I haven’t made a sponge or Swiss roll in ages but was recently inspired to recreate the lemon curd roll I saw posted on one of my FB groups.
I dug out the wonky old baking sheet that’s the perfect size for the recipe I wanted to use and the result, with minimal effort since I already had some home made orange curd in the fridge, was delicious. It’s actually easier to make this cake than you’d suspect.
From left to right: ready to combine the beaten egg whites with the egg yolk/flour mixture, the greased, parchment paper lined, greased and floured baking sheet and the cake, ready to bake.
After baking – the top of the cake, the bottom, and the rolled up cooled cake ready for filling.
Ready to re-roll and sprinkled with icing sugar before cutting.
Inside of the sponge roll … nice and light and fluffy
Here are some pictures of my previous efforts at a vanilla roll filled with sweetened whipped cream, cherry jam and drained, jarred sour cherries …
… and a cocoa roll filled with chocolate buttercream.