For me citrus desserts scream summer sunshine. It's not even spring yet but I reckon if I make lots of summer cakes the winter might go a little quicker. If making them doesn't work I'll have to step up and eat them too, that's commitment. I can simply work off the calories by making more. It's a delicious vicious circle.
Look at those beautiful yolks, little sunshines.
Lemon Swiss Roll with a Lemon Curd filling Recipe
Adapted from Moje Wypieki
Ingredients:
Sponge:
- 3 eggs, yolks and whites separated
- 27 g all-purpose flour
- 49 g caster sugar
- 1/4 tsp baking powder
- zest of 1 lemon
Lemon syrup:
- 15 ml water
- 14 g sugar
- 15 ml freshly squeezed lemon juice
- zest of half a lemon
Mix all the ingredients for the lemon syrup together and chill in the fridge.
Creamy filling:
- 190 g mascarpone cheese
- 90 g lemon curd
Mix the filling ingredients together until incorporated and store in the fridge until needed.
Method:
- Line a 13" x 9" (33 cm x 23 cm) swiss / jelly roll pan with parchment paper. Preheat the oven to 375°F (190°C) or 340°F FAN (170°C FAN).
- Sift flour and baking powder and combine with lemon zest.
- Whip the whites until soft peaks form. Towards the end of the mixing time add caster sugar a spoonful at a time. Add yolks one by one and mix well after each addition.
- Add the flour mixture and gently fold it in with a spatula. Pour the sponge batter into the prepared pan and bake for around 10 minutes or until lightly browned.
- While the sponge is baking, prepare a clean tea towel and dust it with icing sugar or sprinkle on some caster sugar.
- Place the sponge baked side down on the towel. Gently peel off the parchment paper and roll up the sponge with the towel (roll from the short side). Allow to cool down completely.
- Unroll the cooled sponge and soak it with the lemon punch. Spread the creamy filling on the sponge, roll it up again and chill in the fridge for a few hours. (If you can wait...)
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