A light and fatless lemon sponge cake, rolled with whipped cream and lemon curd, this Lemon Roulade
2 ½ oz of All Purpose Flour
Gold Medal All-Purpose Flour
6 ea of Brown Eggs
O Organics Hard-Cooked Peeled Eggs
60 g of Cane Sugar
Domino Premium Cane Powdered Sugar
15 g of Cornstarch
Signature Kitchens Corn Starch, Pure
1 tsp. of Lemon
Lemon
10 oz of Whipping Cream
Daisy Sour Cream
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