Lemon Curd Swiss Roll
Swiss roll with a lemon curd filling.
75g Caster Sugar
75g Self Raising Flour
1 jar Lemon Curd
A few weeks back we were given ‘The Great British Bake Off – Big Book of Baking’ as a new house gift. Since I’m the only person in the house who really bakes I am taking full advantage of it! Lemon is my favourite flavour to use in baking so this lemon curd swiss roll seemed perfect.
Our hob isn’t connected yet so this recipe is kind of a hybrid of many. I used shop bought lemon curd. You could make your own if you’ve got a working hob but some shop bought jars are very good.
Heat the oven to 200ºc and grease and line a swiss roll tin. Put the eggs and caster sugar into a bowl and mix with an electric whisk until it is frothy and leaves ribbon trails on itself when you take the whisk out. Sift in the flour and fold in gently using a metal spoon or a rubber spatula.
Pour the mixture into the swiss roll tin and shake gently so the mixture finds it’s own level. You may need to push it into the corners. Bake for 10-12 minutes until it is golden and starts to shrink away from the sides of the tin.
While the sponge is baking place a sheet of baking paper (slightly larger than the baking sheet) on the worktop and sprinkle with the extra caster sugar. As soon as the sponge is baked tip it onto the baking paper and peel off the lining paper.
Spread the lemon curd over it, then working quickly trim off the edges. Make a deep cut not quite all the way through about 1.5cm in from one short edge, then fold in this edge quite tightly. Using the paper to help you, roll from this point. Leave the paper on to help keep it’s shape and transfer to a wire rack. Once cooled remove the paper and dust with either caster or icing sugar.