This weeks bake was all a bit rushed, starting my placement and commuting into London each day means I have had less time. I wanted to get my bake done so I could take the pictures in the day light but mother nature ruined that as we had a massive thunderstorm so it got dark much earlier so I do apologise for the poor quality photos! The bake I chose is a gluten free Lemon Curd Swiss Roll, not having made a Swiss roll in a number of years (I normally use one as the base for my yule log) I thought it was be nice to make one to take as an offering for the office! I made my own lemon curd and cream for the filling but you could use jam or cream and strawberries.
- 100g Caster Sugar
- 100g Self Rasing Flour (I used Doves farm Gluten free flour which worked really well)
- 4 Medium Eggs
Lemon Curd Ingredients
- 2 Medium Eggs
- 175g of Caster Sugar
- Zest and Juice of 2 Lemons
- Preheat the oven to 200 degrees celsius, Line a Swiss roll tin with grease proof paper (I use a large flat baking tray for mine which is perfect size if you don’t have a proper Swiss roll tin)
- Start by whisking the whole eggs until the are light and fluffy adding the sugar a little at a time, this can take a while depending on the mixer, when the whisk leaves a trail the egg mixture is ready.
- Fold the flour into the egg mixture very carefully to ensure that the air stays in and eggs do not go flat.
- Spoon the mixture into the prepared tin and level, bake in the oven for 10 minutes until the top is golden brown. – I started to make the lemon curd whilst it was in the oven.
- Once cooked remove from tin and cut a line down the short edge of the roll about 2.5cm from the edge not all the way through, then with the grease proof paper still on roll up the Swiss roll (This should prevent it from cracking when adding the filling).
- Finish preparing fillings; To make lemon curd add all the ingredients to a heat proof bowl over some simmering water, stir to avoid any lumps forming continue to do this until the curd is at your desired thickness. I also added some cream to mine (about 150ml) with 1/2 tablespoon, and a drop of vanilla essence and whisked until soft peaks.
- Once the roll is completely cooled add the fillings evenly ensuring not to overfill as will come out the ends, then roll up and serve with a dusting of icing sugar.
Tip: If you over whisk the cream, add a little milk and fold in to get desired consistency.