Lemon Swiss Roll

Ingredients

Deposit 1 kilogram of pre-made sponge mix onto a lined baking tray.

Spread out evenly.

Bake at 220°C for 5 to 6 minutes until just baked.  (Do not overbake).

Tip onto a tea-towel or paper sprinkled with castor sugar.

Peel off baking paper from top of sponge.

Spread the sponge with approximately 500 grams of Barker’s Lemon Curd.

Roll up as per a chelsea bun.

Allow to cool in the paper or tea-towel.

Using a hot knife cut into equal pieces and lightly sprinkle with icing sugar.

Note:   Barker’s Passionfruit, Orange or Lime Curds can also be used as an alternative

Lemon Swiss Roll

Lemon Swiss Roll

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