Sugar Free Lemon and Mascarpone Roulade
- For the cake
- 6 eggs
- 6 ozs xylitol
- 1 ½ cups self-rising flour
- 1 unwaxed lemon (grated zest)
- ¼ cup butter (melted)
- For the filling
- 1 unwaxed lemon (grated zest and juice)
- 5 ozs sugar-free lemon curd
- 1 cup Mascarpone (heaped)
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 27cm x 40cm|11" x 16" Swiss roll tin and line the base with non-stick baking paper.
Whisk the eggs and xylitol in a mixing bowl with an electric whisk until thick and creamy.
Fold in the flour and lemon zest until blended, then gradually fold in the butter.
Pour the mixture into the tin and bake for 12-15 minutes, until risen and pale golden.
Remove from the oven and turn out on to a sheet of non-stick baking paper sprinkled with xylitol. Trim the sponge edges and roll up with the paper inside. Leave to cool completely.
For the filling: mix the lemon zest and juice with the mascarpone and set aside.
Unroll the sponge and spread with the lemon curd. Spread the mascarpone mixture on top and roll up again. Sprinkle with xylitol. Decorate with grated lime zest.