Blueberry and Lemon Roulade

Cooking Time
42

Portions
8

Ingredients

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• g Country Range Salted Butter
• g Country Range Plain Creme Mix
• ml Water
• ml Vegetable Oil Lemon juice and Zest from 2 lemons
• g Country Range UHT Whipping Cream
• g Blueberry Jam
• g Punnet Blueberries Lemon Zest from 1 lemon
• g Icing Sugar

• 1

  Step 1

  Pre heat the oven to 170c
• 2

  Step 2

  Line a baking tray with parchment and butter
• 3

  Step 3

  Prepare the plain sponge mix as per pack instructions
• 4

  Step 4

  Spread the cake batter evenly in the baking tray and cook in the oven, sprinkle with lemon zest and juice, then allow to cool
• 5

  Step 5

  Spread the sponge first with jam then the whipped cream
• 6

  Step 6

  Carefully roll up the sponge ad then garnish the top with more whipped cream, fresh blueberries, Leon zest and icing sugar

Ingredients

• 25 g Country Range Salted Butter
• 500 g Country Range Plain Creme Mix
• 200 ml Water
• 60 ml Vegetable Oil Lemon juice and Zest from 2 lemons
• 100 g Country Range UHT Whipping Cream
• 100 g Blueberry Jam
• 1 g Punnet Blueberries Lemon Zest from 1 lemon
• 10 g Icing Sugar