Sunday, February 12, 2012


I made a really yummy lemon curd swiss roll yesterday. I found a recipe on BBC Good Food, which comes close, but then again my version is so much easier and unfussy, I figured I'd share it with you. There's no waiting for the cake too cool off and such silly things, which I think we can all agree can be terribly tedious;O)  

The mixing: Set the oven at 200 degrees C. Beat two eggs and 3 dl of caster sugar until light and fluffy. Add 3 dl of flour, a teaspoon of baking powder, 1 1/2 dl of milk, the zest of one lemon and beat for another couple of minutes.

Getting it in the oven: Then you line a large baking tray with baking paper and pour in the batter, making sure to spread it out evenly into one big square. Bake it in the oven for about 10 minutes or until golden brown.

Fillin' and rollin': Put another sheet of baking paper on your kitchen counter and dust it with caster sugar. Place the cake square "face down" on the paper with the sugar and soak "the back" with a wet napkin to loosen and remove the baking paper. Once removed, you drizzle the juice of a lemon mixed with 1 dl of caster sugar all over the cake, after which you spread a couple of good spoonfuls of lemon curd on top, making sure there's lemon goo all over the cake. Then you roll it up - while it's still hot - and eat it right away, preferably all of it.

Bon appetit!

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