Lemon Penny Roll


Deposit 600 grams of pre-made sponge mix onto a lined baking tray.

Spread out evenly.

Bake at 220°C for 3 to 4 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. Cut into four equal portions.

Spread on top of each portion approximately 75 grams of Barker’s Professional Lemon Curd.

Roll up as per a chelsea bun.

Allow to cool in the paper or tea-towel.

When cool, cut into two equal pieces using a hot knife.  Lightly sprinkle with icing sugar.

Lemon Penny Rolls

Lemon Penny Rolls

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