How is everyone doing this Monday? Hope everyone is staying safe and healthy during these times. The days may seem gloomy and grey right now, and things seem difficult, but don’t forget that little ray of sunshine in your heart. ☀️☀️

Today was a weird one for me as I got up early to do some work but then ended up falling back asleep in the afternoon… Things at work got strangely stressed at one point, but then I reminded myself that there are many others out there working even harder than me to keep the world going and protect those we loved right now. ❤️ So really, my so-called stress is really no biggie and I should just focus looking after myself and my loved ones. Doing my part to stay at home to keep everyone safe. 😊

So for dessert today, I made a yogurt and lemon curd Swiss roll. The first ever thing I learnt to bake was a Swiss roll, so that really made me feel a sense of nostalgia. Plus, I love yogurt and anything citrus! 🍋🍋 So what a treat for myself! 😋 Bright and colourful! 💛❤️💛❤️

Yogurt and Lemon Curd Swiss Roll

Quantity: 1 cake

Ingredients:

For the vanilla sponge:

4 eggs, separated

113g caster sugar

50 ml warm water

1 tsp vanilla extract

1 tsp salt

100g self-raising flour

1 tsp cornflour

1 tsp baking powder

For the lemon curd:

3 egg yolks

120g caster sugar

1 lemon, zest and juice

53g unsalted butter

For the yogurt filling:

200g natural set yogurt

Decorations:

Raspberries (optional)

Icing Sugar (optional)

Method:

1. Preheat the oven to 180C/350F/gas 4. For the vanilla sponge, whisk the egg whites in a large bowl with half of the sugar until stiff.

2. In a different bowl, mix the yolk, water, vanilla extract, salt and the remaining sugar together until smooth.

3. Mix the flour, cornflour and baking powder together in a separate bowl until well-combined. Sieve into the yolk mixture, and mix until well-combined.

4. Fold this mixture into the whipped egg whites gently until well-combined.

5. Line a baking tray with baking parchment and pour the cake batter onto it. Bake for 15-20 minutes, or until firm to the touch and a skewer inserted into the centre comes out clean. When ready, turn the sponge over a new sheet of baking paper. Peel off the baking sheet on the bottom of sponge. Leave the sponge to cool on a wire rack.

6. While the sponge is baking, make the lemon curd by mixing the yolks, sugar, lemon juice and zest in large pan. Cook over a low heat, stirring frequently. Continue to cook for about 5-7 minutes, or until the mixture can coat the back of a spoon.

7. Remove the pan from heat, and stir in the butter.

8. Pass the lemon curd through a sieve and let it cool before using.

9. When the sponge and lemon curd are cooled, spread the yogurt evenly over the sponge cake, followed by the lemon curd. Take care not to overfill. (Any leftovers can be used to make little dessert yogurt pots! 😋)

10. Roll the sponge tightly into a roulade shape.

11. To finish, place raspberries on top of the Swiss roll. Dust with icing sugar and drizzle lemon curd over it.

Also, shout out to my mum who is having her birthday tomorrow! 🎉🎊 Sadly, I cant celebrate with her this year due to the ongoing situation. But here is a flashback to the birthday cake I made her 4 years ago! May all your wishes come true, mum!