Prep 20 mins
Cook 10 mins
A recipe I found looking for Swiss recipes for that region in the ZWT. This is from alleasyrecipes.com from the Swiss food section. It calls for purchased or already made lemon curd.
- Preheat the oven to 400°F Using a pastry brush, coat the bottom and sides of an ll-by-17-inch jelly-roll pan with 1 tablespoon of softened butter. Line the pan with a 22-inch-long strip of wax paper, and let the paper extend over the ends of the pan.
- Brush the remaining butter over the paper, and sprinkle 2 tablespoons of all-purpose flour over it, tipping the pan to spread the flour evenly. Invert the pan and rap it sharply to remove the excess.
- With a whisk or a rotary or electric beater, beat the 6 tablespoons of sugar and the eggs together until the mixture is light and fluffy. A little at a time, sift the self-rising flour over the eggs, folding the mixture together gently but thoroughly with a rubber spatula. Do not overmix.
- Pour the batter into the jelly-roll pan and, with a spatula, spread it out evenly. Bake in the middle of the oven for 10 minutes, or until the top is a light golden color and the cake has begun to come away from the sides of the pan.
- Remove the cake from the oven and dust it evenly with the superfine sugar. Then turn it out on a sheet of wax paper and gently peel off the paper.
- Spread the top of the cake evenly with lemon curd and, starting at the long edge, roll it into a cylinder. Cool to room temperature. To serve, cut the cake into 1-inch slices and arrange the slices attractively on a plate.
This was very easy to make and tasted great. The cake part turned out to be pretty tough...not sure if I over mixed, but I really tried not to. Just watch out for that! Also, I rolled mine starting at the short end so I would have larger servings, but I really recommend starting at the long side to make small servings so you wouldn't notice if the cake turns out a little tough. Would be great served with afternoon tea! Made for ZWT 7.