Lemon Roulade | Recipes

Lemon Roulade

(18) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:not recommended

This delicious dessert is triple lemony goodness. It takes a sweet lemon and vanilla cake, rolls it up with a mouth-watering lemon filling, and tops it off with an irresistible lemon glaze.



1 can 300 mL Eagle Brand® Regular Sweetened Condensed Milk
½ cup 125 mL lemon juice
4 eggs, beaten
1 tbsp 15 mL lemon zest


4 eggs, separated
¼ cup 50 mL lemon juice
⅔ cup 150 mL granulated sugar
1 tsp 5 mL vanilla extract
1 tsp 5 mL lemon zest
¾ cup 175 mL Robin Hood® Best for Cake & Pastry Flour, sifted
¾ tsp 4 mL baking powder


1 cup 250 mL icing sugar
2 tbsp 30 mL lemon juice

Raspberry Sauce

1 pkg 600 g frozen raspberries
¼ cup 50 mL granulated sugar


  1. Filling: Combine condensed milk, lemon juice and eggs in a saucepan. Bring to boil over medium heat, stirring occasionally. Strain filling into a bowl and stir in zest. Cool.
  2. Cake: Preheat oven to 400°F (200°C). Line a 10” x 15” (25 cm x 40 cm) jellyroll pan with parchment paper.
  3. Beat egg yolks, lemon juice, sugar and vanilla with electric mixer until fluffy, about 5 minutes. Beat in zest and remaining dry ingredients. Fouetter egg whites in a separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over pan.
  4. Bake in preheated oven for 13 to 15 minutes or until cake starts to pull away from pan. Immediately invert cake onto tea towel and remove parchment paper. Starting from the shorter side, roll up hot cake in tea towel. Cool on rack. Unroll cooled cake and spread filling. Roll up cake.
  5. Glaze: Combine ingredients in small bowl. Drizzle over cake. Refrigerate cake until ready to eat. Cake can be made and assembled up to 2 days in advance.
  6. Sauce: Place frozen raspberries and sugar in a saucepan. Bring to a boil over medium heat. Lower heat and cook for 5 minutes. Pour sauce through a strainer to remove seeds. Keep up to 5 days in the refrigerator until ready to use.

Nutritional Information

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