Lemon and Honey Cheese Roll Recipe

Lemon and Honey Cheese Roll Recipe

Ingredients: Makes Makes one 20 cm / 8 in roll

3 eggs
75 g/3 oz caster (superfine) sugar
Grated rind of 1 lemon
75 g/3 oz plain (all-purpose) flour
A pinch of salt
Caster (superfine) sugar for dusting

For the filling:
175 g/6 oz cream cheese

30 ml/2 tbsp clear honey
Icing (confectioners') sugar, sifted, for dusting

Method:

Whisk together the eggs, sugar and lemon rind in a heatproof bowl set over a pan of gently simmering water until thick and foamy and the mixture trails off the whisk in ribbons. Remove from the heat and whisk for 3 minutes, then fold in the flour and salt. Spoon into a greased and lined 30 x 20 cm/ 12 x 8 in Swiss roll tin (jelly roll pan) and bake in a preheated oven at 200C/ 400F/gas mark 6 until golden brown and springy to the touch. Cover a clean tea towel (dish cloth) with a sheet of greaseproof (waxed) paper and sprinkle with caster sugar, then invert the cake on to the towel. Remove the lining paper, trim the edges and run a knife about 2.5 cm/1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool.


Mix the cream cheese with the honey. Unroll the cake, spread with the filling, then roll up the cake again and dust with icing sugar.

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