Article: TODAY'S RECIPE: Lemon & caraway roulade.(Recipe)

THIS creamy but light dessert is perfect to make at the weekend.

The sponge can be made the day before and wrapped tightly in cling film, then rolled up the following day. If you are not using homemade lemon curd, add a little more lemon juice to shop-bought for an extra hit of tanginess.

Serves six.

Ingredients

FOR THE SPONGE 6 eggs 175g/6oz golden caster sugar 175g/6oz self-raising flour 1 heaped tsp caraway seeds Grated zest of 1 lemon (save the juice for the filling) 50g/2oz butter, melted FOR THE FILLING Juice 1 lemon 300g/10oz lemon curd 250g tub mascarpone Icing sugar, to serve

Method

1. Heat oven to 200c/fan 180c/gas 6. Line a 27cm x 40cm ...

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