SWISS ROLL WITH LEMON - CURD FILLING
A recipe I found looking for Swiss recipes for that region in the ZWT. This is from alleasyrecipes.com from the Swiss food section. It calls for purchased or already made lemon curd.
Provided by diner524
Categories Dessert
Time 30m
Yield 1 17 inch roll, 17 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Using a pastry brush, coat the bottom and sides of an ll-by-17-inch jelly-roll pan with 1 tablespoon of softened butter. Line the pan with a 22-inch-long strip of wax paper, and let the paper extend over the ends of the pan.
- Brush the remaining butter over the paper, and sprinkle 2 tablespoons of all-purpose flour over it, tipping the pan to spread the flour evenly. Invert the pan and rap it sharply to remove the excess.
- With a whisk or a rotary or electric beater, beat the 6 tablespoons of sugar and the eggs together until the mixture is light and fluffy. A little at a time, sift the self-rising flour over the eggs, folding the mixture together gently but thoroughly with a rubber spatula. Do not overmix.
- Pour the batter into the jelly-roll pan and, with a spatula, spread it out evenly. Bake in the middle of the oven for 10 minutes, or until the top is a light golden color and the cake has begun to come away from the sides of the pan.
- Remove the cake from the oven and dust it evenly with the superfine sugar. Then turn it out on a sheet of wax paper and gently peel off the paper.
- Spread the top of the cake evenly with lemon curd and, starting at the long edge, roll it into a cylinder. Cool to room temperature. To serve, cut the cake into 1-inch slices and arrange the slices attractively on a plate.
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Candy Bassey
candy76@yahoo.comOverall, I'm very happy with this Swiss roll recipe. It's easy to make, delicious, and perfect for any occasion.
Javier Zamora
javier@yahoo.comThis Swiss roll is a showstopper! It's perfect for special occasions or when you want to impress your guests.
King 302
3_king@hotmail.co.ukI'm not a baker, but this recipe was easy to follow and I was able to make a delicious Swiss roll on my first try.
Md Asif Khan
m.k@hotmail.comThis Swiss roll is a great make-ahead dessert. I made it the day before a party and it was still fresh and delicious the next day.
NP Dahal
dahal_n14@hotmail.comI'm not a big fan of lemon curd, but I thought I'd give this recipe a try. I was pleasantly surprised! The lemon curd filling was not too tart and it complemented the sponge cake perfectly.
Joan Kirlew
j.kirlew@hotmail.comThis Swiss roll was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious dessert.
Riza Muhammad SabiR Faisalabad Pakistan
pakistan.r@yahoo.comI've made this Swiss roll several times and it always turns out perfectly. It's a great recipe for special occasions or just for a weekend treat.
Anshee B
anshee.b59@hotmail.comThis is my new favorite dessert! The Swiss roll is so light and fluffy, and the lemon curd filling is the perfect balance of tart and sweet.
Celestino Racpan
c@yahoo.comI made this Swiss roll for a party and it was a hit! Everyone loved it. The recipe was easy to follow and the results were impressive.
blessing george
blessing_g84@gmail.comThis Swiss roll with lemon curd filling was a delightful treat! The sponge cake was light and fluffy, and the lemon curd filling was tangy and sweet. The combination of the two was perfect. I will definitely be making this again.