Recipe: Lemon curd Swiss roll

I adore the annual delight that is The Great British Bake Off so taking part in a monthly version at work was a very easy ‘yes.’

That was until I thought about it and realised that I then had to make the various desserts listed… But hey, I made calzones – surely I can whip up a pudding?!

Turns out I can (to an extent) – here is the recipe for my first bake-off challenge, the Swiss roll:

Swiss Roll


  • Butter (for greasing)
  • 3 free-range eggs
  • 115g caster sugar (plus an additional 4tbsp)
  • 115g plain flour


1. Grease a 13″ x 9″ tray with buttered baking parchment

2. Preheat the oven to 200 degrees C

3. Put the eggs and sugar into a bowl and place over a pan of gently simmering water

4. Whisk until pale, creamy and thick – the mixture should leave a trail when the whisk is lifted

5. Remove the bowl from the heat and whisk for a further 5 minutes

6. Sift the flour and use a large metal spoon to lightly fold in the mixture half at a time

7. Pour the mixture slowly into the tray using a spatula to evenly cover the base

8. Bake for 10 – 12 minutes until well-risen, pale golden and firm to touch

9. Place a damp tea towel on a flat work surface and cover with baking parchment

10. Dredge the parchment with the 4tbsp of sugar (dredge means chuck the sugar all over the parchment), turn out the sponge onto the paper and remove the buttered parchment from the sponge

11. Cut the edges of the sponge off from each of the two longer sides

12. Roll the sponge tightly from the short end with the paper inside, before leaving on a wire rack to cool

13. When cold, unroll (but not flatten) and spread the lemon curd filling all over the sponge, leaving a 1cm border

14. Roll up and dust with icing sugar

Et voila! A Swiss roll that’s almost as easy as the pushing down a hill method!

*DISCLAIMER: Yes, I didn’t make the lemon curd, but what do you want from me? Do I look like Mary Berry? Baby baking steps people, baby baking steps…*

– love Stef x