This roulade is quick and easy to make and is always a very popular dinner party dessert. My favourite alternative recipe is to spread the unrolled roulade with our homemade Perfect Sweet®  lemon curd and then layer with light thickened cream.  Decadent and delicious this is the most divine dessert .

Serves 8


  • 1 large egg
  • 2  large eggs, separated
  • 1 lime, zest finely grated
  • 1 tsp gluten-free baking powder
  • 180g Perfect Sweet™ Classic Bake Mix


  • 250ml whipping cream, whipped
  • 50g shaved coconut, toasted 


Preheat oven to 180˚C/160˚C fan-forced. Line a 1cm deep 25cm x 38cm baking tray with baking paper.

Place the 1 whole egg with the 2 egg yolks and lime zest in a medium bowl. Beat with an electric beater until pale.

Sift baking powder and Classic Bake Mix together and sift over egg mixture. Mix on low speed to combine. Beat for 2 minutes on medium speed.

Using a clean electric beater, beat egg whites in a small clean bowl until soft peaks form. Use a large metal spoon to fold a quarter of the egg whites into the egg yolk mixture to loosen mix. Gently fold in remaining egg whites.

Lightly spread mixture into lined tray using a long spatula and bake for 15 minutes or until golden and a skewer inserted in the centre comes out clean.

Meanwhile, sprinkle a clean tea towel with the coconut. Turn roulade straight from the oven onto tea towel, remove baking paper from base and roll up roulade. Set aside to cool.

Unroll cooled roulade and spread with whipped cream. Reroll and place on a serving plate. Sprinkle with any coconut remaining on tea towel.

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