Overview:
By: Antonia
Meal Type: Main Course
Cook time: 10 Minutes
Servings: 6
Description:
A Swiss roll might be something of a retro bake but it is always extremely popular – homemade tastes so much better too. This fresh, lemony version is particularly delicious although if you prefer the classic red swirl, swap the lemon zest for a teaspoon of vanilla extract and spread with your choice of jam.
You'll need...
Ingredients:
Equipment...
- A Swiss roll tin (24cm x 32cm)
- Greaseproof baking paper
Method:
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Grease and line a Swiss roll tin (24cm x 32cm) with greaseproof baking paper or a silicone baking sheet.
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Whisk together the eggs and sugar until they are thick, creamy and mousse-like. This will take up to 10 minutes so an electric whisk is recommended! When you lift the whisk out of the mixture, it should leave a trail on the surface.
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Sift in the flour from a height and add the lemon zest. Very gently, fold the flour and zest into the whisked mixture. Take care over this – you want to avoid knocking out the air you’ve whisked in.
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Gently scrape the mixture into the prepared tin and spread out evenly with a palette knife. Gently level out the surface.
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Bake immediately. Place a grid shelf on the floor of the roasting oven and place the tin on top of this. Slide the cold shelf onto the second runners. Bake for approximately 10 minutes, or until shrinking from the sides and golden.
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Remove the sponge from the oven and set the tin on a wire rack to cool for a few minutes. Cut a sheet of baking paper a little longer than the Swiss roll tin. Lay this on your worktop and sprinkle with caster sugar (approximately 2 tbsp.). Whilst still warm, turn the sponge out (upside down) onto the paper and gently peel off the paper on the bottom of the cake.
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Score a line across one of the short ends of the Swiss roll – about 2cm from the edge. This makes it easier to get a nice tight roll but be careful not to cut all the way through the sponge. Using the baking paper, roll the sponge up tightly, leaving the paper inside the roll. Return to the wire rack to cool.
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Once cool, unroll the sponge carefully and spread evenly with lemon curd. Re-roll the sponge tightly. Sift the icing sugar and mix with a little lemon juice until you have a good drizzling consistency. Drizzle with the lemon icing. If you wish, trim the ends of the Swiss roll to reveal the swirl!
Aga range cooker tips:
- Traditionally, a whisked sponge is made with plain flour. I like to use self-raising for a little extra rise but this recipe works fine with plain four too – just be sure to whisk the eggs and sugar for the full 10 minutes.
- Use the cold plain shelf to shield the sponge from the high heat at the top of the roasting oven. This will prevent the cake from burning – do remember to keep the cold shelf in a cool place (not right next to the Aga!).
- Be sure to roll the sponge whilst still warm – it will be more flexible and less likely to split or crack. Leave to cool rolled up before unrolling to fill.
- For an extra decadent treat, add a layer of lemon buttercream before spreading with lemon curd.
This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds.
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