Swiss Roll With Lemon Curd Filling Recipes

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LEMON CAKE ROLL



Lemon Cake Roll image

This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 large eggs
1 cup sugar
3 tablespoons cold water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup sugar
3 tablespoons all-purpose flour
1 large egg, lightly beaten
3/4 cup water
1/4 cup lemon juice

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.

Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.

SWISS ROLL WITH LEMON - CURD FILLING



Swiss Roll With Lemon - Curd Filling image

A recipe I found looking for Swiss recipes for that region in the ZWT. This is from alleasyrecipes.com from the Swiss food section. It calls for purchased or already made lemon curd.

Provided by diner524

Categories     Dessert

Time 30m

Yield 1 17 inch roll, 17 serving(s)

Number Of Ingredients 7

2 tablespoons butter, softened
2 tablespoons all-purpose flour
6 tablespoons sugar
4 eggs
1/2 cup self-rising flour
lemon curd
2 tablespoons superfine sugar

Steps:

  • Preheat the oven to 400°F Using a pastry brush, coat the bottom and sides of an ll-by-17-inch jelly-roll pan with 1 tablespoon of softened butter. Line the pan with a 22-inch-long strip of wax paper, and let the paper extend over the ends of the pan.
  • Brush the remaining butter over the paper, and sprinkle 2 tablespoons of all-purpose flour over it, tipping the pan to spread the flour evenly. Invert the pan and rap it sharply to remove the excess.
  • With a whisk or a rotary or electric beater, beat the 6 tablespoons of sugar and the eggs together until the mixture is light and fluffy. A little at a time, sift the self-rising flour over the eggs, folding the mixture together gently but thoroughly with a rubber spatula. Do not overmix.
  • Pour the batter into the jelly-roll pan and, with a spatula, spread it out evenly. Bake in the middle of the oven for 10 minutes, or until the top is a light golden color and the cake has begun to come away from the sides of the pan.
  • Remove the cake from the oven and dust it evenly with the superfine sugar. Then turn it out on a sheet of wax paper and gently peel off the paper.
  • Spread the top of the cake evenly with lemon curd and, starting at the long edge, roll it into a cylinder. Cool to room temperature. To serve, cut the cake into 1-inch slices and arrange the slices attractively on a plate.

SWISS ROLL WITH LEMON-CURD FILLING



Swiss Roll With Lemon-Curd Filling image

Make and share this Swiss Roll With Lemon-Curd Filling recipe from Food.com.

Provided by Michelle_My_Belle

Categories     Dessert

Time 40m

Yield 1 17 inch roll, 34 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
2 tablespoons butter (softened)
2 tablespoons all-purpose flour
6 tablespoons sugar
2 eggs
3/4 cup self rising flour
2 tablespoons superfine sugar

Steps:

  • To make lemon curd:.
  • In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
  • Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
  • Do NOT let your mixture boil, the eggs will curdle.
  • Pour into small bowl and stir in lemon peel.
  • Refrigerate until ready to use.
  • Swiss Roll:.
  • Heat oven to 400°F.
  • Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
  • Line pan with wax paper, allow to extend over the sides.
  • Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
  • Turn pan over and tap to remove extra flour.
  • With beater or wire whisk beat sugar and eggs together until light and fluffy.
  • A little at a time, sift self rising flour over eggs.
  • Fold gently together with rubber spatula, do NOT overmix.
  • Pour batter into lined pan and spread evenly.
  • Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
  • Remove from oven and dust evenly with superfine sugar.
  • Turn it out on a sheet of wax paper and peel away paper.
  • Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
  • Cool.
  • To serve, cut into 1/2 inch slices.

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  • When the sugar is dissolved, add the beaten eggs and continue to heat, stirring occasionally, until the mixture thickens. Transfer to a bowl to cool.
  • For the sponge, preheat the oven to 200C/400F/Gas 6. Grease and line a 26x40cm/10½x16in baking tray with baking parchment.
  • Place a large heatproof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until lukewarm (don't overheat the mixture). Remove bowl and whisk until the mixture is very thick and leaves trails when the whisk is removed.
  • Spread the mixture onto the prepared baking tray and place on the middle shelf in the oven. Bake for 8-10 minutes, or until firm to the touch.
  • Lay a large piece of greaseproof paper or a tea towel on the work surface and dust with sugar. Tip out the cake onto the dusted paper/tea towel and carefully remove the baking parchment.
  • Position the cake with one of the short ends nearest to you. Make a cut across the width of the sponge about 1cm/½in in and about three-quarters of the way through the depth of the sponge (this will help you roll up the sponge).
  • Before serving, trim the ends of the roll to create a neat finish and dust with a little extra sugar, if desired.
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Top Asked Questions

How do you make a Swiss roll with double cream?
When the swiss roll has cooled, pour the double cream into a bowl and whisk to stiff peaks. Gently unroll the swiss roll from the tea towel, and cover with a generous helping of lemon curd. Add the whipped cream on top of the curd, and spread out with a palette knife.
What do you put on a Swiss roll?
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. A perfect lemon curd with just the right amount of zing.
How do you cook a raspberry lemon Swiss roll?
Fresh raspberries, cream and lemon curd fill this stripy Raspberry Lemon Swiss Roll, which is light, airy, and perfect for a picnic. Preheat your oven to 200°C / 355°F (180°C fan) and grease and line a swiss roll (cake roll) tin with baking parchment or a silicon baking mat, and set aside.
What can I do with lemon curd?
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. A perfect lemon curd with just the right amount of zing. Spread thickly on freshly buttered bread or use as a delicious filling for cakes and biscuits.

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