Prep:  50 minutes
Cook:  25 minutes
Serves:  8
Average: 3.2 (10 votes)
Difficulty:
Cuisine:
Saved:
11
Recipe by: Australian Eggs
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
Ingredients:
Lemon Curd
Sponge
Method:
Lemon Curd
  1. 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.
  2. 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)
  3. Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate until cold.
Sponge
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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