Summer islagkageRoulades are beautifully light and airy cakes, and make great dinner party desserts. Topped with just a dusting of powdered sugar and some white chocolate-dipped raspberries, this fresh and fruity cake is simply elegant and tastes delicious.
SERVES 6-8
- 150ml milk
- 40g self-raising flour, sifted
- 5 eggs, separated
- 150g caster sugar
- Grated zest of 2 lemons
- Icing sugar, for dusting
- 400ml double cream
- 4 tbsp store-bought custard
- 400g raspberries
- 50g white chocolate, to decorate
2. Heat the milk and flour together in a saucepan over a low heat and whisk to a smooth paste.
3. In a mixing bowl, whisk the egg yolks and sugar together until thick, creamy and voluminous. Beat in the flour mixture and the grated lemon zest.
4. In a separate mixing bowl, whisk the egg whites to stiff peaks. Adding a third at a time, fold the egg whites into the cake batter. Pour the mixture onto the prepared tray and spread out evenly to about 1cm thickness. Take care to handle the mixture gently so you do not knock all the air out of it. Bake in the preheated oven for eight to 12 minutes, until the sponge springs back to the touch and is golden brown.
5. Lay a sheet of baking paper, larger than the size of the pan, on yur work surface. Dust with icing sugar. Remove the roulade from the oven and carefully turn it out onto the dusted paper. Remove the lining paper, then roll the sponge up using the dusted parchment, so that the paper is inside the roll. Leave to cool.
6. When you are ready to serve the roulade, whip the cream to stiff peaks. Carefully unroll the roulade. Using a spatula, spread a layer of whipped cream, followed by a layer of custard, onto the sponge. Sprinkle most of the raspberries evenly on top, reserving about ten for decoration. Roll up the roulade, place it on a serving plate and dust with a little extra icing sugar.
7. Melted the white chocolate and pour into a small bowl, then dip the reserved raspberries in to half-coat them. Drizzle a little of the melted white chocolate along the top of the roulade to help the fruit stick, then arrange the raspberries along the top. Serve straight away.
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