• 4 large free-range eggs, whites only
  • 220 g golden caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • Zest of half lemon
  • Icing sugar, for dusting
  • 200 g lemon curd
  • 200 g strawberries, hulled and chopped, plus a few extra, sliced, to decorate
  • 100 g fresh raspberries, plus a few extra to decorate
  • 100 g fresh blueberries, plus a few extra to decorate


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Line a 30cm x 20cm tin with baking parchment.

  2. 2

    In a large bowl, whisk the egg whites to medium peaks, about 3-4 minutes. Gradually whisk in the sugar, then fold in the cornflour, vinegar and lemon zest.

  3. 3

    Pour into the prepared tin. Bake for 15 minutes, until there’s a crust on top. Take out of the oven and leave to cool in the tin for 5 minutes.

  4. 4

    Dust a large piece of baking parchment with icing sugar. Gently flip the tin to turn the roulade out onto the parchment; peel the paper from the base.

  5. 5

    When completely cool, spread with the lemon curd and scatter over the berries. Roll up the roulade from the long side and transfer to a plate. Decorate with the extra berries and a dusting of icing sugar. Slice to serve.

Nutritional Details

Each serving provides
  • Energy 1026kj 245kcal 12%
  • Fat 4.3g 6%
  • Saturates 1.2g 6%
  • Sugars 39.4g 44%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 766kj/183kcal

Each serving provides

45.6g carbohydrate 1.8g fibre 4.9g protein

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