Lemon trifle
Make this luscious lemon curd trifle in just 15 minutes (plus a little soaking time). Layered with vanilla custard, dark chocolate and madeira cake, it's the ultimate summer dessert
Lemon and orange swiss roll
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8-10
Skip to ingredients
- butterfor the tin
SPONGE
- 4 large eggs
- 100g caster sugarplus 1 tbsp
- 100g self-raising flour
- 2 lemonszested
FILLING
- 200ml double creamplus extra to serve
- 2 tbsp caster sugar
- ½ tsp vanilla extract
- ½ orangezested
- 4 tbsp orange marmalade
Nutrition:
- kcal250
- fat13.2g
- saturates7.4g
- carbs28g
- sugars20.4g
- fibre0.6g
- protein4.5g
- salt0.2g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line a 33cm x 23cm swiss roll tray or lipped baking tray with baking paper.
step 2
Use electric beaters to whisk together the eggs and sugar in a large bowl for 5 minutes until light and creamy. It should leave a trail when you remove the whisk. Fold in the flour and lemon zest. Carefully spread this mixture into the prepared tray and bake for 10-12 minutes or until cooked through (the sponge should spring back when pressed).
step 3
Put a large piece of baking paper on a worksurface and sprinkle over the tbsp of caster sugar. Carefully flip the sponge onto it, peeling off the bottom layer of baking paper. Roll it up tightly, lengthways, using the baking paper on the bottom to help. Cool completely.
step 4
For the filling, whisk the cream with the sugar, vanilla and orange zest until it forms soft peaks.
step 5
Once the roll has cooled down, unroll it on a worksurface and spread the marmalade on top, followed by the cream mixture. Gently roll it up again and put it on a serving plate. Serve with double cream, if you like.
