Lemon Swiss Roll

Name: Lemon Swiss Roll
Cook time: 15 min
Total time: 15 min
Cuisine: European
Ingredients: 100g caster sugar; 2 unwaxed lemons, finely grated zest; 3 lemons, freshly squeezed juice; 2 large whole eggs; 2 large egg yolks; 75g unsalted butter cut into small cubes; 1 Knob of butter, for greasing; 3 Large eggs; 115 g Caster sugar; 4 tbsp Finely grated zest of 1 unwaxed lemon; 115 g Plain flour; 200 g Icing sugar; 125 g Softened butter; 2 tbsp Freshly squeezed lemon juice; 0.5 Jar of home-made lemon curd

5 steps

Cook:15min

Despite the name, it seems that this teatime classic became popular in the UK in the early 1900s. It's made with what's known as a fatless sponge, as it contains no butter. To achieve the light, airy texture, eggs and sugar are beaten in a bowl over simmering water until they are pale and creamy. It definitely needs a light hand to retain the air. Our recipe incorporates a zingy lemon curd and buttercream.

Updated at: Thu, 31 Aug 2023 21:00:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories397.3 kcal (20%)

Total Fat20.9 g (30%)

Carbs48.7 g (19%)

Sugars38.8 g (43%)

Protein5.2 g (10%)

Sodium38.1 mg (2%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Lemon Curd

freshly squeezed juice

75gunsalted butter

cut into small cubes

For the cake

1 Knobbutter

4 Tbspunwaxed lemon

Finely grated zest of

115gplain flour

200gicing sugar

125gbutter

softened

2 Tbspfreshly squeezed lemon juice

0.5 Jarlemon curd

home-made

Instructions

Step 1

Grease and line a 33 x 23cm Swiss roll tin with buttered baking parchment. Preheat the oven to 200°C/Gas 6. Put the eggs, 115g of sugar and lemon zest in a heatproof bowl and place over a pan of gently simmering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted.

Step 2

Carefully remove the bowl from the heat and continue whisking for a further 5 minutes. Sift over half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Sift over the remaining flour and fold in. It's important to use gentle movements to retain as much air as possible in the batter, but you'll need to watch out for pockets of flour.

Step 3

Pour the mixture slowly into the prepared tin and gently spread with a spatula, so the base of the tin is evenly covered. Bake for 10-12 minutes until well risen, pale golden brown and firm to the touch.

Step 4

Place a damp tea towel on the work surface and cover with a sheet of baking parchment. Dredge with the 4 tbsp of sugar - this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper. Using a sharp knife, cut off the crusty edges from the 2 long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool.

Step 5

To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again. When the cake is cold, gently unroll but do not flatten it or it could crack. Spread the cake with lemon butter icing to within 1cm of the edges. Spoon the lemon curd on top - you'll need about half the jar - and spread it evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like.