Name: Lemon swiss roll with lemon cream filling
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 ml cream thick, chilled; 30.00 ml castor sugar; 15.00 ml lemon juice; 4.00 eggs extra-large, seperated; 150.00 ml castor sugar; 2.00 lemon zest only; 5.00 ml vanilla essence; 60.00 ml almonds ground; 80.00 ml flour cake, sifted; icing sugar extra

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Ingredients (10)

FILLING

250.00 ml	cream — thick, chilled
30.00 ml	castor sugar
15.00 ml	lemon — juice

SWISS ROLL

4.00	eggs — extra-large, seperated
150.00 ml	castor sugar
2.00	lemon — zest only
5.00 ml	vanilla — essence
60.00 ml	almonds — ground
80.00 ml	flour — cake, sifted
	icing sugar — extra

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Method:

Preheat the oven to 190° (375 ºF). Line a 23 x 33 cm swiss roll tin with wax paper. Whip the cream for the filling until stiff. Fold in the castor sugar and lemon juice. Chill until needed. Beat the egg yolks and 60 ml (1/4 c) of the castor sugar until light and creamy. Add the lemon rind and vanilla essence and fold in the ground almonds and cake flour. Whisk the egg whites until soft peaks form. Add small quantities at a time of the remaining castor sugar (90 ml) while beating continuously. Fold into the egg yolk mixture and turn the batter into the prepared swiss roll tin. Spread evenly and bake for 10 minutes until golden brown on top. Remove from the oven, cover with a damp cloth and cool in the tin. Turn out the cooled Swiss roll on to a clean piece of wax paper dusted with a little icing sugar. Remove the wax paper stuck to the bottom of the swiss roll and, once the swiss roll is completely cooled, spread the filling over it. Carefully roll up the swiss roll using the wax paper. Serves 6-8.