Lemon Swiss Roll
Find me on
YouTube
Find me on
LinkedIn
Find me on
Twitter
Find me on
Facebook
Ingredients / Shopping List
4 eggs
120g caster sugar
120g plain flour
Zest of 1 lemon
2 tablespoons lemon curd
50g Icing sugar
Lemon juice
Lemon slices for decoration
 
Prep Time:   0:12
Cook Time:   0:12
Makes:   1

Prep to Cook:  Swiss roll tray, non-stick baking parchment, hand-held mixer, mixing bowl, spatula, sieve, tablespoon, knife, sheet non-stick parchment, caster sugar shaker.

Oven: 200 C or Gas Mark 6

Prep:  Line the swiss roll tray with a sheet of non-stick parchment

Break the eggs into the mixing bowl
Add the caster sugar
Whisk with the hand-held mixer on high for about 3 minutes
Check you have about half a bowl of thick frothy eggy mixture
Carefully sift the flour over the eggs
Gently fold in the flour
Pour it into the prepared cooking tray.
Tilt the tray to allow the mixture to spread to the corners of the tin.  Do not spread it.
Cook for 12 -14 minutes until risen and golden and bouncy
Immediately tip out onto a sugared piece of non-stick paper
Trim off all the edges.
Spread the cake with lemon curd
Roll from one end to the other and stop when the end is trapped underneath
Move onto the serving plate
Mix icing sugar with boiled water and a drop of lemon juice
Drizzle it over the roll and decorate with fresh lemons
 
Check it out !

 

Lemon roll makes a good cake but also a pudding if you serve a slice with fresh mango and ice-cream or sorbet.
Although high in sugar this cake is low in very low in fat.

 

 

Cooks Know How:   Lemon swiss roll is made using the ’whisking method.’  It relies on the incorporation of air into the eggs to make it rise.  The eggs must be whisked until they are pale and thick and frothy.  Once you have got the air whisked in you must not lose it.  Sift the flour gently over the top of the froth and fold it carefully without reducing the bulk.  Cooking makes the air bubbles expand before the egg set or coagulate.  The flour also sets the cake and then, along with the caster sugar, turns the cake golden brown.  The cake has no added fat ingredient and because of that it does not keep well.  It should be eaten on the day it is made.  

Next Time

Make this same mixture without the lemon zest.  Sift flour with 1 tablespoon of cocoa powder and  fold that into the eggs.  Use a chocolate spread filling.    

Suggested Recipe