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Luscious Lemon Swiss Roll Cake

A light lemon sponge whisked over heat, rolled with creamy lemon butter icing and tangy lemon curd.

Baking Vegetarian Dessert Lemon Cake

Estimated Nutrition

Calories

397.6

kcal / serving

3180.5 kcal total

Carbs

58.6g

per serving

468.4 g total

Fat

17g

per serving

135.8 g total

Protein

4.2g

per serving

33.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Caster Sugar

Plus 4 tablespoons for dredging

200

Icing Sugar

Sifted

CondimentsSauces

125

Lemon Curd

Dairy

unit

Butter

For greasing

unit

Egg

Free-range

125

Butter

Softened

Fruits

unit

Lemon

Unwaxed, zest only

tsp

Lemon Juice

Freshly squeezed

GrainsCereals

115

Plain Flour

Method

Preheat the oven to 200°C.

Roll the cake up again, place on a plate, and dust with extra sugar.

Spoon lemon curd evenly over the icing layer.

Spread lemon butter icing over the cake, leaving a 1cm border.

Gently unroll the cold cake without flattening it.

Beat icing sugar and butter until creamy, then beat in lemon juice.

Trim crusty edges, roll tightly from the short end with the paper inside, and cool.

Dredge parchment with sugar and flip the cake onto it, removing the lining paper.

Place a damp tea towel on the surface and cover with baking parchment.

Bake for 10–12 minutes until golden-brown and firm.

Grease and line a 33cm x 23cm Swiss roll tin with buttered baking parchment.

Pour mixture into the tin and spread evenly with a spatula.

Sift and gently fold in the remaining flour to maintain air in the batter.

Sift in half the flour and fold in gently with a metal spoon.

Remove from heat and whisk for another five minutes.

Whisk with an electric mixer until pale, thick, and creamy enough to leave a trail.

Place eggs, 115g sugar, and lemon zest in a heatproof bowl over simmering water.

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