Lemon and Black Tea Swiss Roll

Ingredients

Black tea ganache:

• 8g powdered gelatin
  
• 750g cream 
• 3 Tetley Black tea bags
• 250g white chocolate, chopped
• 250g crème fraiche

Swiss Roll:

• 6 eggs
• 160g golden castor sugar
• 165g cake flour
• 7.5g baking powder
• Zest of 1 lemon
• 50g melted butter

To assemble:

• 80ml Lemon curd
• 6-8 Dehydrated lemon slices

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

Method

1. To make the ganache, bloom the gelatin using 2-3 tbsp water.
2. Simmer the cream and add the gelatin and teabags off the heat. 
3. Allow the teabags to steep for 5 minutes.
4. Pour the warm cream over the chocolate and crème fraiche and whisk together until smooth and all the chocolate is melted.
5. Pour into a cling wrapped baking tray and pop into the fridge for 1-2 hours or until cooled completely. You can make this a day or 2 beforehand as it keeps well in the fridge.
6. Once the ganache is cooled. Start making the Swiss roll.
7. Preheat the oven 200C.
8. Whisk the eggs and sugar together for about 5 minutes until they reach the ribbon stage – when you take the beaters out of the mixture the whipped eggs and sugar fall like a ribbon back into the bowl in a slow, smooth steady stream. 
9. Sift the baking powder and flour together.
10. Then fold the lemon zest and flour mixture, in batches, carefully into the egg mixture, making sure not to over fold as you want to keep in as much air as possible. This will keep the sponge light and flexible.
11. Lastly fold into the melted butter.
12. Then pour the batter straight into a lined baking tray and bake for 12-15 minutes, until lightly golden and springy to the touch. 
13. Allow the sponge to cool for 5 minutes before tipping the sponge onto a sheet of baking paper sprinkled with caster sugar. 
14. Roll the sponge up and allow it to cool like this until its completely cooled and ready to assemble.
15. While the sponge is cooling whip the ganache to stiff peaks and place in a piping bag in the fridge. 
16. Roll out the sponge and spread the lemon curd over the entire sponge.
17. Start piping the ganache onto the sponge until the entire sponge is covered. 
18. Use an offset spatula to level the ganache evenly and remove any excess. 
19. Then roll the sponge up and place it on a serving dish.
20. Pipe more ganache on the top of the Swiss roll and decorate with dehydrated lemon slices before dusting with icing sugar.