A new Swiss roll tin has inspired me. It's been a long time (far too long), but here is a lemon curd Swiss roll with raspberries and cream. Obviously I have been baking but not as before and not blogging. However today I made the kids favourite pork wellington for dinner and followed up with my swiss roll with a fatless sponge. The sponge was light and airy, evenly baked and rolled really well. I am a happy baker.
