Friday, 15 August 2014

Lemon Swiss Roll

Today I'm going to give you a really easy recipe for a Lemon Swiss Roll, there is a lemon curd filling which I didn't realise was so easy to make and a slightly zesty roll. If you don't like lemons you could change the curd to jam and miss out the zest in the roll. 

For the Lemon Curd you will need: 
1 lemon - juice and rind
70g caster sugar
2 eggs
50g butter

Whisk the lemon juice and eggs together. Add the grated lemon and sugar and mix together. Place your bowl over a pan of simmering water (make sure this stays on a very low heat) Stir regularly for around 20 minutes until it has thickened.  

 Whilst the lemon curd is thickening you can make the cake, for this you will need:
2 eggs
75g caster sugar
75g self raising flour
The rind of one lemon
Some extra caster sugar for decoration

First heat the oven to 220 degrees C/ Gas Mark 7. Line a small baking tin around 33x23cm or so but this doesn't have to be exact.
Next whisk the eggs and sugar together until the mix is quite creamy but light so the whisk leaves a trail - I would recommend using an electric whisk for this or else your arm will really hurt! Sieve in the flour and rind of the lemon and fold in with a spoon.
Gently spoon the mixture into the tin and smooth into all the corners so there is an even layer. Put in the oven for around 10 minutes until golden brown.
Whilst the cake is in the oven get a second piece of baking paper and sprinkle with sugar.

When you take the cake out of the oven leave it to stand for a short minute and then turn onto the sugared paper. Peel off the first paper but place it back on the cake, quickly but gently roll up the cake so it looks like a swiss roll without the filling, this will help to keep the cake from cracking whilst it cools.

Once the cake is cool and the lemon curd has thickened gently unroll the cake and remove the piece of baking paper in the middle, spread a layer of lemon curd all over and then roll up again keeping it quite tight. If your edges aren't very neat you can cut a thin piece off either edge (and eat this) so it will look a bit tidier. This cake is so tasty when eaten warm but is fine to be eaten cool too. I would recommend eating the cake the same day as you make it.

I left my cake in a bit too long although it still tasted fine!

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