Swiss roll with lemon curd filling

This one is from my archive 🙂

The monsoons have arrived in Delhi 😀  and to my mind comes a few lines of a romantic song 😉 …….Rimjhim gire sawan, sulag sulag jaaye  mann, bheege aaj iss mausam mein, lagi kaisee ye agan…….. 😀 …….and the perfect season to bake 😉

While i bring together the ingredients to bake, it’s pouring outside ❤ ( i wish i could get drenched!! )

I am not new to baking, but gradually picking up after more than a decade hiatus 🙂

Pakhi peeked in a while ago to check what i am up to 😉 Aaaahh…..I feel sneaky !! this is going to be a surprise for her 😀 and this kid of mine only has ‘sweet tooth’ in extra pairs 😀

I had planned to bake a simple tea cake, changed my mind to plain vanilla sponge 🙂 But once the cake was done, i was not happy wanted to zing it up 😀

………….and there the light came on ‘ why not make it into swiss roll with some tangy and tarty filling? ‘

Voila !!! Lemon curd !! 😀

So simple and yet so zingy 😀

Here’s how to about it ………

BASIC SPONGE CAKE

INGREDIENTS

85 grams – refined flour/ APF

1/2 tsp – baking powder

3 nos – eggs

90 grams – sugar

1 tsp – vanilla essence

METHOD

Pre- heat oven to 180 degrees C. Grease a 15 cms rectangle/square tin and keep aside.

Sieve the flour and baking powder in a large bowl.

In another bowl beat the eggs well. Add sugar and beat well again.

Fold in the flour into this , do not beat. Add the essence.

Pour the batter into the prepared tin and bake at 170 – 180 degrees for 15 minutes or till done.

Cool on a rack.

LEMON CURD

INGREDIENTS

1/4 cup – fresh lemon juice

1 tbsp – lemon zest

3 eggs – egg yolks only

5 tbsp – sugar

100 grams – unsalted butter ( cut into cubes)

METHOD

In a pan combine  the lemon juice, zest, egg yolks and sugar. Heat the mix over low flame, constantly stirring for 5 -6 minutes.

Take it off fire and start adding the butter cubes one at a time and keep stirring to mix well.

Pour it in a bowl or an air- tight jar. If stored in a bowl, cover it well with a cling film to avoid skin forming as the curd cools.

Refrigerate for a few hours before using.

TO ASSEMBLE

Cut the sponge cake horizontally in 1 1/2″ thickness. Spread an aluminium sheet and dust it with some powdered sugar and sugar granules.

Place the cake sponge layer on this sugar. Now apply a thick coat of the chilled lemon curd.

Start rolling the cake from one end to the other. Wrap the same aluminium sheet snugly around this roll. Refrigerate for an hour.

Before serving, slice it up and serve with a hot cup of brewed coffee.

Tip : You can apply any available jam in place of lemon curd and follow the rest of the procedure. Sprinkle some nuts of your choice before rolling.

If there is leftover lemon curd filling, use to fill fruit tarts or macaroons.

 

Undoubtedly Pakhi was super happy 😀 and i got lots of hugs and kisses ❤

A rainy evening well spent !!! 😉

Happy baking !!! 🙂

Cheers !!!