Ingredients
9 total- 3 eggs
- 125 g of caster sugar, plus extra for dusting
- 125 g of plain flour
- 100 g of white chocolate, broken into pieces
- 150 ml of double cream
- 125 g of mascarpone or cream cheese
- 1 tbsp of icing sugar
- 1 lemon, juiced
- 100 g of tiptree lemon curd
Method
9 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Line a swiss roll tin or baking tray with baking paper.
Step 2
Using an electric whisk, beat the eggs and sugar together until thick and pale. Sieve and then gently fold the flour into the egg mixture.
Step 3
Pour mixture into the tin and bake in the oven for 10-12 mins until golden and firmly spongey to the touch. Meanwhile, sprinkle some caster sugar over another sheet of baking paper.
Step 4
While still warm, carefully turn the baked sponge out onto the sugared paper and peel off the paper stuck to the bottom.
Step 5
Roll up the sponge starting from a short side into a tight roll and then leave to cool. Meanwhile, melt the white chocolate and leave this to cool too.
Step 6
In a clean bowl, beat the double cream until soft peaks form and set aside.
Step 7
In another bowl, add the mascarpone or cream cheese, icing sugar, lemon juice and melted white chocolate and stir until well combined. Gently fold this mixture through the whipped cream.
Step 8
Unroll the sponge, spread with a layer of the cream filling and then dot generously with the lemon curd.
Step 9
Roll the swiss roll back up and decorate as you see fit. We decorated ours with piped leftover cream filling, a drizzle of lemon curd and some white chocolate bark dusted with lemon zest. Serve in thick slices with a strong cup of tea.