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    You are in: Home / Recipes / Swiss Roll With Lemon - Curd Filling Recipe
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    Swiss Roll With Lemon - Curd Filling

    Swiss Roll With Lemon - Curd Filling. Photo by Chef Jean

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    diner524's Note:

    A recipe I found looking for Swiss recipes for that region in the ZWT. This is from from the Swiss food section. It calls for purchased or already made lemon curd.

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    Serves: 17


    17 inch ...

    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on June 27, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Swiss Roll With Lemon - Curd Filling

    Serving Size: 1 (23 g)

    Servings Per Recipe: 17

    Amount Per Serving
    % Daily Value
    Calories 67.9
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 1.2 g
    Cholesterol 47.3 mg
    Sodium 75.4 mg
    Total Carbohydrate 9.4 g
    Dietary Fiber 0.1 g
    Sugars 5.9 g
    Protein 1.9 g

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