Vanilla Swiss Roll with Lemon Chantilly Cream Recipe
A delicious, light vanilla sponge topped with a thin layer of tart jam and whipped cream packed with vanilla before being rolled to create the perfect spiral of deliciousness. This is the made that bit more special with the addition of some piped Chantilly cream and fresh strawberries to give this the wow factor.
Ingredients
- 4 medium eggs
- 1 medium egg yolk
- 125g golden caster sugar
- 125g plain flour
- 2tsp vanilla paste
- Icing sugar to dust
- 100g strawberry jam
- Soak
- 2tsp icing sugar
- 1 lemon, juiced
- 2tbsp water
Lemon Chantilly - 50g icing sugar
- 1 lemon, juiced and zested
- 330ml double cream
- 100g lemon curd
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Method
- Preheat the oven to 190C and grease and line a 40x28cm tin with greaseproof paper
- To make the sponge, place the eggs into the bowl of a stand mixer and whisk. When they start to foam gradually add the sugar and vanilla.
- Then whisk on high until you reach ribbon stage (a figure of 8 will remain in the mix)
- Sift in the plain flour and fold until fully incorporated. Pour the batter into the tin and level using a spatula and bake for 12-15mins until slightly golden and firm to touch.
- Lay out a clean tea-towel and dust generously with icing sugar. Once baked, turn onto the tea-towel. Tuck the width of the tea-towel onto the sponge and roll width ways to create a short, fat log and cool completely.
- To make the Chantilly cream, add the cream, sugar, lemon zest and juice into a bowl and whisk until soft peaks. Then fold through the curd.
- To make the soak, combine the ingredients together in a small bowl.
- To assemble, cover with the soak then spreading on the jam and ¾ of cream and spread evenly, leaving a 2cm gap along the end of the sponge – this stops the cream falling out when rolled.
- Tuck and roll the sponge tightly using the tea-towel to help. Dust with icing sugar and pipe on the remaining cream and top with some more strawberries. Serve and enjoy!