Lemon roulade with raspberry sauce

Make five-course christmas dinner in 2 hours - Part 4.

Ingredients (serves 4):
Lemon cream:
2 cups whipping cream
1/2 cup freshly squeezed lemon juice
1 tsp custard powder (add a little water to dissolve)
2 tbsp caster sugar

Sponge cake:
3 eggs, separated
1/2 cup caster sugar
3 tsp vanilla essence
1/4 cup freshly squeezed lemon juice
125g cake flour

Raspberry sauce:
200g fresh raspberries
2 tbsp raspberry jam
1/2 tsp balsamic vinegar
Snow powder, for garnishing

Method:
1. Whisk all the lemon cream ingredients together until it becomes thick and foamy. Chill.
2. To make the sponge cake, beat the egg yolks and sugar together until it becomes a pale yellow.
3. In a separate bowl, whisk the egg whites until stiff. Fold the vanilla essence and lemon juice into the egg-yolk mixture.
4. Sift the flour into the mixture and fold it in. Gently fold in egg whites.
5. Line a shallow 30cm by 20cm baking tin with baking parchment and pour in the mixture.
6. Bake in a preheated 175 deg C oven for 20 minutes. Remove from the oven, turn the cake over on a wire rack and remove the parchment. Leave to cool.
7. To make the raspberry sauce, blend all the sauce ingredients in a blender.
8. To assemble, spread the lemon cream on the sponge cake. Roll the cake and cut into 4 pieces. Dust each serving with snow powder and top with raspberry sauce.

Tips:
Snow powder is very fine powdered sugar found in speciality baking stores like Phoon Huat. It sticks better to food compared to icing sugar.

Recipe source: Simply Her magazine (Dec 2007)