Now, I’ve baked my fair share of cakes. Flourless chocolate tortes, berry-studded galettes, even a tragically sunken soufflé or two. But the first time I made Nigella Lawson’s Lemon Roulade, it was like being let in on a beautiful little secret.
Picture this: a feather-light sponge that’s so tender it practically sighs when you touch it, swirled around a lemony cloud of whipped cream. There’s no flour in this beauty. just eggs, sugar, lemon zest and the kind of culinary magic only Nigella could summon.
Her roulade isn’t about fussy perfection. In fact, the cracks and creases are part of its charm. It’s rustic, a little rebellious and impossibly elegant. like a ballerina with scuffed shoes and wild hair.
Nigella Lemon Roulade Recipe
Ingredients Needed
I’ll admit, one of the things that drew me to this roulade was its simplicity. Just a few ingredients, nothing too fancy, yet the end result feels extravagant.
Here’s what you’ll need:
- 6 large eggs, separated
- 150g caster sugar (about ¾ cup), plus a little extra for sprinkling
- Zest of 1 unwaxed lemon (though I often sneak in a bit more)
- Juice of ½ a lemon
- 300ml double cream (about 1¼ cups)
- 1-2 tablespoons icing sugar, for sweetening the cream
- A little icing sugar, for dusting
Optional but glorious: a handful of raspberries scattered over the cream before rolling adds a juicy burst.
I remember the first time I grated the lemon zest for this. my whole kitchen filled with that sharp, sunny smell. I closed my eyes and thought of picnics and linen tablecloths. It’s that kind of recipe.
Equipment Needed
You really don’t need a professional bakery setup. My first roulade came together in my tiny galley kitchen with tools I’d owned since my student days.
Here’s what you’ll need:
- A Swiss roll tin or shallow baking tray, about 33cm x 23cm (13 x 9 inches)
- Electric mixer (a handheld one is fine; I used a battered hand mixer that wheezes slightly on the highest speed)
- Mixing bowls
- Baking parchment
- Clean tea towel (preferably cotton, not terry)
- Spatula
- Sieve for icing sugar
That tea towel part? It’s like a secret handshake among roulade bakers. I’ll never forget the first time I flipped the sponge onto the towel and peeled off the parchment. There was a moment of silence. It felt like I’d just pulled a rabbit out of a hat.
Instructions To Make Nigella Lawson’s Lemon Roulade
Let me walk you through this step by step, just like I’d do if we were in my kitchen together, elbows deep in sugar and citrus.
1. Preheat & Prep
- Heat your oven to 180°C (350°F) or 160°C fan.
- Line your Swiss roll tin with baking parchment.
2. Whip The Egg Yolks
- In a bowl, whisk the egg yolks with half the sugar and the lemon zest, until thick, pale and almost mousse-like.
- Add the lemon juice and whisk briefly. Set aside.
3. Whip The Egg Whites
- In a clean bowl, whisk the egg whites until soft peaks form.
- Gradually add the remaining sugar and keep whisking until glossy.
This part always reminds me of Saturday mornings when my mum would let me lick the beaters. Except now I’m the one wielding the mixer and licking the beaters (no shame).
4. Combine Gently
- Gently fold a big dollop of the egg white mixture into the yolks to loosen it.
- Then carefully fold in the rest, trying not to knock out the air.
This part feels like coaxing a shy cat out of hiding-be gentle, be patient and don’t rush.
5. Bake
- Pour into the tin, smooth the top and bake for 20 minutes or until golden and springy.
6. Cool & Roll
- While it’s still warm, turn it out onto a sugared tea towel and peel off the parchment.
- Roll it up gently (with the towel inside!) and let it cool.
This pre-roll trick helps it ’remember’ the shape. It’s a roulade memory muscle, basically.
7. Fill & Roll Again
- Whip the cream with icing sugar until soft peaks form.
- Unroll the sponge, spread with cream (and berries if you’re feeling decadent), then roll it up again. this time without the towel, obviously.
It will crack. It should crack. It’s part of the charm. Dust with icing sugar and behold your masterpiece.
What I Learnt
Making this roulade taught me to let go of perfection. I used to be the kind of baker who fretted over even layers and pristine slices. But the first time my roulade cracked-a big jagged canyon right through the top-I panicked. Until I saw it on the plate.
It looked… beautiful. Like driftwood. Like sun-bleached linen. Imperfect in a way that made it feel more human, more homemade.
I also learned that lemon and cream is one of life’s most soothing combinations. There’s a lightness to it-an airy, whipped hopefulness. that’s hard to explain until you taste it.
FAQs
Can I Make Nigella’s Lemon Roulade Ahead Of Time?
Definitely! You can prepare the roulade the day before and refrigerate it, just make sure to keep it covered. The beauty of this dessert is that it actually holds up really well overnight. Just add the dusting of icing sugar right before serving!
What Can I Use Instead Of Lemon If I’m Not A Fan Of Citrus?
No worries! You can totally swap the lemon for something like orange zest or even berries. I’ve tried it with raspberries, and it adds a lovely fresh twist. Just make sure to adjust the sweetness to your taste!
My Roulade Cracked When Rolling – What Went Wrong?
It happens! The trick is to roll it while it’s still warm but not hot. Let it cool a bit so it firms up, and then when you roll, do it gently. I also find that using a clean kitchen towel can help prevent the cracking. If it does crack, no big deal – just cover it with a nice dusting of icing sugar and no one will notice!
