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