This recipe is a flourless Lemon Roll taken from the previously showcased cookbook accompanying the Great British Bake Off series; ''How to Bake''. This light lemon sponge is best eaten within 24 hours to avoid the cream seeping into the sponge and creating a soggy bottom.
The key to this recipe is to ensure the cake is served chilled as this allows the curd and cream to solidify and act as a cement.
4 large eggs
125g caster sugar
2 unwaxed lemons zested and juiced
100g ground almonds
6 tablespoons of Lemon Curd (taken from the batch made in an earlier blog post)
200ml double cream whipped and well chilled.
1 Swiss roll tin 20.5x31cm greased and lined with baking paper
Preheat the oven to 180c. Separate the eggs into yolks and whites. Whisk the sugar and zest into the yolks until pale. Carefully fold in the almonds and lemon juice, using a cut and fold method to avoid knocking out the air.
Whisk the whites into stiff peaks then fold in the yolk mixture in three parts.
Spread the fluffy mixture over the baking paper and push into the corners, ensuring that the mixture is evenly spread across the greaseproof. Bake for 20 mins or until browning on the top. Cover with a damp teacloth once removed from the oven. Cool completely.
Sprinkle with caster sugar and turn over onto a fresh sheet of greaseproof. Carefully peel the original paper off the back of the cake.
Spread the curd to the edges allowing a 2cm strip on one shot side to avoid the filling bursting out the seam. Spread your whipped cream over the top of the curd.
Gently roll the sponge from the curdless end using the paper to help you. Transfer to a plate and sprinkle with icing sugar. Chill for a few hours before serving.
Delicious, you don't have to worry about it all being eaten within 24hours! Mine was gone in about 2.
|Flourless Lemon Roll Cake|