Ingredients
Serves: 6 people
Prep time: 25 minutes
Cooking time: 35 minutes
Swiss Roll:
- 150 ground, plain flour
- 120g caster sugar
- 2 tsp baking powder
- 2 tsp vanilla extract
- 5 eggs
Lemon curd:
- 6 lemons, freshly squeezed
- 3 eggs
- 200g sugar
- 75gr butter
Berry compote:
- 150g berries of your choice
- ½ lemon zest & juice
- 25g caster sugar
Chantilly cream:
- 250ml pouring cream
- 50g icing sugar
- 1 vanilla pod
Method
- Preheat a fan oven to 180 degrees Celsius.
- In a large mixing bowl, beat the eggs with the sugar & the vanilla until pale & fluffy, roughly 5 minutes
- Add the sifted flour & baking powder to the egg mixture and fold together with a spatula, being careful not to knock off the air.
- Line a shallow roasting tray with parchment paper, pour the cake batter and spread evenly with a rubber spatula
- Bake the sponge cake for 8-10 mins or until the sponge feels springy to the touch & light golden in colour.
- Allow the cake to cool slightly and roll with parchment paper on both sides
- For the lemon curd, select a heatproof glass bowl that will fit over a medium-size saucepan.
- Fill the saucepan with enough water to touch the bottom of the bowl and bring to a simmer.
- In the heatproof bowl, add the eggs, sugar and lemon juice and beat vigorously until combined
- Place the bowl over the simmering water and cook for 15 minutes, stirring every now and again or until the mixture has thickened.
- When the mixture is cooked, remove from the heat and whisk in the diced cold butter.
- For the berry compote, tip all the ingredients into a medium-size saucepan with 2 tbsp of water and cook over medium heat until the fruits have softened.
- For the Chantilly, pour the cold whipping cream in a mixing bowl which has been refrigerated beforehand. If the cream is not sufficiently cold, place the bowl in a bigger recipient filled with ice.
- Continue whisking until the cream thickens to soft peaks and sticks to the coil of the whisk
- Add the icing sugar and vanilla essence and fold this gently & refrigerate immediately
- Spread a thin layer of the lemon curd on the cooled sponge
- Top the lemon curd with the Chantilly cream & spread evenly with the help of a spatula.
- Roll the Swiss roll tightly and wrap it up with cling film and store in the refrigerator for at least 2 hours before slicing & serving.
- Sprinkle the Swiss roll with icing sugar before slicing & serve with the berry compote.
Chef's Tips:
Fold gently: Use a spatula and a light hand to keep the batter airy; overmixing will result in a flat cake.
Don't overfill: Too much cream causes cracking and leaking - less is more.
Use high-fat cream: 35–40% fat gives the smoothest, most stable Chantilly.
Butter off the heat: Whisk in cold butter at the end for a glossy, smooth-finish lemon curd.
Balance the bite: If the lemon curd is too sharp, add a touch more butter.
