chinese lemon swiss roll

This Lemon Swiss Roll is one of my favorites for summer parties. 4 tbsp Finely grated zest of 1 unwaxed lemon. Add the lemon juice and beat again. Company registration number: 07255787. Cover the curd with a disc of waxed paper or baking parchment and seal with the lid. Grease and line a 33 x 23cm Swiss roll tin with buttered baking parchment. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. When ready to fill, mix the lemon curd with the whipped double cream. You need to be signed in for this feature, 36 Featherstone Street Spoon the lemon curd on top - you'll need about half the jar - and spread it evenly over the icing. EC1Y 8AE, LoveEverything.com Limited, a company registered in England and Wales. If you fancy a more traditional Swiss roll, flavour the sponge with half a teaspoon of vanilla extract and simply fill with raspberry jam and butter icing instead. Sift over the remaining flour and fold in. Using a sharp knife, cut off the crusty edges from the 2 long sides. When the cake is cold, gently unroll but do not flatten it or it could crack. Put the sugar in a heatproof bowl and stir in the lemon zest and juice. Set on a wire rack and leave to cool. Sift over half the flour and, using a large metal spoon, lightly fold it into the egg mixture. Spread thickly on freshly buttered bread or use as a delicious  filling for cakes and biscuits. Copyright © lovefood.com All rights reserved. Preheat the oven to 200°C/Gas 6. Method. London Line a 23x33cm/9x13in Swiss roll tin with baking parchment. Place the eggs, sugar and vanilla seeds in a … Spread the cake with lemon butter icing to within 1cm of the edges. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper. To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. It's important to use gentle movements to retain as much air as possible in the batter, but you'll need to watch out for pockets of flour. Slowly roll the cake up again, enclosing the filling, and place on a plate. It will continue to thicken in the jar, so don’t allow it to overheat or the eggs could scramble. I always have some new combinations and this Lemon Swiss Roll is always a second choice. Mums Still Know Best: The Hairy Bikers' Best-Loved Recipes, Do you want to comment on this article? You can make it easy and for a short time you can get perfect light taste. Preheat the oven to 190C/375F/Gas 5. Pour the mixture slowly into the prepared tin and gently spread with a spatula, so the base of the tin is evenly covered. A perfect lemon curd with just the right amount of zing. Carefully unroll the Swiss roll and spread over the filling, then gently re-roll, finishing with a seam underneath. 100g caster sugar2 unwaxed lemons, finely grated zest3 lemons, freshly squeezed juice2 large whole eggs2 large egg yolks75g unsalted butter cut into small cubes. Add the lemon juice and beat again. Sprinkle with extra sugar if you like. Carefully remove the bowl from the heat and continue whisking for a further 5 minutes. Put the eggs, 115g of sugar and lemon zest in a heatproof bowl and place over a pan of gently simmering water. Pour the hot lemon curd into a warm, very clean jar and leave to cool. Keep the lemon curd in the fridge and use within 2 weeks.

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