Lemon Swiss roll
Cooking time:(may need an extra 2 mins)
Skill level: Bit of effort
Costs: Cheap as chips
Other combinations of this lemon Swiss roll are also delicious - try raspberry and vanilla or chocolate and marshmallow. Serve with cream or a cup of tea!
- 60g (2oz) butter, softened
- 125g (4oz) caster sugar
- 125g (4oz) self-raising flour
- 2 medium eggs
- Grated zest and juice of 1 lemon
For the filling:
- 6-8 tablespoons good-quality lemon curd
- Caster sugar, for dredging
- 28 x 18cm (11 x 7in) Swiss roll tin, lined with baking parchment
This Swiss roll isn't suitable for freezing - so you'll have to eat it up asap!
- Place the butter, sugar, flour, eggs, lemon zest and juice into a bowl, and beat until smooth. Spoon the mixture into the Swiss-roll tin and spread it out evenly. Bake the sponge in the centre of a preheated oven at 200°C, 400°F or gas 6 for about 10-12 mins.
- Meanwhile, dredge a piece of baking parchment with caster sugar. As soon as the sponge is cooked - it will spring back when lightly pressed - remove it from the oven and tip it out on to the sugared baking parchment. Peel away the lining paper.
- Working quickly, trim the edges and spread over the lemon curd, then roll the Swiss roll up fairly tightly, using the paper to help. Keep the roll wrapped in the baking parchment until it cools, to help it keep its shape.
- Once cool, remove the baking parchment and dredge Swiss roll with a little extra caster sugar, if desired.
Nutritional information per portion
- Calories 300(kcal)
- Fat 11.0g
- Saturates 6.0g
- Sugars 27.0g
- Salt 0.4g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.