Royal Wedding Lemon & Elderflower Meringue Swiss Roll
A celebration cake made in honour of Henry and Meghan's Royal Wedding. A swiss roll sponge is filled with sharp lemon curd and decorated with an elderflower scented whipped cream frosting and crumbled meringue pieces.
Preheat oven to 190C/ 170C. Grease and line a swiss roll tin with non-stick baking paper.
Beat together the caster sugar and eggs with an electric mixer for a good five minutes until the mixture is thick, pale and foamy.
Sift over the self-raising flour and carefully fold it into the batter.
Spoon into the prepared swiss roll tin and bake in the centre of the oven for 10-12 minutes, until golden and springy. Take care not to overbake.
While the cake is baking, lay out a damp teatowel on your work surface and cover with a piece of non-stick baking paper. Sprinkle the remaining 2 tbsp of caster sugar over the baking paper and dampen a second tea towel.
When the cake has baked, carefully turn it out onto the caster sugar sprinkled baking paper. Carefully remove the baking paper from the cake and trim a few millimetres off each side of the cake with a bread knife.
Cover the cake with the second dampened tea towel for a few minutes to cool down slightly.
Spread the lemon curd all over the bottom of the cake and, with a bread knife, cut a 5mm deep incision about 2.5 cm from the bottom of one of the short sides.
Using the sugar sprinkled piece of baking paper to help you, carefully fold over the 2.5 piece of cake and roll the swiss roll up. Leave the baking paper on the cake for a few minutes so that it sets, and then transfer to a wire rack to cool completely.
to decorate
Beat the chilled double cream in a chilled bowl with chilled beaters. When foamy, add the sifted icing sugar and the elderflower cordial and continue to beat until thick like frosting.
Decorate as desired and sprinkle with crumbled meringue pieces and gold confetti sprinkles.