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Lemon roly-poly

Lemon roly-poly

A classic for good reason.

  • Serves 6
  • More than 1 hour
 

INGREDIENTS

  • Roly-poly:
  • 2 cups (300g) flour, plus extra for dusting
  • 2 tsp (10ml) baking powder
  • Pinch salt
  • ½ cup (125g) cold butter, plus extra for greasing
  • 2 eggs, beaten
  • 2 Tbsp (30ml) milk
  • ¼ cup (60ml) apricot jam (or any jam you have on hand)
  • Sauce:
  • ¾ cup (150g) sugar
  • 1½ cups (375ml) water
  • 2 Tbsp (30ml) butter
  • Juice (60ml) and finely grated peel of 1 lemon
  • For serving:
  • 6 slices lemon, for decorating (optional)
  • Cream or custard

METHOD

  1. Grease a shallow 2L ovenproof dish.
  2. Sift flour, baking powder and salt together into a large bowl.
  3. Grate cold butter into flour mixture and rub together until it resembles coarse breadcrumbs.
  4. Combine eggs and milk in a separate bowl, then gently pour into flour mixture and mix to create a dough.
  5. Preheat oven to 180°C.
  6. Dust a work surface with flour and roll dough into a rectangle, about 1.5cm thick and spread with jam.
  7. Roll up into a Swiss roll and place seam-side down in the prepared baking dish.
  8. Mix sauce ingredients together and pour over Swiss roll. Decorate with lemon slices, if using.
  9. Bake for about 45-60 minutes or until golden and cooked through. Serve with cream or custard.
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