Ingredients for Swiss Roll With Lemon Curd Filling
- 2 tablespoons (30g) softened butter
- All Purpose Flour
- 6 tablespoons (75g) granulated sugar
- 4 large eggs
- Self Rising Flour
- 1 cup (240ml) lemon curd (store-bought or homemade)
- 2 tablespoons superfine sugar
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How to Make Swiss Roll With Lemon Curd Filling
- Preheat oven to 400°F (200°C). Grease and flour a 11x17 inch jelly-roll pan. Line the pan with parchment paper, leaving an overhang on the ends.
- In a large bowl, whisk together 6 tablespoons (75g) granulated sugar and 4 large eggs until light and fluffy.
- Gradually sift in 1 1/2 cups (190g) self-rising flour, gently folding it into the egg mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes, or until the top is lightly golden and springs back when gently touched.
- While the cake is still warm, sprinkle evenly with 2 tablespoons superfine sugar.
- Invert the cake onto a clean sheet of parchment paper and carefully peel off the baking paper.
- Spread the lemon curd evenly over the surface of the cake.
- Starting from the long side, tightly roll the cake into a cylinder using the parchment paper to assist.
- Cool completely on a wire rack before slicing and serving. Cut into 1-inch slices and arrange attractively on a plate.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
23g
Fat
6g
Carbs
3g
