Lemon Curd Swiss Roll Cake

I have a lemon tree outside in my garden. They hang from the trees in the autumn and spring. When they begin to turn yellow my family knows that this means lots of desserts, drinks and marinades. All made from the lemons from the trees. I don’t know how to describe it, but the flavour of the lemons from the trees is completely different from the ones I get from the supermarket. I prefer the lemons from my own trees than getting them from a shop. So this morning as I was playing with milo, my dog, I picked the lemons that were ripe and I immediately wanted to make a light and delicious dessert. I decided on a lemon curd Swiss roll cake.

Preparation Time 30 minutes

Cook Time 20 minutes

Serves 12

Ingredients

Lemon curd

4 egg yolks

3/4 cup sugar

1 tablespoon lemon zest

1/3 cup lemon juice

1/8 teaspoon salt

6 tablespoons butter

Cake

3 eggs- separated

30 grams sugar + 30 grams sugar- separated

30 ml vegetable oil

30 ml whole milk

1 teaspoon lemon zest

60 grams of all purpose flour

1/4 teaspoon cream of tartar

Filling

1 cup whipping cream

2-3 tablespoons icing sugar

Instructions

Make the lemon curd: Prepare a double boiler system. Combine the yolks, sugar, zest, juice and salt in a glass bowl. Whisk it in until smooth.
Place the bowl onto the double boiler. Continuously whisk it on a low heat until thickened like a hollandaise.
Remove it from the heat and mix in the butter one tablespoon at a time. Pour it into a bowl and cover the surface with cling film and place it in the fridge to cool.
Make cake: prepare a 9x13 inch baking pan with parchment paper. Set it aside. Preheat the oven to 190c
Combine the egg yolks and 30 grams sugar and beat on a high speed until light and pale. Add the oil and milk. Mix it through again.
Sift the flour into the mixture and whisk until smooth. Set it aside.
In a clean bowl, beat the egg whites until foamy. Add the cream of tartar and beat well.
Gradually add 30 grams of sugar and beat until stiff peaks.
Fold the egg whites into the egg yolk mixture in 3 additions. Slowly fold it in, making sure the first lot of egg whites are mixed in properly before adding any more. Fold in the lemon zest.
Pour into the prepared baking tray. Tap the tray on the counter 2-3 times. It will help release any air bubbles.
Bake 14-15 minutes until soft and springy to touch.
While the cake bakes, prepare a sheet of parchment paper, a few inches longer than the baking pan. Dust the top of the parchment paper generously with sugar.
Once the cake is ready, remove it from the oven and immediately invert it onto the parchment paper.
Quickly but carefully remove the layer of parchment paper on top and then begin to roll the Swiss roll, beginning at the narrow end and then set it aside to cool.
Beat the cream with the sugar until stiff peaks.
Unroll the Swiss roll cake and spread over the lemon curd. You may not need to use all the lemon curd.
Spread the whipped cream over the top.
Slowly roll the cake back up, being careful not to push the whipped cream out of the cake.
Chill it for an hour in the fridge.
Just before serving, dust it with icing sugar. Slice and serve.