Photo of Lemon roulade by WW

Lemon roulade

Total Time
35 min
25 min
10 min
If you're entertaining over Easter, why not give our renovated roulade a try - it's much easier to make than you might imagine, though do follow the method exactly!


Calorie controlled cooking spray

5 spray(s)

Plain White Flour

80 g


1 pinch

Egg, whole, raw

3 large, raw

Caster Sugar

80 g, For the filling:

0% fat natural Greek yogurt

200 g

Low Fat Soft Cheese

100 g


1 teaspoon(s), zest, finely grated

Icing Sugar

4 teaspoon(s), heaped

Lemon Curd

4 tablespoon(s), level


3 slice(s), to decorate


  1. Preheat oven to Gas Mark 7/220°C/fan oven 200°C. Mist an 18cm x 28cm (7 inch x 11 inch) Swiss roll tin with calorie-controlled cooking spray and line with non-stick baking parchment or greaseproof paper. Mist the paper with calorie-controlled cooking spray.
  2. Sift the flour and salt into a bowl. Set aside.
  3. In a large mixing bowl, use a hand-held electric mixer to whisk the eggs and sugar together until very light and pale in colour - this will take about 5 minutes on full power. To check that the mixture is thick enough, when the beaters are lifted from the mixture, they should leave a trail for a few seconds.
  4. Sprinkle the flour into the whisked mixture and fold in very gently using a large metal spoon. Pour into the prepared tin and spread out to the corners.
  5. Bake for 7-9 minutes, until firm yet springy to the touch. After about 1 minute, turn the cake out onto a large sheet of baking parchment or greaseproof paper, so that the lining paper is on the top, then carefully peel away the lining paper. Cover the cake with a clean damp tea towel and leave until cold. (This keeps it moist and pliable).
  6. Mix together the yogurt, soft cheese and lemon zest with 2 tsp icing sugar. Spread the lemon curd over the sponge, then top with the yogurt mixture. Roll up from one long end. Lift onto a serving plate, sprinkle with the remaining icing sugar and serve, decorated with lemon slices.