Lemon Curd Sponge Roll
Ingredients (2 - 3 Servings)
For the Sponge Cake:
- 4 large eggs
Directions
1. Make the Lemon Curd:
In a saucepan over low heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
Cook while stirring continuously until the mixture thickens (about 5–7 minutes).
Remove from heat and stir in the butter until smooth.
Strain the curd into a bowl and let it cool completely.
2. Make the Sponge Cake:
Preheat your oven to 180°C (350°F). Line a 9x13-inch baking sheet with parchment paper.
In a mixing bowl, whisk eggs and sugar until light and fluffy (about 5 minutes).
Add vanilla extract and gently fold in the sifted flour, baking powder, and salt.
Stir in the milk and melted butter, mixing gently.
Pour the batter onto the baking sheet and spread evenly.
Bake for 10–12 minutes until the top is golden and springs back when touched.
3. Assemble the Roll:
Lay a clean kitchen towel on a surface and dust it with powdered sugar.
Once the sponge is baked, immediately invert it onto the towel and peel off the parchment paper.
Roll the cake (with the towel) while warm and let it cool completely.
Once cooled, unroll and spread the lemon curd evenly over the sponge.
Gently roll it back without the towel and dust with powdered sugar.
4. Serve & Enjoy!
Slice and serve with whipped cream or fresh lemon zest. Enjoy your zesty treat!
