Citrus Chequerboard Roll

Citrus Chequerboard Roll

SERVES 6 PREP 30 minutes COOK 10 minutes + cooling + 30 minutes to chill COST $1.20 a serve


3 eggs, at room temperature
½ cup caster sugar,
plus 1 tablespoon extra
½ cup self-raising flour, triple sifted
2 teaspoons grated orange zest, plus
extra, coarsely grated, to serve
Orange and yellow food colouring
2 teaspoons grated lemon zest, plus
extra, coarsely grated, to serve
¾ cup thickened cream
1 tablespoon icing sugar
½ cup bought lemon curd


1 Preheat oven to 180°C/160°C fan-forced.  Grease and line a 30cm x 25cm (base  measurement) Swiss roll pan with baking paper.

2 Using an electric mixer, beat eggs and  caster sugar in a medium bowl for  5 minutes or until thick and creamy. Fold in  flour until just combined. Divide mixture into  two portions. Add orange zest and orange  food colouring to one portion; gently fold to  combine (do not overmix). Add lemon zest
and yellow food colouring to remaining  portion; gently fold to combine (do not  overmix). Transfer mixture to two  disposable piping bags or large resealable  bags. Snip the end off orange-mixture bag
about 2cm from the tip. Quickly pipe lines,  about 2cm apart, in prepared tray. Repeat  with lemon mixture, piping in between  the orange lines.  14 recipes+JULY 2014

3 Bake for 10 minutes or until sponge is  golden and centre springs back when  lightly touched. Place a 30cm x 25cm piece  of baking paper on a flat surface; sprinkle  extra sugar over paper. Immediately invert  sponge onto prepared paper; carefully peel  off lining paper. Starting from the long  edge, roll sponge in paper into a log; cool  for 15 minutes, unroll. Cool completely.

4 Using an electric mixer, beat cream  and icing sugar until firm peaks form.  Spread the lemon curd, then the cream,  over cooled sponge. Roll up sponge to  enclose filling. Transfer to a serving plate. Chill for 30 minutes. Serve roll sprinkled  with extra zest.



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