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Mint, Caraway & Lemon Roulade

This is an impressive-looking, delicious and light roulade that contains only half the fat compared to one made with butter and full-fat cream cheese filling. This roulade is best eaten on the day it is made.

SERVES 8

6 eggs

175g (6oz) golden caster sugar

175g (6oz) self-raising flour

grated zest of 1 unwaxed lemon

1 tsp caraway seeds, lightly crushed

55g (2oz) low-fat heart-healthy spread, melted

icing sugar, for sprinkling

1 fresh mint sprig, to decorate

For the filling

200g (7oz) low-fat, cream cheese

juice of ½ lemon

275g (10oz) lemon curd

6 fresh lemon-mint or mint leaves

1 Preheat the oven to 200°C/400°F/Gas mark 6.

2 Line a 27 x 40cm (11¼ x 16in) Swiss roll tin with non-stick baking parchment.

3 Using a free-standing electric mixer, whisk the eggs and caster sugar together until the mixture is very light and fluffy and almost doubled in volume. This will take about 5 minutes, so be patient with it!

4 Now, using either a spatula or a large metal spoon, fold in the flour, grated lemon zest, crushed caraway seeds, and melted low-fat spread. Do not overmix.

5 Pour the mixture into the prepared tin and bake, checking it after 12 minutes. You don’t want too much colour on the sponge, so keep a close eye on it for a maximum of 16 minutes until it is light and springy to the touch. As soon as you can see that the sponge is cooked in the middle but not browning around the edges, remove from the oven and turn the sponge out onto a sheet of non-stick greaseproof paper sprinkled with a little icing sugar.

6 Allow to cool in the tin for 5 minutes, then turn out onto a sheet of non-stick baking parchment sprinkled with some icing sugar, and using the baking parchment, carefully roll up into a Swiss roll. Allow to cool.

7 To make the filling, mix the cheese, lemon juice and lemon curd together in a bowl.

8 Now, very finely slice the lemon-mint or mint leaves and mix these into the lemon curd mixture.

9 Only when the sponge has completely cooled, carefully unroll and spread the inside of the sponge with the lemon and mint cream. Now, re-roll the cake using the baking parchment to help keep it all together. Place on a serving dish, dust with a little icing sugar and top with the mint sprig.

TIP

Use a pestle and mortar to crush the caraway seeds.