This cake is a roulade – in Polish – rolada.
I made this cake for my nephew when he came to visit recently as he loves cakes with lemons.
You need to make the sponge for a “Swiss roll” and then fill it with lemon cream.
The sponge cake made using potato flour is very Polish but fresh double cream is not usually found in Polish cookery – soured cream is the norm. Also lemon curd I think of as quite British although I did come across something similar in one of my Polish cooks books. You can make your own lemon curd but I use Sicilian lemon curd from Marks & Spencer as I think this is so lemony.
I made the sponge using the recipe Biszkopt – Sponge Cake using Potato Flour
Or to be easier, use the English Style fat free sponge recipe from
Sponge with Sweet Orange Jam
Use the instructions for how to make and roll the roulade from the first recipe.
Both of these recipes use 2 eggs.
I used a large tub of double cream 250ml/300ml – it was more than enough – I did not use it all.
I would think that 200ml of double cream would be enough.
I whisked this up till it was thick and stiff.
I then added 3 -4 tablespoons of lemon curd and whisked again.
Unroll the cold sponge, spread it with the cream and roll up again.
Dredge with icing sugar
Cake Plate H & K Tunstall
Served on – Tuscan China – Bird of Paradise – Hand Painted – 1930s