Lemon Swiss roll from Mary Berry's Baking Bible: Over 250 Classic Recipes (page 46) by Mary Berry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute orange rind and orange marmalade for lemon rind and lemon curd.

  • annapanna on January 04, 2015

    I used lemon curd made according to a recipe from Food52. I thought the layer of sponge it turned out a bit too thick. The flavor was nice, the kids loved it.It did crack a bit when rolling it, I need to figure out when is the best moment to roll it (is it better to wait that it cools down a bit? Or will it be even more difficult then?). Mary Berry says one should trim before rolling. I don't agree. It's not easy to trim nicely when it's still warm. Next time I will roll and chill first, then trim, to make a neater cut.

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