Chocolate logs were part of my childhood as mum would whip them up on the regular. This version, all citrusy and light, is the perfect treat for when lemons are in abundance. 

Serve 6-8 



Ingredients

4 free-range medium eggs

100g caster (about 1/3 cup) + 2 tbsp extra

100g (a generous ¼ cup) plain flour

1 tsp baking powder

2 tbsps lemon zest



Filling: 

200mls cream

1 heaped tbsp icing sugar + extra for dusting

2 tbsps. sour cream 

2 tsp lemon zest

2-3 tablespoons raspberry or lemon curd (optional, see note)



Method

Preheat the oven to 170 fanbake. Line a Swiss roll tin (or other shallow tin, approx. 30cmx20cm). 

In a large bowl whisk eggs and caster sugar for 6-8 minutes until light, thick and creamy. It will triple in volume.

Sift in flour and baking powder and, along with the lemon zest, gently fold into the mixture until fully incorporated. Try not to take the volume out of the mixture. Pour gently into the prepared tin.  Spread the sponge mix - I do this with a spatula and/or shaking the tin - to get it into the corners.

Bake in the preheated oven for 10-12 minutes, until the sponge springs back to the touch.

While cake cooks, dust a piece of baking paper larger than the swiss roll tin, with the extra caster sugar.

Take the sponge out of the oven and flip it onto the sugared paper. Carefully peel off the layer of baking paper it was cooked on and allow the sponge to cool for a moment before rolling it up, starting from a short end, with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set aside to cool.

Whip the cream with the icing sugar until thick then stir in the zest and sour cream. 

Once the sponge has cooled, unroll it gently. Leave a 1cm border and spread over an even layer of whipped cream. Gently roll it up, peeling away the paper underneath as you go. 

Leave it in the fridge to chill and dust with icing sugar before serving. Slice and eat. Yum! 



Make it your own:  

Use orange zest in place of lemon

Spread a layer of raspberry jam or lemon curd on the sponge before the whipped cream



LISTEN ABOVE

Chocolate logs were part of my childhood as mum would whip them up on the regular. This version, all citrusy and light, is the perfect treat for when lemons are in abundance.  
Serve 6-8  
 
Ingredients 
4 free-range medium eggs 
100g caster (about 1/3 cup) + 2 tbsp extra
100g (a generous ¼ cup) plain flour 
1 tsp baking powder
2 tbsps lemon zest
 
Filling:  
200mls cream 
1 heaped tbsp icing sugar + extra for dusting 
2 tbsps. sour cream  
2 tsp lemon zest 
2-3 tablespoons raspberry or lemon curd (optional, see note) 
 
Method 
Preheat the oven to 170 fanbake. Line a Swiss roll tin (or other shallow tin, approx. 30cmx20cm).  
In a large bowl whisk eggs and caster sugar for 6-8 minutes until light, thick and creamy. It will triple in volume. 
Sift in flour and baking powder and, along with the lemon zest, gently fold into the mixture until fully incorporated. Try not to take the volume out of the mixture. Pour gently into the prepared tin.  Spread the sponge mix - I do this with a spatula and/or shaking the tin - to get it into the corners. 
Bake in the preheated oven for 10-12 minutes, until the sponge springs back to the touch. 
While cake cooks, dust a piece of baking paper larger than the swiss roll tin, with the extra caster sugar. 
Take the sponge out of the oven and flip it onto the sugared paper. Carefully peel off the layer of baking paper it was cooked on and allow the sponge to cool for a moment before rolling it up, starting from a short end, with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set aside to cool. 
Whip the cream with the icing sugar until thick then stir in the zest and sour cream.  
Once the sponge has cooled, unroll it gently. Leave a 1cm border and spread over an even layer of whipped cream. Gently roll it up, peeling away the paper underneath as you go.  
Leave it in the fridge to chill and dust with icing sugar before serving. Slice and eat. Yum!  
 
Make it your own:  
Use orange zest in place of lemon 
Spread a layer of raspberry jam or lemon curd on the sponge before the whipped cream 
 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Lemon and Cream Sponge Roll

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/f7575b26-efdb-4495-87a2-b1c7016f7a50/transcript