Lemon Curd Roulade

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.

Lemon and White Chocolate Souffle

For Liz's birthday meal, I of course had to come up with a tasty dessert. We have a surplus of lemon curd in the fridge following Liz's exploits last week - I wanted to create a dessert that could use this in a refined and spectacular way. Whenever the word souffle is mentioned on TV, magazines or cookbooks, it is met with trepidation. However, after my unorthdox aubergine souffle last week, I thought a more conventional chocolate version must be relatively simple.