Jo Seagar joined Wendyl Nissen on The Long Lunch and here is her recipe for Lemon Curd & Whipped Cream Sponge Roll.
Sponge rolls are very impressive but actually darn easy to make. This one never fails to win me Brownie points and is a frequent “go to” recipe when, for whatever reason, you need cake in a hurry. This one is filled with a delicious combination of sharp tart Lemon Curd and whipped cream, but it could be any jam or spread with yoghurt for equally praiseworthy “raves”.
Prep time 10 minutes plus 20 minutes cooling
Cook time 8 minutes
Serves 8 – 12
For the sponge:
½ cup caster sugar
4 eggs, at room temperature
½ cup self raising flour
For the filling:
300 ml cream
1 cup lemon curd
Icing sugar to dust
Preheat oven to 200°C. Spray a 25 x 35 cm Swiss roll or roulade tin with baking spray and line with baking paper. Spray the paper with baking spray. Trim the paper to 1 cm above the sides of the tin. Spray the paper with baking spray.
Wash a metal, glass or china (not plastic) bowl in boiling water to warm it. Dry well. Add the eggs and caster sugar and, with an electric mixer, beat the together until thick, pale and creamy. It should be thick enough so that when you lift the beaters out of the mixture they will leave ribbons across the surface. Do not be impatient with this step, it will take 6 – 8 minutes of beating.
Sift the flour and carefully fold into the egg mixture. Spread into the prepared tin and smooth the surface with a spatula. Bake for 7 – 8 minutes until pale golden brown, well risen and pulling away from the sides of the tin.
Remove from the oven. Lay a fresh sheet of baking paper over the top of the sponge and then a wire cooling rack over this. Carefully flip over the lift off the tin. Carefully peel off the baking paper and cool completely.
Whip the cream until desired thickness and keep chilled as the sponge cools. Minimum cooling time will be 15 – 20 minutes.
Lightly score a line along one of the long edges of the sponge, about 1 cm from the edge. This helps with the first roll.
Using a spatula or palette knife, evenly spread the lemon curd over the sponge, right to the edges. Add a layer of whipped cream, also spreading to the edges. Roll towards you, starting with the scored edge side. Use the paper to keep the roll tight and round like a sushi roll. Transfer to a serving platter and dust with icing sugar. Serve with extra whipped cream if desired. Slice with a serrated knife, wiping after each creamy slice.
Handy tip – For a dessert version, I replace the whipped cream with softened ice-cream and keep it in the freezer. The result is known as an “Arctic Roll”.
Afternoon Talk with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.