Easy no fuss Swiss roll recipe, great for a quick dessert, or tea party, any sugar and crumbs flavored icing sugar can be used. This is a no butter recipe, great for Lactose intolerant people.
- Prep Time : 20 minutes
- Cook Time : 12 minutes
- Yield : 8-12
1 - Line a baking tray with grease proof paper approx 30x25cm. Switch on the oven to 200c/400F GasMark 6
2 - Whisk the eggs in a bowl or mixer and add the lemon drizzle icing sugar, whisk further for 10 mins till the mix has increased in volume and is pale in colour.
3 - Fold in the flour gently, as you don't want to lose the air.
4 - Pour the mixture into the lined baking tray, making sure the mixture is evenly spread to the edges.
5 - Bake in the middle of the oven for 10-12 minutes until lightly golden and just firm to touch. Take out the oven and leave to cool.
6 - Dust a second piece of greaseproof paper with a little icing sugar. Carefully lift the sponge and flip over onto the second dusted piece of paper. This is so the smooth side will be on the outside of the Swiss roll. Gently peel off the greaseproof paper from the back of the sponge.
7 - Spread with the lemon Curd (if using). Make sure to spread evenly to the edges.
8 - Whisk or beat the cream cheese and Key Lime icing sugar together in a mixing bowl or Stand mixer until it forms a light creamy mixture, approx 2-3 minutes.
9 - Spread the cream cheese mix over your sponge, again making sure to evenly spread to the edges.
10 - Your sponge is now ready to roll, gently lift one side using the the paper to help you and roll the sponge as tightly as you can without breaking, move the paper away as you've rolled.
11 - Dust with icing sugar to serve.