Lemon Swiss Roll

This swiss roll has to be the best I have ever tasted! It has such a light and fluffy sponge with a refreshing citrusy lemon and then the sweeter lemon curd in the roll, perfection! This recipe, I think, will become a classic in our house and I hope it will in yours!




I mistakenly cut all the way through so my roll wasn't to good... Whoops!

 

Ingredients~

4 Large eggs

100g Caster sugar

Finely grated rind of 1 Lemon

100g Self-raising flour

 

For The Filling

 

4 Tablespoons of Lemon curd

 

Method~

1. Pre-heat the oven to 200'c, fan. Grease a 33 x 23cm swiss roll tin and line with baking parchment.

 

2. Whisk the eggs, sugar and lemon in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture, carefully folding it in at the same time.

3. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly to the corners.

4. Bake in the pre-heated oven for about 10 minutes or until the sponge is golden brown and begins to shrink away from the edges of the tin.

5. While the cake is cooking place a piece of baking parchment a little bigger than the size of the tin on to a work surface and sprinkle with caster sugar.

6. Invert the cake on to the baking parchment. quickly loosen the parchment on the bottom of the cake and peel it off. Trim the edges of the sponge with a sharp knife and make a score mark 2.5cm in from one shorter edge, be careful not to cut all the way through.

7. leave to cool slightly, then spread with the lemon curd. If the cake is too hot the lemon curd will soak into the sponge.

8. Roll up the cake firmly from the cut end and enjoy!






I mistakenly cut all the way through so my roll wasn't to good... Whoops!



 

OliveeKid xx