Friday 19 April 2013

Baked Lemon Roll Recipe

Another classic British twist on the Swiss roll (jelly roll) theme. This time for a sponge roll with a lemon filling that can be served as a tea-time cake or as a dessert.

Baked Lemon Roll

Serves: 4
A roll of white sponge topped with sultanas and lemon zest in a brown sugar base that's rolled and sliced into rounds before serving with tea or as a pudding with custard or cream


For the Sponge:

175g (1 1/2 cups) self-raising flour
pinch of salt
60g (2 oz) butter
6 tbsp milk

For the Filling:

2 tbsp brown sugar
6 tbsp fresh white breadcrumbs
3 tbsp sultanas
1 whole lemon


Golden syrup (corn syrup) and crème fraîche, to serve

Begin with the filling. Grate the lemon zest into a bowl then remove the lemon pith and slice the lemon flesh. Remove the pips then chop the flesh finely. Add the lemon flesh to a bowl along with the sugar, breadcrumbs and sultanas. Set aside as you prepare the dough.

Sift the flour and salt into a bowl then rub in 45g (1 1/2 oz) of the butter. Add enough of the milk to mix to a fairly soft dough then turn out onto a floured work surface and roll out into an oblong about 25 x 20cm (10 x 8 in) in size.

Melt the remaining butter. Brush some over the dough then evenly spread the filling over, leaving a border of 1 1/2cm (3/5 in) all the way around. Moisten the edges of the dough then roll up from one sort end. Pinch the ends together then carefully transfer to a baking tin. Brush the top with more butter then transfer to an oven pre-heated to 190ºC (Gas Mark 5) and bake for 30 minutes.

Remove from the oven and allow to cool slightly. Serve warm, accompanied by warmed syrup and crème fraîche.

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