Cake of the Week: Lemon Roulade

Cake of the Week

Lemon Roulade

Delia's Lemon Roulade is a recipe that proves simple ingredients can deliver amazing results.

While roulades can be intimidating—rolling up a sponge without cracking takes a bit of finesse—Delia’s method gently guides you through each stage, ensuring success even if it’s your first time. And don't worry if it does crack, it won't matter at all! Plus the recipe makes two roulades, which means it's perfect for dinner parties, family get togethers or any occasion when you need to serve a crowd.

The roulade starts with a feather-light sponge that’s baked, rolled while still warm, and then cooled completely. Once ready, it’s gently unrolled and spread generously with a layer of tangy lemon curd, followed by a creamy mixture of mascarpone and fromage frais. The zing of lemon cuts through the richness, leaving each bite bright, refreshing, and not overly sweet. Another reason this roulade is a winner: it can be prepared ahead of time. Once filled and decorated, simply cover loosely with foil and pop it in the fridge. Then, when it’s time to serve, just bring it out 30–60 minutes in advance.

See the step-by-step recipe for Lemon Roulade