g


  • 6 eggs
  • 175g golden caster sugar, plus extra
  • 175g self-raising flour
  • 1 heaped tsp caraway seed
  • grated zest 1 lemon (save the juice for the filling)
  • 50g butter, melted
  • juice 1 lemon
  • 300g lemon curd
  • 250g mascarpone
  • icing sugar, to serve


Make ahead
The sponge can be made the day before and wrapped tightly in cling film, then rolled up the following day. If not using homemade lemon curd, add a little more lemon juice to shop-bought for an extra hit of tanginess.Make your own lemonade
Make instant lemonade by blitzing 3 chopped lemons with 100g caster sugar. Push through a sieve and serve with ice and sparkling water.


  1. Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy – this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.

  2. While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.

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