Lemon Curd Swiss Roll
I used to think that Swiss rolls were a hit or miss.
I quickly learnt, though, that timing is crucial here to avoid them turning into a biscuit. And always make sure to roll the sponge whilst still warm.
For this easy recipe, I used one of my favourite flavours, lemon.
The cake is soft and fluffy with a tangy filling, perfect for the warmer Summer months.
Happy Baking!
Ingredients
For the cake
3 eggs
115g sugar, plus 4 tbsp for dredging
115g flour
1 tsp baking powder
For the lemon butter icing
200g icing sugar (sifted)
125g butter (softened)
2 tsp lemon juice
125g lemon curd
Method
Preheat the oven to 200°C (fan) and line a Swiss roll tin or a shallow baking tin measuring about 33cm x 23 cm with baking parchment.
Cake
In a large bowl - combine the eggs with the sugar and 1 tbsp of warm water.
Whisk until the mixture is pale and thick and leaves a trail when you take the whisk out of the batter. This will take a while.
Mix the flour with the baking powder.
Sift in half of the flour and carefully fold it into the egg mixture using a spatula. Add the other half. Don’t overmix it to retain as much air as possible.
Pour the mixture into the tin and gently spread with a spatula to cover the base evenly.
Bake for 10 - 12 minutes until well risen, pale golden-brown on top and gently springy.
Place a towel on the work surface and cover with a sheet of baking parchment.
Sprinkle the 4 tablespoons of sugar on top to prevent the sponge from sticking.
Turn the cake onto the sugared paper and peel the lining paper.
Carefully roll the Swiss roll from one of the short ends.
Transfer to a wire rack to cool.
Icing
Put the icing sugar and softened butter into a bowl and beat until smooth and creamy. Add the lemon juice.
To assemble
Unroll the cake gently and spread the icing on top, leaving a 1 cm border.
Spoon the lemon curd evenly over the icing.
Gently re-roll the cake.
Option to sprinkle with extra sugar.