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 Professional 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.

Lemon Swiss Roll

Lemon Swiss Roll

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