This Swiss roll is a delicious make-ahead dessert and it only requires six ingredients! The lemon curd cuts through the sweet sponge and custard to give a delicious contrast in flavour, though you could use any kind of curd or even your favourite jam.
* 35g (1/4 cup) custard powder
* 375ml (1 1/2 cups) milk
* 100g (1/2 cup) caster sugar, plus 55g (1/4 cup) extra
* 3 eggs
* 75g (1/2 cup) self-raising flour
* 75g (1/4 cup) bought lemon curd
6 Method / Steps
Place the custard powder in a saucepan. Add 2 tbsp of the milk. Stir until smooth. Add 2 tbs of the extra sugar, then the remaining milk. Place over medium-low heat. Cook, stirring, for 4 minutes or until mixture comes to a simmer. Cook, stirring, for a further 2 minutes or until thickened slightly. Transfer to a heatproof bowl. Set aside for 5 minutes, stirring occasionally, until cooled slightly. Cover the surface with plastic wrap and place in the fridge for 2 hours or until chilled.
Meanwhile, preheat oven to 190C/170C fan forced. Grease a 24 x 30cm (base size) Swiss roll pan and line it with baking paper, allowing the paper to overhang the sides.
Use electric beaters to beat the eggs in a large bowl for 2 minutes or until well combined. Gradually add the sugar, beating constantly, for 3 minutes or until pale and creamy. Sift the flour over the mixture and use a spatula to fold together until just combined. Pour into the prepared pan. Gently spread out over the base (try not to push out the air in the mixture). Bake for 10 minutes or until the surface is dry and the cake springs back when lightly touched.
Place a clean tea towel on a work surface. Place a sheet of baking paper on top. Sprinkle the remaining extra sugar onto the paper. Turn the hot cake onto the prepared paper and remove the baking paper on the base of the cake. Starting from a short end, use a tea towel to roll the cake to form a log. Transfer to a wire rack, seam-side down, for 1 hour or until cooled completely.
Use a wire whisk to whisk the custard until smooth (it may look a bit lumpy, but that is okay). Unroll the cooled cake and spread with lemon curd, leaving a 3cm gap at each short end. Spread the custard over the curd. Carefully roll the cake to enclose the filling.
Transfer to a serving platter. Cut into slices to serve.
source – cooking365coza