Recipe - Iced Lemon And Blackcurrant Roulade - France

FOR THE CAKE
175 g St Ivel Golden Churn; (6oz)
175 g Light soft brown sugar;
(6oz)
175 g Selfraising flour; (6oz)
2 md Eggs; beaten
Finely grated rind of 1
lemon
115 g Sultanas; (4oz)

FOR THE CREAMY LEMON ICING
85 g St Ivel Golden Churn; (3oz)
175 g Icing sugar; sifted (6oz)
Finely grated rind of 1
lemon
30 ml Fresh lemon juice; (2tbsp)

For the cake, place the St Ivel Golden Churn and soft brown sugar in a
saucepan and heat gently until melted, stirring. Remove from the heat. 2.
Sift the flour into a bowl, add the melted mixture, eggs and lemon rind and
beat together until thoroughly mixed. Fold in the sultanas.

Pour the mixture into a greased and baselined 18x28cm (7x11in) tin and
bake in a preheated oven at 180C / 350F / gas mark 4 for about 25 minutes,
or until wellrisen and golden brown. Leave to cool in the tin.

For the icing, beat the St Ivel Golden Churn with the icing sugar, lemon
rind and juice until smooth.

Spread or pipe the icing generously over the cake and cut into fingers to
serve.

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