Matcha Lemon Swiss Roll
Pui Man created this dish for Great British Bake Off ™ Series 16. This Fix-It reconstruction translates her daily Hong Kong habit of lemon tea into a delicate lemon génoise filled with matcha cream, fresh strawberries, and bright lemon curd, finished with a piped floral inlay design. Prue Leith called the flavours "delicious" twice, and Paul Hollywood praised both the sponge texture and the inlay. The targeted corrections rebalance the filling and use a warm pre-roll for a clean round cross-section.
- Time: 180 min
Source: Relaxed Recipes
Ingredients
- FOR THE LEMON CURD
- / 120 ml lemon juice
- Zest from 2 lemons
- / 100 g caster sugar
- large egg yolks
- / 55 g unsalted butter, cold and cubed
- FOR THE FLORAL INLAY PASTE
- / 25 g unsalted butter, softened
- / 25 g icing sugar
- large egg white
- / 25 g plain flour
- Pink and green gel food colour
- FOR THE LEMON SPONGE
- large eggs, room temperature, separated
- + 2 tbsp / 125 g caster sugar, divided between yolks and whites
- Zest from 1 unwaxed lemon
- vanilla extract
- of fine salt
- / 100 g plain flour, sifted
- / 10 g cornflour
- FOR THE MATCHA CREAM
- / 4 g culinary-grade matcha, sifted
- / 180 ml double cream, well chilled
- / 25 g icing sugar, sifted
- / 60 g mascarpone
- FOR FILLING & FINISHING
- Icing sugar, as needed for dusting
- / 125 g fresh strawberries, hulled and sliced thinly lengthways