Delight in the bright and zesty flavours of this Lemon Curd Sponge Roll, a dessert perfect for special occasions or simply satisfying your sweet cravings. This tasty creation features a light and airy sponge cake rolled around a luscious homemade lemon curd filling, and makes for a delicious treat.
Credit: Whisk Media Group
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Lemon Curd Sponge Roll
- Combine eggs, sugar, cornflour, zest and juice in a large microwave-safe bowl. Whisk until combined and smooth. Add the diced butter and place onto the microwave turntable.
- Follow manufacturer’s instructions to reduce microwave power to 50%. Cook uncovered for 7 – 10 minutes, stirring every minute until mixture is thick enough to coat the back of a wooden spoon. (See tips)
- Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate until cold.
- Preheat oven to 180°C/160°C (fan-forced). Grease a 25cm x 32cm (base) Swiss roll pan. Line base and sides with baking paper.
- Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 7-8 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla.
- Sift flours twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir or beat. Pour into prepared pan and smooth evenly into corners using a spatula.
- Bake for 15 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Place a clean tea towel on bench topped with a sheet of baking paper. Sprinkle evenly with white sugar to cover area same size as sponge.
- Immediately turn out sponge onto prepared paper. Roll up gently from short side. Cool for 15 to 20 minutes or until room temperature. Gently unroll. Spread with curd, leaving a 3cm border at the end which will fill with curd once rolled. Decorate with strawberries.
Tips & Hints:
- Lemon curd will keep in the fridge in an airtight container for up to 1 week.
- Whisk curd before spreading onto sponge if lumpy.
- Sponge cake is best served on day of being made.
- Use fresh eggs at room temperature.
- Don’t skip on the sifting process! This incorporates air which is essential for good rise.
- To avoid cracking, do not overbeat or overcook the sponge.
- Do not allow sponge to sit for too long before rolling.
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