British Food

Robertson's Lemon Curd, 11.5 oz

Swiss Roll w/ lemon curd: 3/4 c all purpose flour, 1 tsp baking pwdr., 1/4 tsp salt, 3 eggs, 3/4 c granulated sugar, 1/4 c cold water, 1 tsp vanilla, pwder sugar.  

Grease and line w/ waxed paper a 10 X 15 inch jelly roll pan.  Mix flour, baking pwdr and salt.  Beat eggs 1 min, add sugar gradually.  Continue beating 4 mins until mixture is thick and light colored.  Add water and vanilla, stirring gently.  Fold in dry ingredients.  Spread batter in prepared pan.  Bake at 375 degrees for 12 to 15 mins or until top springs back when lightly touched.  Immediately loosen edges, turn our of pan onto a tea towel sprinkled generously with icing sugar.  Remove waxed paper.  Trim crisp edges from cake & beginning at narrow edge, roll cake loosely with towel.  Cool on wire rack.  Unroll cake, spread with lemon curd.  Re-roll, dust & with icing sugar.  This is great for afternoon tea.

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