Swiss Roll with Lemon Verbena and Summer Berries
Light Swiss roll layered with lemon curd, vanilla cream, summer berries, and fragrant lemon verbena. Fresh, elegant, and made for sunny days.
Ingredients
- 6 medium eggs
- 160g caster sugar
- 160g plain flour
- Few lemon verbena leaves
To decorate
- 600ml whipped double cream
- 1 tbsp vanilla bean paste
- 400g lemon curd
- 1 tbs caster sugar
- Raspberries
- Strawberries
- Blue berries
- Blackberries
- Lemon verbena
Method
- Line a 22cm x 32 cm tin with greaseproof paper. In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage, fold in the flour and lemon verbena then pour into the tin and level out.
- Bake for 10 to 12 minutes and leave to cool. Place the sponge onto a damp tea towel sprinkled with caster sugar.
- Spread the curd on to the cake, top with two thirds of the cream then roll up tightly and pop onto a large platter.
- Pop the rest of the cream into a piping bag
- Decorate with the cream mix, dot with berries and lemon verbena sprigs.
Ingredients
- 6 medium eggs
- 160g caster sugar
- 160g plain flour
- Few lemon verbena leaves
To decorate
- 600ml whipped double cream
- 1 tbsp vanilla bean paste
- 400g lemon curd
- 1 tbs caster sugar
- Raspberries
- Strawberries
- Blue berries
- Blackberries
- Lemon verbena
Method
- Line a 22cm x 32 cm tin with greaseproof paper. In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage, fold in the flour and lemon verbena then pour into the tin and level out.
- Bake for 10 to 12 minutes and leave to cool. Place the sponge onto a damp tea towel sprinkled with caster sugar.
- Spread the curd on to the cake, top with two thirds of the cream then roll up tightly and pop onto a large platter.
- Pop the rest of the cream into a piping bag
- Decorate with the cream mix, dot with berries and lemon verbena sprigs.
