Can I just say, who’s excited for the 4th series of the Great British Bake Off?!!!!! 2 more days to go!
Now I have that out of my system…
I thought I’d give the swiss roll another attempt compared to when I did it a few months back. I remembered how tricky I had found it (it took me 3 attempts!), it cracked along the edges and sides and just looked so messy. I was going to add cream to it but it wasn’t on the recipe so decided not too – left it completely down to Mary this time. The end result was fantastic; this house loves lemon cakes of all kinds, and so got rave reviews! The beauty of this type of cake is that it requires no butter, little time in the oven, and doesn’t take 10 minutes to get it all finished; perfect pud!
- 4 large eggs
- 100 g caster sugar
- Finely grated rind of 1 lemon
- 100 g self raising flour
- TO FILL: 4 tbsp lemon curd
- Preheat the oven to 220C/fan 200C/gas mark 7. Grease and line a 13×9″ swiss roll tin.
- In a large bowl, whisk the eggs, sugar and lemon in a large bowl until it is thick, light and frothy; ideally, it should leave a trail when lifted out.
- Sift the flour into the mixture and carefully fold it in; more air the better! Turn the mixture into your prepared tin and give it a gentle shake in order for it to find its own level, make sure it goes into each corner, spreading evenly.
- Bake in the oven for about 10 minutes or until it is golden brown and begins to shrink from the edges of the tin. While the sponge is in the oven, place a piece of baking parchment a little bigger than the size of the tin onto a work surface and sprinkle it liberally with caster sugar.
- Work quickly and invert the cake onto the prepared parchment; loosen the baking paper from the bottom of the cake and peel off.
- Trim the edges of the sponge with a sharp knife and make a score mark 1″ from one of the shorter edges; do not cut all the way through! Using the parchment, roll firmly and leave to cool.
- When cool, spread with the lemon curd; if the sponge is too hot, it will just be absorbed. Roll up firmly from the cut end.