Ingredients<\/p>\n
Swiss Roll Cake Batter<\/p>\n
4 eggs
\n3\/4 c sugar
\n3\/4 c flour
\nextract of your choice, I’ve used vanilla and lemon so far.
\nfood coloring (optional)<\/p>\n
beat eggs and sugar, extract if using, (foodcoloring if using), until very thick almost like mousse, it will raise up much higher in the bowl and be thick and airy around 8 to 10 minutes. sift in flour folding mixture until mixed completely with out taking the air out of batter. prepare a swiss cake roll pan i spray it and add paper to it and line it with the paper, then pour batter in to pan and bake on 350 for 12 minutes exactly!<\/p>\n
I let it cool and flip upside down on a cooling rack and slowly work off the paper, once cooled I put another piece of paper over it and flip it off the rack and then add filling and roll<\/p>\n
Lemon Curd Filling<\/p>\n
4 medium eggs
\n3\/4 c sugar
\n1\/3 c V8 fruit medley
\n1 tbsp lemon extract
\n4 tbsp butter (chopped in little cubes)<\/p>\n
prepare the double boiler by placing a pan of water on the burner to start simmering, in a metal bowl beat the eggs, sugar water, extract whip up good for about a minute by hand, and place bowl over the pan of water and stir constantly about 8 – 10 minutes until the mixture is thick like sour cream. Remove from heat and add the butter stirring constantly until the butter has completely melted and is gone! <\/p>\n
I placed that bowl of curd over a bowl of ice and then stirred it every now and then till cool about 10 minutes as well. <\/p>\n
Then used it to spread on this swiss roll. It was delish!<\/p>\n\n\t\t