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For the sponge

For the filling

Nutrition: per serving

  • kcal708
  • fat36g
  • saturates18g
  • carbs90g
  • sugars57g
  • fibre1g
  • protein12g
  • salt0.8g
    low

Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy – this can take about 5 mins. Fold in the flour, caraway seeds (if using) and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.

  • step 2

    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, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.

RECIPE TIPS
MAKE AHEAD

The sponge can be made the day before

and wrapped tightly in cling film, then

rolled up the following day. If not using

homemade lemon curd, add a little more

lemon juice to shop-bought for an extra

hit of tanginess.

MAKE YOUR OWN LEMONADE

Make instant lemonade by blitzing 3 chopped

lemons with 100g caster sugar. Push through

a sieve and serve with ice and sparkling water.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.6 ratings

24liversidgep27000

question

can we choose any flavoring or just lemon

24liversidgep27000

strawberry

KazL_aka_Red

question

This went badly wrong. The mix was liquid. I rang my SIS who is a trained chef and runs a cafe. She thought the ingredients sounds the boring quantities. I added more flour to get a mix and then it rose like topsy to double the height of the swiss roll tin. It tasted ok but looked a complete…

antoniacarroll

A star rating of 4 out of 5.

This was lovely - quite a firm sponge. I always thought you need to whisk the egg whites separately, so maybe this is why this is firmer than other swiss rolls I've made. Lovely delicate flavour though. I substituted mascarpone for Philadelphia cream cheese as that's all I had. Do be careful not to…

lynzo123

how many does this serve?

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