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