Method
Lemon and blueberry swiss roll
Ingredients
6
servings
-
- 3
- 75 g
- 75 g
- 75 g
- 100 g
- 125 ml
- 1
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Preparation
Whisk the eggs and sugar until pale and fluffy
Fold in the flour and spoon onto a well-greased, lined tin (23 x 30cm)
Cook at 200c for 7-10 minutes until springy to the touch
Turn out onto another piece of paper
Filling – spread the curd onto the roll, then the cream, then zest
Lay a row of berries along one edge, roll over, then repeat until fully rolled
Dust with icing sugar
