Recipes

Lemon Swiss Roll

Ingredients

Deposit 1 kilogram of pre-made sponge mix onto a lined baking tray.
Spread out evenly.
Bake at 220°C for 5 to 6 minutes until just baked.  (Do not overbake).
Tip onto a tea-towel or paper sprinkled with castor sugar.
Peel off baking paper from top of sponge.
Spread the sponge with approximately 500 grams of Barker’s Lemon Curd.
Roll up as per a chelsea bun.
Allow to cool in the paper or tea-towel.
Using a hot knife cut into equal pieces and lightly sprinkle with icing sugar.

Note:   Barker’s Passionfruit Curd can also be used as an alternative

For a gluten free version, make or buy your own sponge mix using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)

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