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| Lemon Roulade |
This recipe is a flourless Lemon Roll taken from the previously showcased cookbook accompanying the Great British Bake Off series; ''How to Bake''. This light lemon sponge is best eaten within 24 hours to avoid the cream seeping into the sponge and creating a soggy bottom.
The key to this recipe is to ensure the cake is served chilled as this allows the curd and cream to solidify and act as a cement.
