So today’s post is one of my favourite recipes and brings back great memories of my first foray into television! Now that makes me sound like an experienced tv professional! Far from it! With three audience participations on Great British Bake Off: An Extra Slice I would hardly say I have a wide ranging tv repetoire! However, my first back in 2012 was by far my best! It was also the subject of one of my very first blogs!
I was one of three amateur bakers invited into Baking Mad to take part in a mini bake off! Each week had a theme and mine was lemon. After much deliberation and trials, I opted for this Lemon Mascapaone Swiss roll. Now unfortunately a certain Mr Lanlard thought it was too simple but sometimes simple is enough!! This is a really quick dessert too if you have some unexpected guests as the cake takes just ten minutes to make, ten to bake and then just needs cooling time and rolling time! Sounds simple right!
Lemon Curd Ingredients:
- Zest of five lemons and juice of six lemons (remaining zest of one lemon can be used in the Swiss roll).
- 115g unsalted butter.
- 450g caster sugar.
- 4 large eggs.
- Heat all the ingredients except the eggs in a saucepan over a low to medium heat until the butter has melted and all the sugar has dissolved. Take off the heat.
- Meanwhile lightly whisk the eggs in a large bowl. Add the ingredients from the saucepan into the eggs slowly whisking all the time until both are fully incorporated. Don’t add the mixture when its too hot or you will make scrambled eggs!
- Return the mixture to a low heat and continue to whisk for approximately five minutes. The mixture will begin to bubble and then thicken.
- Once the mixture has thickened remove from he heat and decant into a separate bowl or into sterilised jars to cool.
- Cool at room temperature and then store in the refrigerator
This lemon curd works amazingly in this Swiss roll but also tastes great on toast!
Swiss Roll Ingredients:
- 75g self raising flour (double sifted).
- 75g caster sugar (some additional caster sugar needed to turn cake out).
- 3 eggs.
- Zest of one lemon.
- Icing sugar for decoration.
- Preheat the oven to 180C (fan assisted) and grease and line a Swiss roll ton (9 x 13 inch).
- Beat the eggs using an electric whisk over a pan of hot water for two minutes.
- Add the sugar and lemon zest to the egg mixture and continue to whisk for another six minutes. The mixture will appear light in colour, thick in consistency and will have over doubled in volume (alternately can mix all in a KitchenAid for five minutes but i find the bain marie adds more volume)
- Slowly incorporate the flour into the mixture by folding in the flour using a metal spoon.
- Once fully incorporated pour into the lined Swiss roll tin and smooth the mixture using a palette knife.
- Bake in the oven, towards the top, for 8 minutes then turn the cake around and bake for a further two minutes.
- Take the cake out of the oven and turn out on to a piece of greaseproof paper lined with caster sugar.
- Cut a line 1 cm in from one end of the cake and whilst it is still warm roll it and secure. This will make rolling later much easier.
Lemon Mascarpone Cream Ingredients:
- 150g mascarpone cream.
- 150g whipping cream.
- Zest and juice of one lemon.
- 20g caster sugar.
- Soften the mascarpone cream before combining with all the other ingredients.
- Whisk using an electric whisk until thickened.
Assembling the Swiss Roll:
- To assemble unroll the cooled Swiss roll and spread a layer of lemon curd on the base.
- Then spread a layer of the lemon mascarpone cream on top. Whilst it may be tempting to pile on the curd and cream don’t as when you roll it will all pour out!
- Then roll the cake up as tightly as you can.
- Place on a cake board/stand and sprinkle icing sugar on top.