Limoncello Swiss Roll

This Swiss roll filled with Limoncello and lemon-flavoured custard is a fresh variation of the classic jam filled Swiss roll recipe. The method is very similar: just make the sponge cake mixture and a sweet custard to fill the roll with. What makes this recipe special, is the addition of Limoncello, a sweet lemon-flavored Italian liqueur.

Ingredients for 8 portions:

For the sponge:

130g white flour

150g caster sugar

3 eggs

50ml milk

1tsp baking powder

1tsp vanilla extract

lemon slices and icing sugar to decorate

For the custard:

300ml milk

1 lemon

2 egg yolks 

50g caster sugar

35g cornstarch

20ml limoncello

Method:

1. Prepare the custard first: Gently warm the milk in a saucepan. Whisk the eggs and sugar, and stir in the cornstarch. Add some warm milk to soften the mixture and continue to whisk gradually adding the rest of the milk. Add a slice of lemon peel. Place the egg and milk mixture in a saucepan and heat, stirring. When the custard starts to thicken add the lemon  juice and continue to stir until thickened. Remove from the heat, set aside and allow to cool.

2. To make the sponge cake mixture, preheat oven to 220C and grease and line the base and sides of a 25 x 30cm Swiss roll pan with baking paper. Beat the eggs and sugar with an electric mixer until the mixture is thick and pale and doubled in size. Sift the flour and baking powder over the egg mixture, gently fold until combined and add the milk and vanilla extract continuing to stir gently. 

3. Smooth the cake mixture onto the Swiss roll pan and bake for 6/8 minutes. Meanwhile, sprinkle a large sheet of baking paper with extra caster sugar. Turn the hot sponge out onto the sugared paper. Remove the baking paper. Using the paper as a guide, roll the sponge from a short end into a log. Set aside to cool completely.

4. Unroll the sponge onto a clean work surface and brush it with the Limoncello. Spread the custard over the moist sponge, leaving a 2cm boarder at the end. Roll sponge to enclose filling.

 

5. Place on a serving plate. Dust with icing sugar and decorated with the lemon slices to serve.

Lemon Drizzle Cake

A quick and easy recipe for a soft cake full of flavour.

Ingredients:

3 large eggs
12 tbs caster sugar
1 1/2 spoon soft/spreadable butter
2 tsp vanilla extract
Juice of half a lemon
Zest of 1 lemon
10 tbs flour
2 tsp baking powder.

For the glaze:

3 tbs caster sugar
Juice of half a lemon
Lemon zest to decorate.

Method:

Beat the eggs with the sugar, vanilla extract, lemon zest and butter using an electric mixer. Add the lemon juice, the flour and the baking powder.

Transfer the mixture into a pre-greased 21 cm baking tray.

Bake for approximately 30 minutes at 180 degrees C/gas mark 4, until the top of the cake is golden brown.

Mix the sugar and lemon juice to make the glaze. Spread it on to the cake and decorate with some lemon zest on top. Allow to cool before serving.

Enjoy!

Torta al Limone (Lemon Cake)

Ingredients (Serves 6-8)

2 medium eggs

150gr caster sugar

150gr plain flour

1 lemon

40gr butter

3tbsp milk

2tsp baking powder 

1tsp vanilla extract

Icing sugar, to decorate

Method

Preheat the oven to 180°C/350°F. Grease a 23cm/9in springform pan with butter and dust it lightly with flour. 

Grate the rind from the lemon, cut it in half and squeeze the juice.

Melt the butter in pan.

Place the eggs, sugar, lemon rind and vanilla extract into a bowl and whisk until smooth and pale yellow in colour. Stir in the lemon juice, the melted butter and the milk.

Sift the flour and the baking powder into the bowl, stir until well blended and smooth. 

Pour the mixture into the pan and bake for 30 minutes. To check that the cake is done insert a skewer in the middle. If the  skewer comes out clean, the cake is ready.

Allow to cool for 15mins. Remove the cake from the pan and place it on a serving dish. Finally, dust it with icing sugar.