Pineapple & Lemon Roulade

A modern citrus twist on an old favourite.

  • Serves 8
  • 45 mins to cook
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3 large eggs
1/2 cup Homebrand Sugar
Finely grated rind of 1 lemon
1/2 cup Homebrand Self-rising Flour
2 tablespoons Homebrand Table Spread, melted
Icing sugar for dusting

Filling: 3/4 cup cream
1/4 cup plain Greek-style yoghurt
2 tablespoons icing sugar + extra to dust
3/4 cup Homebrand Crushed Pineapple

Cooking Instructions

Preheat the oven to 200°C. Line a 30cm x 20cm sponge roll pan with baking paper.

Beat the eggs in a large bowl until well combined. Slowly add the sugar, beating until very thick. Add the lemon rind. Fold in the sifted flour then the table spread. Pour evenly into the prepared pan. Bake for 15 minutes or until cooked.

Remove from the oven. Place a sheet of baking paper on the bench and sprinkle with icing sugar. Turn the sponge onto the paper and roll up loosely. Cool on a wire rack.

Whip the cream, yoghurt and icing sugar together, until thick. Drain the pineapple in a sieve, pressing out excess juice. Fold into the cream.

Carefully unroll the sponge. Spread with the cream mixture. Roll up again. Dust with icing sugar. Can be garnished with thinly sliced lemon.

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