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Lemon Curd Swiss Roll
A light sponge cake filled with homemade lemon curd, inspired by traditional Sunday tea recipes.
Baking
Vegetarian
Dessert
Lemon
Great British Bake Off
Estimated Nutrition
Calories
321.9
kcal / serving
2575.2 kcal total
Carbs
43.6
g
per serving
348.8 g total
Fat
14.1
g
per serving
112.4 g total
Protein
5.3
g
per serving
42.5 g total
Cook Time
20
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
110
g
Caster Sugar
for the curd
160
g
Caster Sugar
plus extra for rolling
160
g
Self-Raising Flour
sifted
Dairy
110
g
Butter
lightly salted
2
piece
Eggs
free-range, at room temperature, beaten
15
g
Butter
unsalted, for greasing
3
piece
Eggs
free-range, whole
1
piece
Egg Yolk
free-range
Fruits
2
piece
Lemon
zest and juice
Method
1
Combine butter, sugar, lemon zest, and juice in a bowl over simmering water.
2
Stir until sugar dissolves, then add beaten eggs and stir until thickened.
3
Preheat oven to 200°C and line a 26x40cm baking tray.
4
Whisk eggs and sugar over simmering water until lukewarm, then whisk until thick.
5
Fold in sifted flour using a metal spoon.
6
Spread mixture onto the tray and bake for 8 to 10 minutes until firm.
7
Tip cake onto sugar-dusted paper and remove the parchment.
8
Spread warm lemon curd over the sponge.
9
Score a line 1cm from the edge and roll tightly using the paper.
10
Trim ends and dust with sugar before serving.