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Lemon swiss roll

Lemon swiss roll, with two pieces slices off, on a board

Lemon swiss roll

Name: Lemon swiss roll
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 6 eggs; 175g golden caster sugar plus extra; 175g self-raising flour; 1 heaped tsp caraway seed (optional); grated zest 1 lemon (save the juice for the filling); 50g butter melted; juice 1 lemon; 300g lemon curd; 250g mascarpone; icing sugar to serve

Barney Desmazery

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Serves 6

More effort

Prep: 30 mins

Cook: 15 mins

A star rating of 4.5 out of 5.6 ratingsRate

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With it's light, lemony taste and soft fluffy sponge, this simple bake is sure to become everyone's summer dessert favourite in no time

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Ingredients

Nutrition

Units:

MetricUS

For the sponge

6 eggs
175g golden caster sugar

plus extra
175g self-raising flour
1 heaped tsp caraway seed

(optional)
grated zest 1 lemon

(save the juice for the filling)
50g butter

melted

For the filling

juice 1 lemon
300g lemon curd
250g mascarpone
icing sugar

to serve

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Nutrition: per serving

kcal708
fat36g
saturates18g
carbs90g
sugars57g
fibre1g
protein12g
salt0.8g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy – this can take about 5 mins. Fold in the flour, caraway seeds (if using) and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
step 2

While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.

RECIPE TIPS

MAKE AHEAD

The sponge can be made the day before and wrapped tightly in cling film, then rolled up the following day. If not using homemade lemon curd, add a little more lemon juice to shop-bought for an extra hit of tanginess.

MAKE YOUR OWN LEMONADE

Make instant lemonade by blitzing 3 chopped lemons with 100g caster sugar. Push through a sieve and serve with ice and sparkling water.

Recipe from Good Food magazine, April 2006

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A star rating of 4.5 out of 5.6 ratings

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