Swiss Roll Saturday

I recently bought a Swiss roll tin.

 

This is what happened on Saturday.

Cake

 25g butter for greasing

3 eggs, separated

140g caster sugar, plus 35g

1 tsp lemon juice

100g self-raising flour 

Pinch of cream of tartar

Filling

150ml whipping cream

200g lemon curd (give or take - depends how lemony you like it)

Topping

2 tbsp lemon curd

1 tbsp water

Icing sugar for dusting

1) Preheat the oven to 180oC. Melt the butter and use a pastry brush to grease a 33 x 23cm baking/swiss roll tin. Line the tin with greaseproof paper and brush with the melted butter once again. Dust with flour and tap out the excess.

2) Separate the eggs. 

3) Beat the yolks with the 140g caster sugar until pale and creamy and almost doubled in size.

4) Mix in the lemon juice and then fold in the flour. 

5) Meanwhile, in a separate bowl, beat the egg whites with the 35g caster sugar and a pinch of cream of tartar to form soft peaks. 

6) Stir a third of the whites into the egg yolk mixture and then gently fold in the remaining whites. 

7) Pour the batter into the prepared tin and spread evenly. Bake for 20 minutes at 180oC until the cake has risen and feels soft and springy to touch.  

8) Allow the cake to cool for 10 minutes. 

9) Dust the cake with icing sugar and then cover with a piece of clingfilm.

10) Invert the cake onto a chopping board or onto the back of another baking tin. 

11) This part was a bit tricky and I needed both hands...so you're going to have to trust me with this one. Take the short end of the clingfilm and carefully roll up the sponge - it's fine for the clingfilm to be incorporated in each turn. Set aside to cool. 

12) Meanwhile, whip the cream lightly to form soft peaks. Stir the 200g (ish) of lemon curd into the cream - try to mix it as little as possible.

13) When the cake is completely cool - unroll it from the clingfilm and spread the lemon curd and cream mix over it. 

14) Roll it up once more, but WITHOUT incorporating the clingfilm (obviously).  Wrap in a fresh piece of cling film and refrigerate. 

15) When ready to serve, remove the clingfilm from the Swiss roll. Stir 1 tbsp water into 2 tbsps lemon curd and drizzle over the top. Finally, dust with icing sugar.

A recipe from the Peyton and Byrne book of British Baking (one of my favourites) :D