Desserts
Lemon Curd Swiss Roll
Andre Blake
Ingredients :
• Swiss Sponge Cake
• Lemon Curd
Yield : 8 -10 Servings
• Lemon Whipped Cream
• Powdered sugar
Directions : 1 . Spread lemon curd over cooled sponge cake in an even layer . 2 . Then spread lemon whipped cream into an even layer . 3 . Start to roll the sponge beginning at the short end of the rectangle using the parchment paper to assist in keeping the roll tight . 4 . Trim off each end of the roll in order to make them even ; then dust liberally with powdered sugar .
Sponge Cake Ingredients :
• 10 eggs
• 2 cups sugar
• 2 tablespoons warm water
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 ⁄ 2 teaspoons salt
• Powdered sugar , as needed
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Sponge Cake Directions :
1 . Pre-heat oven to 375 degrees Fahrenheit . 2 . Line a sheet pan with parchment paper . Butter and flour the base and sides of the pan . 3 . Whip the eggs and sugar together for 4 to 5 minutes or until it becomes thick , creamy and pale in color . Then add vanilla extract and water until incorporated . 4 . Sift flower and salt together , then spoon over egg mixture in thirds , folding in each time , be careful not to lose too much volume by overmixing .
5 . Once all the egg whites combine into the batter , pour into prepared sheet pan and bake at 375 degrees Fahrenheit for 12 to 15 minutes . Bake until cake is slightly springy in the center when touched .
6 . Lay a large piece of parchment onto the countertop , one that is larger than the sheet pan . Sprinkle parchment with powdered sugar so cake does not stick . Flip cake , facedown onto parchment removing from pan and parchment that lined the bottom of the cake . Let cool completely .
Recipe continues on next page .