Lemon Swiss Roll

Ingredients

• Oven temp: 400F-204 C
• The Cake
Eggs 4
Maida ¾ cup (90 g)
Powdered Sugar ¾  cup (180 g)
Vanilla Essence ¾  tsp
Baking powder ¾  tsp
Baking tin, 30cmx30cm (12”x12”), lined with butter paper.
• Lemon Curd (below)
• Icing (Confectioner’s sugar) ½ cup (60 g)
• A towel or some other piece of cloth, a little larger than the tin.
• Lemon Curd>
• Sugar 1 cup (240 g)
• Butter ½ cup (125 g)
• Lemon rind, grated   ½ tsp
• Lemon (Nimbu) juice ¼ cup (60 g, approx. 3)
• Eggs, slightly beaten 2

Preparation

• Make the Lemon Curd :  Place the sugar, butter,  lemon rind and juice in a pan and place the pan in another pan with hot water in it (or use a double boiler). Stir, till sugar dissolves. 

• Add the eggs gradually to the mixture, stirring all the time. Continue to cook, taking care not to let the water come to a boil (or else the eggs may curdle). 

• Cook till a coating consistency is reached. Takes about 15 minutes. 

• Remove from heat and use or cool and store in sterilized, air- tight jars. 

• Note: The broader the vessel the faster it will cook, since a larger surface comes in contact with the heat. 

• Prepare Sponge Cake batter. Bake in a pre-heated oven for about 10 minutes—till a sharp knife put in comes out clean

• Sprinkle icing sugar over the towel and keep ready while cake is baking.

• Remove cake from oven and turn it over on to the towel, top side down.

• Trim off the edges immediately and roll cake into a scroll, along with the cloth, and leave to cool.

• When cool, unroll the cake and remove the butter paper, and spread a layer of lemon curd over it.

• Re-roll, leaving the cloth behind, and arrange on to a serving dish, with the edge on the bottom and cover with a layer of lemon curd and serve.