New Recipe: Food column: A recipe for a delicious Easter lemon curd roulade

Have a go at this amazing dessert recipe from the founder of the award-winning Scottish Food Guide.

Thank goodness for sunshine and lighter days – we all deserve a break! Talking of which, whilst many of you are now creating fabulous brioches and advanced sugarcraft, some dishes are best left simple.

A whisked sponge is one such recipe. I recall when my children were at primary my son brought home a friend for tea so I baked a Swiss roll with jam and cream.

Our wee visitor’s eyes were like saucers as he said, if I come back tomorrow will it be ready? To which I replied, come back in 10 minutes! A fresh whisked sponge brings joy to the family and satisfaction to the cook in equal measures.

Don’t think for one moment I only bake roulades but for a quick fun fix, what better than chocolate log for Christmas, lemon curd for Easter and strawberries for Midsummer?

When making this sponge, I highly recommend the ultimate homemade lemon curd from Paul Newman at Errichel, available online.

Easter Lemon Curd Roulade

(Serves 8-10) 


  • 4 free range eggs
  • 100g soft brown sugar
  • 100g plain flour

For filling:

  • 300ml double cream
  • 3 tbsps Thyme at Errichel Lemon Curd

For decoration:

  • Any leftover filling
  • Lemon zest


  1. Pre-heat oven 180°C. Line a large Swiss roll tin with baking parchment.
  2. Whisk eggs and sugar in a bowl, until very thick pale and creamy.
  3. Sieve flour over the foamy mix and gently fold in using a spatula, taking care to retain as much air as possible.
  4. Pour into tin and bake for 12mins until well risen and set.
  5. Invert sponge onto a parchment lined chopping board. Peel off the underside paper and trim sponge edges with a sharp knife. To ease rolling, mark the edge you intend to roll from lightly with the knife.
  6. Place a third sheet of parchment on top of the cake and roll up (empty apart from the paper) into its finished shape. Set aside, allowing the cake to mould into a ‘roll.’
  7. Whip cream until sufficiently firm to hold its shape then fold in the lemon curd.
  8. When the cake is cold, unroll, removing the paper liners. Spread with filling and re-roll. Set on serving dish with join underneath.
  9. Decorate with a dusting of icing sugar, a little reserved lemon cream and lemon zest.

Wendy Barrie is the Scottish Scottish Thistle Award Regional Ambassador (2018/19) for Central, Tayside and Fife. She is also founder and director of award-winning and

More Easter recipes…

Aunt Kate’s Kitchen: Two cake recipes from the 1930s perfect to help you celebrate Easter this year

Try this former Bake Off star’s recipe for hot cross buns ahead of Easter Weekend

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