Meanwhile, in a food processor, puree the raspberries, lemon juice and ... Unwrap the roulade and cut into 1-inch-thick slices. Serve with the raspberry sauce.

This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer.

Roll the cake up into the paper. Allow the roulade to cool completely while rolled. For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a ...