SWEET & SCANDI

SUMMER FRUIT ROULADE WITH LEMON THYME

Jewel-like redcurrants and pretty lemon thyme are so flavourful as well as making a lovely cake decoration.

SERVES 8-10

FOR THE SPONGE

120g caster sugar
4 eggs
100g plain flour
25g ground almonds
¼tsp salt
1¾tbsp butter, melted
1tsp vanilla sugar or extract

FOR THE FILLING

1 nectarine or peach 120g redcurrants
20 leaves fresh lemon thyme
1 portion pastry cream (see page 124)
Extra red or white currants, to garnish
Icing sugar, to garnish 35x30cm Swiss roll pan, lined with baking parchment

1 Preheat the oven to 160C/Gas 3. Using a mixer, beat the sugar and eggs at high speed for around 5–6 mins until ribbon stage (the whisks should leave a trail in the mixture when lifted).

2 Sift together the flour, ground almonds and salt. Gently and carefully fold into the egg mixture. Lastly, gently fold in the melted butter and vanilla.

Pour the cake mixture into the prepared cake pan. Spread evenly and bake in the preheated oven for about 12–15 mins