1/2 teaspoon Dr. Oetker® Sicilian Lemon Natural Extract
300g fat free Greek yoghurt
100g lemon curd
120g strawberries, chopped
Dr. Oetker® Wafer Butterflies
Method Prep:30min › Cook:12min › Extra time:1hr › Ready in:1hr42min
Heat oven to 200 C / Gas 6. Grease and line a Swiss roll tin with baking parchment (37cm x 26cm).
Whisk the eggs and sugar at high speed until pale and fluffy, about 4-6 minutes.
Sift in the flour, baking powder and lemon extract and fold in until fully incorporated. Pour into the prepared tin and gently smooth the surface with a spatula
Bake in the centre of the oven for 10-12 minutes until golden. While it’s baking prepare a sheet of baking parchment, (a few inches larger than the sponge) by sprinkling it with some caster sugar
Tip the cooked cake out onto the prepared parchment and peel away the parchment it was baked on. Along one long side, make a shallow cut 1cm from the edge and use this to start the roll. Roll up the still warm cake, with the parchment. Place it seal side down and allow to cool completely
In a medium bowl stir the yoghurt to loosen. Add the lemon curd and stir gently to ripple through.
Unroll the cooled cake and spread with the yoghurt mix, leaving a 2cm edge all round.
Sprinkle over the fruit then re-roll loosely so as not to squeeze out all the filling. Turn seam side down, cover with cling film and place in the fridge for an hour to set.
Decorate with sifted icing sugar, more fruit and Wafer Dr. Oetker Wafer Butterflies and serve.
Kimberley Wilson is part of the Dr. Oetker Even Better Baking Team. For further tips, trends and recipes visit evenbetterbaking.oetker.co.uk