Sour Cherry & Lemon Swiss Roll Recipe

Ingredients

110g plain flour
1 tsp baking powder
1 lemon
4 large eggs
110g caster sugar, plus extra to sprinkle
150ml double cream
2 tbsp icing sugar
210g jar of sour cherry curd

Prep: 30 mins + cooling | Cook: 15 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 32cm x 24cm Swiss roll tin and line with baking paper. Set aside.

2. Sift the flour and baking powder into a bowl. Add a pinch of salt and whisk together to combine. Set aside.

3. Crack the eggs into a large mixing bowl. Add the sugar. Use electric beaters to beat the eggs and sugar together for a couple of mins until they’re pale, foamy and the beaters leave trails in the mix as you move them. Finely grate in the zest from the lemon and whisk briefly to combine.

4. Add the flour to the eggs. Use a flexible spatula to lift and fold everything together, making sure they’re well mixed and no dry streaks of flour are left. Be careful not to knock too much air out of the mixture as you go.

5. Scrape the mixture into your Swiss roll tin, using your spatula to level it out. Bake for 10-12 mins until the sponge looks firm, golden and has started to shrink away from the edges of the tin.

6. Meanwhile, lay a clean tea towel on your kitchen paper. Top it with a large sheet of baking paper. Sprinkle a little caster sugar over the baking paper.

7. Take the baked sponge out of the oven and immediately turn it out onto the lined tea towel. Gently peel the baking paper away from the base of your sponge. Take the short end of the tea towel and gently start to roll up the sponge to make a Swiss roll shape. Set aside to cool completely for 2-3 hrs.

8. When you're ready to fill the Swiss roll, pour the double cream into a mixing bowl. Sift in the icing sugar. Use electric beaters to whisk the cream till it forms soft peaks.

9. Carefully unroll your Swiss roll. Spread the sour cherry curd over the Swiss roll, then top with the whipped cream. Gently roll the Swiss roll up again. Slice the cake onto a serving plate and serve in slices. The Swiss roll is best eaten on the day it’s made.