I’ve made this roulade twice in the last few weeks. On both occasions I was visiting friends and they cooked fabulous dinners. The good thing about this lemon meringue roulade is that it is nice and light so you really will have room for dessert! While easy to make, it is a little bit time consuming so make sure you have a few hours free to enjoy the baking. To speed things up a bit you could make the lemon curd in advance. It will also keep for about a week so if you have any leftover you shouldn’t have trouble using it up.
For the meringue:
275g caster sugar
5 egg whites
For the lemon curd:
Freshly squeezed lemon juice of 2 lemons
Zest of half a lemon
150 grams granulated sugar
1. Preheat the oven to 200°C.
2. Whisk the egg whites in a clean bowl until very stiff. (You should be able to turn the bowl upside down and the mixture should not fall out!)
3. Mix in the sugar a teaspoon at a time until it has all been added, whisking constantly.
4. Spread the mixture onto a lined baking tray.
5. Place the tray in to the oven for 10 minutes and then turn the heat down to 160°C. Cook for a further 15 minutes or until it is crisp to touch.
6. Leave it to cool.
7. To make the lemon curd, whisk the eggs together in a bowl and add the lemon juice and sugar.
8. Place the bowl over a saucepan of simmering water. Keep stirring the mixture until it becomes thick.
9. Remove the bowl from the heat and stir in the margarine and lemon zest, mixing until it is combined.
10. Leave it to cool, then cover the bowl with cling film and place it in the fridge until it is cold.
11. When the lemon curd is cold and you are ready to assemble the roulade, whip the cream in a bowl.
12. Generously spread the lemon curd on to the meringue. Spoon the cream on top and even it out.
13. Gently lift the edge of the meringue from the paper and carefully roll it up.
14 Dust the roulade with icing sugar and place it in the fridge.
I made these cupcakes last Saturday. I had planned on making plain vanilla cupcakes but luckily for my dad, he was in the kitchen as I took out the mixer and requested I make something with almonds. I just used 50g of ground almonds and 50g less of flour, I substituted the vanilla essence with almond essence and I added in the raspberry jam. As it was Valentines weekend I decorated the cupcakes with edible glitter and cute little hearts.
For the cupcakes:
225g caster sugar
175g self-raising flour
50g ground almonds
½ tsp baking powder
1 tsp almond extract
4 tbsp raspberry jam
For the icing:
250g icing sugar
1 tsp vanilla extract
1 tbsp raspberry jam
1. Preheat the oven to 180°C.
2. Place the bun cases into a bun tray.
3. Cream the margarine/butter and caster sugar together until pale and fluffy.
4. Beat the eggs and gradually add them to the mixture, add a teaspoon of flour with each addition to prevent it from curdling.
5. Sift the remaining flour into the bowl along with the baking powder, ground almonds, almond essence and milk.
6. Spoon the mixture into the bun cases.
7. Dip a teaspoon into the raspberry jam and mix it into each cupcake.
8. Place the cupcakes into the oven for 20 minutes or until they are golden in colour.
9. Once the cupcakes are ready place them on a wire rack to cool.
10. To make the icing place the margarine, icing sugar and vanilla extract into a bowl. Beat with an electric mixer until pale and fluffy. Stir in the raspberry jam.
11. Using a piping bag, pipe the icing onto the top of the cooled cupcakes.
12. Decorate to your own taste.
It was my best friend’s birthday last Friday. I decided to make her a chocolate biscuit cake, yet again! I normally use Cadbury’s chocolate when making this cake but as Galaxy is her favourite type of chocolate I used that instead. This is the kind of cake that you can adapt every time you make it to suit each person’s preference. Sometimes I use rich tea biscuits, other times I use digestives. Sometimes I put in marshmallows, or maltesers, or crunchies. And sometimes I use a caramel bar or orange chocolate or mint chocolate to change it up completely. Like I said, it is entirely up to you! The following recipe is the one I used last Friday.
400g galaxy chocolate
4tbsp golden syrup
1 packet of rich tea biscuits
Share bag of rolos
Share bag of munchies
2 bars of toffee crisp
100g maltesers teasers chocolate (to cover)
Share bag of m&m’s
1. Place the margarine and golden syrup in a bowl over a pot of simmering water.
2. Break the chocolate into squares and mix it into the margarine and golden syrup until melted.
3. Remove the bowl from the heat, break the biscuits (I usually hit the packet a few times with a rolling pin before opening it!) and add them to the chocolate.
4. Roughly chop the toffee crisp bars and throw them into the mix along with the munchies and rolos (and whatever else you decide to use).
5. Scoop the cake into a lined tin and place it in the fridge to cool for a few hours.
6. Remove the cake from the fridge, take it out of the tin and put it on a plate.
7. Melt the teasers bar in a bowl over simmering water and pour the melted chocolate over the top of the chocolate biscuit cake. Leave it drip down the sides of the cake as it helps the twix’s to stick.
8. Place the twix’s around the outside of the cake. Put some more melted chocolate on the sides of the cake or the back of each twix to help them stick if you need to.
9. Pour the share bag of m&m’s over the melted teasers bar and tie a ribbon around the cake.
10. Put the cake back into the fridge to cool.
These little biscuits are so light and fluffy. They literally melt in your mouth and leave you reaching for more!
100g plain flour
60g caster sugar
1tsp vanilla extract
Icing sugar to dust
1. Preheat the oven to 150°C.
2. Place the pecans in a food processor until they are ground. (a 10 second job in the nutribullet!)
3. Cream the margarine and caster sugar together and then stir in the vanilla extract.
4. Add the flour and ground pecans to the mixture and bring it together to form a dough.
5. Roll the dough into small balls, then flatten slightly and place on a lined baking tray.
6. Place the tray into the oven for approximately 40 minutes.
7. When the biscuits are cooked, place them on a wire rack and leave them to cool.
8. Dust the biscuits with icing sugar.