Lemon Swiss Roll

A light and fluffy sponge cake that is filled with a creamy, tangy lemon filling, and then rolled into a beautiful swirl.

Whip egg whites with sugar until medium peaks hold. Transfer to a bowl.

Add egg yolks to the stand mixer and beat with sugar, pinch of salt and vanilla until super thick and tripled in size.

Fold the egg whites through the yolks with a rubber spatula.

Sieve in flour and fold it through carefully, without deflating the mixture.

Add to a jelly roll pan or baking sheet with a lip.

Spread it out with an offset spatula. Bake for 12 minutes until lightly golden brown.

Liberally dust a kitchen towel with powdered sugar, then tip on the baked sponge and peel off the parchment.

Roll it up in the kitchen towel and let it cool to room temperature.

Whip together mascarpone, vanilla, sugar and heavy cream.

Unroll the sponge cake carefully then spread over the cream mixture.

Add on dollops of lemon curd and spread this out too. Carefully roll the swiss roll back up.

Refrigerate it for 30 minutes before slicing. Leftover swiss roll can store for 3 days in the fridge.

See the link for the full recipe!