Orange blossom, elderflower and lemon thyme roulade

Elegant and fragrant, this roulade is a melt-in-the-mouth dessert.

SERVES 10

PREPARATION TIME

30 minutes, plus cooling and optional drying

COOKING TIME

about 20 minutes

● 1tsp lemon thyme leaves

● 3 large egg whites

● 175g caster sugar

● ¼tsp orange blossom water

● ½tsp elderflower cordial

● ½tsp white wine vinegar

● 1tsp cornflour Icing sugar, to dust

FOR THE FILLING 300ml double cream

● 1tsp vanilla bean paste

● ¼tsp orange blossom water

● 2tbsp elderflower cordial

● 4tbsp lemon curd

FOR THE DECORATION, OPTIONAL

● 1 large egg white

● Small handful lemon thyme sprigs

● Pared lemon zest

● 1tbsp caster sugar

1 Preheat oven to 180°C (160°C fan) mark 4 and line a 23 x 33cm Swiss roll tin with baking parchment so it comes 5cm above top of the tin. Sprinkle over the thyme leaves.

2 In a large grease-free bowl, with a handheld electric whisk, beat egg whites to stiff peaks. Gradually beat in sugar, whisking to stiff peaks after each addition – the meringue should be thick and glossy. Add orange blossom water, elderflower, vinegar and cornflour; briefly beat again. Spoon into tin; spread to level.

3 Bake for 15-18min, until puffed and set. Cool in tin for 10min (it will sink a little). Using the baking parchment, lift on to a wire rack to cool completely.

4 Make the decoration, if you like. Gently whisk the egg white to loosen and carefully brush it over the thyme sprigs and zest. Transfer to a baking sheet lined with parchment and sprinkle with caster sugar. Set aside to dry.

5 Lay a large sheet of baking parchment on a work surface, sift over a little icing sugar and invert meringue on to it. Peel away the lining parchment.

6 In a medium bowl, whisk cream, vanilla, orange blossom water and elderflower until it just holds soft peaks. Spread over meringue and dot with lemon curd. Using a knife, score a line about 1.5cm from one of the short sides. Starting from the scored edge, using the parchment, roll the roulade. Transfer to a serving plate.

7 Decorate with the crystallised thyme and zest, if made, before serving.