Try this delicious Swiss Roll from The great Australian Bake Off contestant Liesel.
For the sponge, grease and line a sponge roll tin and preheat oven to 225°C. Place eggs, lemon zest and sugar in a bain marie and whisk with hand held mixer until light, creamy and tripled in volume. Removed from heat and whisk until cool. Sieve flour into mixture, fold in gently. Remove a small amount, colour green and pipe designs into the tray; freeze. Fold in chopped lemon thyme to remaining mixture to taste. Pour into tin, bake for 8 minutes. Turn out on baking paper sprinkled with sugar and roll up until cool. Fill and decorate.
For the curd, whisk lemon juice, zest, butter and sugar in a bain marie until sugar has dissolved. Add eggs off the heat, then place back on and stir until thickened. Add turmeric to taste. Soak gelatin in cold water, whisk into hot lemon curd, pour into pan and set in fridge. Fill sponge with curd and fresh whipped cream.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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