I got all ingredients in my fridge ,so it's quite handy to make this one!
Ingredients :
butter melted , for brushing 180g caster sugar, plus some for dusting 100g plain flour 1 tsp baking powder 6 eggs, separated 1 lemon, zested and juiced (you need 2 tbsp juice)
For the filling :
juice 1 lemon 300g lemon curd 250g tub mascarpone 200g blueberries icing sugar, to serve
Note : I made 3/4 recipe and used 30*20 cm swiss roll tin.
Method:
1. Heat the oven to 180C/fan 160C/gas 4. Line a 34 x 24cm Swiss roll tin or baking tray with baking parchment. Let the parchment come about 1 cm over the sides of the tin. Brush with butter and dust with caster sugar.
2. Sift the flour and baking powder together. Beat the egg yolks, lemon zest and juice and sugar together with electric beaters until very light and thick. Sift in the flour and fold in. Whisk the egg whites until firm and then fold into the cake mix without squashing out too much air. Spoon into the tin, level the top and bake for 15-20 minutes until golden brown and a skewer comes out clean. Cool for 10 minutes and then turn out onto another piece of baking parchment dusted with caster sugar. While the cake is still warm, roll it up so it looks like a Swiss roll. Cool.
3. While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top,sprinkle the berries over, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.
Thanks for the great article. I hope to be back to read it again. Please write to me so I like this article. I feel much better and more knowledgeable. Thank you.
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