Grease a 33
x 23 cm/13 x 9 inch
Swiss roll tin
and line the
base and sides with nonstick baking paper or grease proof
paper.
Put the butter or margarine, 175 g/6 oz of the
sugar, the eggs, flour and lemon rind in a mixing bowl
and beat well with a wooden spoon for 2-3 minutes, or
with a hand-held electric mixer for 1 minute.
Turn the
mixture into the prepared Swiss
roll tin
and spread out evenly. Bake in a preheated oven, 190°C
(375°F), Gas Mark 5, for 12-15 minutes or until well
risen, light golden and cooked through.
Meanwhile, have
ready on a work surface a large sheet of nonstick baking
paper or greaseproof paper, placed over a dampened tea
towel. Dredge the paper evenly with the remaining caster
sugar.
Turn out
the sponge on to the sugared paper. Quickly but
carefully remove the lining paper and trim the
edges
of the sponge neatly. Still working quickly, roll up the Swiss roll,
starting with a short end and using the paper to help
you form a neat roll. Wrap closely in the paper to hold
in shape and leave to cool completely.
Whip
the cream in a bowl until soft peaks form, then add the
lemon curd and whisk again until thick and evenly mixed.
Unroll the Swiss roll and spread evenly with the lemon
cream mixture. Re-roll neatly. Sprinkle with icing sugar
and cut into chunky slices to serve.
Baking Recipes -
Lemon Cream
Swiss Roll
Recipe
