Inspired by the Hairy Bikers Lemon Swiss Roll recipe, I thought I should have a go at this cake . This is the first time I have ever baked a Swiss roll. I have made a few healthier adjustments, I hope you will approve.
- 4oz think set lemon yogurt
- 4oz home-made lemon curd
- For the cake, preheat the oven to 200°C/Gas 6. Grease and line a Swiss roll baking sheet with greaseproof paper.
- Place the eggs, lemon sugar and zest in a mixing bowl and with an electric hand whisk or food mixer, whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted.
- Sift over half the flour onto the egg mixture and gently fold in using a large metal spoon until just combined. Sift in the remaining flour and gently fold in.
- Pour the cake mixture slowly into the lined baking sheet, spreading the mixture evenly with a spatula. Bake in the centre of the oven for 10–12 minutes until well risen, pale golden brown and firm to the touch.
- Place a damp tea towel on a work surface and cover with a sheet of greaseproof paper. Dredge the paper with sugar to help stop the sponge sticking. Turn the cake out onto the sugared paper then carefully remove the lining paper.
- While still warm, with a sharp knife score a straight line about 3cm from one of the short ends of the cake. This should help to create a nice even roll. Roll the Swiss roll from the scored short end, starting a with a tight turn, keeping the sugared paper inside the roll. Set aside on a wire rack to cool.
- When the cake is cold, gently unroll. Spread the cake with the lemon yoghurt to within 1cm of the edges. Spoon the lemon curd on top, spreading it evenly over the yogurt. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra lemon sugar and serve with a selection of fresh fruit and a nice hot pot of tea. (Or coffee, if you must LOL)
The bonus with Swiss roll due to the lack of butter, it is more healthy than traditional sponges. Substituting cream for thick set yogurt also helps to eliminate calories and reduce fat. You could also use low fat cream cheese frosting.
- Lemon Cake, recipe by Raymond Blanc (busyellebee.wordpress.com)
- Projects ” How-To’s ” Lemon Curd Butterfly Cakes (cutoutandkeep.net)