Tastes almost like a cheesecake, but so much lighter! The sponge is heavenly airy, and the filling, deliciously tangy. Who doesn't like the combination of cream cheese and lemon curd? A match made in heaven. Oh here we are in heaven again. Must be an angelic cake :) (Recipe written and photo taken for Dairy Australia)
Prep Time45 minutesmins
Cook Time15 minutesmins
Resting Time3 hourshrs
Total Time4 hourshrs
Course: Cakes and pastries
Cuisine: Western
Keyword: cake, cream cheese, lemon, swiss roll
Servings: 8serves
Ingredients
Lemon curd
1egg
2egg yolks
120gcastor sugar
zest of 1 lemon
60mllemon juice
60gbuttersalted
Cream cheese filling
200gcream cheesesoftened
80mlthickened cream
40gpure icing sugar
zest of 1 lemon
Sponge
4egg whites
4egg yolks
90gcastor sugar
50gplain flour
30gcorn flour
pinch of salt
Additional
50ggranulated sugar
Instructions
Lemon curd
In a medium bowl, whisk eggs and sugar for 1 minute until well combined. Add lemon zest and juice, then place the bowl onto a water bath and cook the mixture while whisking constantly until the sauce thickens.
Gradually add pieces of butter and stir until it has completely melted. Cook another 2 minutes to thicken.
Fill into an airtight container and store in the fridge for at least 1 hour.
Cream cheese filling
Use an electric mixer to beat the cream cheese, icing sugar and lemon zest until smooth.
Whip cream to soft peaks, then fold under the cream cheese to make a soft paste. Refrigerate for 1 hour.
Sponge
Preheat the oven to 220°C (fan forced 200°C).
Whip egg whites with salt to firm peaks, then slowly rain in sugar while continuing to whip for another 2 minutes until a stiff meringue forms.
Drop in egg yolks and mix on medium speed until they are blended with the meringue, about 15 seconds.
Sift the two flours over the meringue and gently fold in to combine.
Spread the mixture onto a lined rectangular baking tray, approximately 1cm thick. Bake for 8-10 minutes until lightly golden.
Sprinkle sugar onto a large sheet of baking paper, then turn the warm sponge out onto the sugar. Remove the top layer of paper and trim the crisp edges. Roll up the cake together with the paper it sits on. Let cool to room temperature.
Assembly
Unroll the sponge, then spread evenly with cream cheese filling first, then lemon curd.
Roll it up again, cover with foil and let the flavours infuse in the fridge for 1 hour. Before serving, trim both sides of the roll for a clean cut.
Tip: Dust with icing sugar and candied lemon slices if desired, or, if the sponge cracks while rolling, just cover the roll with whipped cream and decorate to your liking.