Total Time
25mins
Cook Time
10mins
Prep Time
15mins
Serves
10
Lemon and Ricotta Swiss Roll with Vanilla Syrup
Method:
Print Recipe
1.
Place eggs, water and sponge mix into bowl and mix on low for 1 minute, scrape down sides of bowl and mix on high for an additional 6 minutes
2.
Evenly spread out onto large baking tray lined with baking paper (approx size 40x 25cm) and bake at 210ºc for 6 minutes or until golden brown and firm
3.
Whilst sponge sheet is baking, place sugar, water and split vanilla bean (with seeds scraped out) into a saucepan and bring to the boil, simmer for 5 minutes, allow to stand and infuse
4.
Once sponge sheet is cooked, remove from baking tray and place face down on a sugar coated piece of baking paper (this will stop it from sticking) and cool over a wire rack
5.
Place sugar, lemon zest, ricotta and cream cheese into mixing bowl and lightly whip to incorporate into a smooth filling
6.
Evenly spread cheese mixture over sponge sheet and roll tightly across the length of the sponge sheet to form long Swiss roll
7.
Cut on an angle into 10 even pieces, place on to serving plates and drizzle with vanilla bean syrup over and around
8.
Garnish with fresh fruit or nuts and serve
Ingredients
Connect with us
Edlyn Foods Pty Ltd
- 13 Ricky Way, Epping, Victoria, Australia
- 03 8401 0000
- 03 8401 0099
- sales@edlyn.com.au
13 Ricky Way, Epping, Victoria, Australia 
03 8401 0000 
03 8401 0099 
sales@edlyn.com.au Customer Service
- 1300 661 908
- 1300 731 651
