皺皮檸檬瑞士卷 (已加食譜)

星期日晚食完晚飯, 心血來潮想挑戰瑞士卷.

挑戰瑞士卷對我嚟講好有意義的, 因為當年就係因為家政堂整瑞士卷令我覺得自己係冇整蛋糕的天份.

中學時學校只有一部電動打蛋器, 當日上堂時輪唔到我那組用, 要用手打發全蛋, 打來打去都打唔起, 但又趕落堂, 就求其撈埋粉入爐焗, 出嚟蛋糕薄薄一片, 痴到張紙實一實, 根本就撕唔出, 咁條瑞士卷就衰咗嘞.  嗰次係我第一次家政堂整唔出嘢, 好大打擊架, 之後十幾年都唔敢焗蛋糕

之前整親都會甩皮, 睇書又冇講點先唔痴, 但我諗吓平時整戚風個面都好乾爽唔痴手, 所以今次就用戚風配方.  不過好難刮得平, 亦都冇心機慢慢去整平就入爐.  出爐倒扣在焗盤布上, 放涼後真係冇痴, 開心屎我.

完成品就係咁嘞, 個皮皺咗啲, 但層皮完整無缺我己經好滿足.

中間只搽上一層薄薄的Lemon curd, 蛋糕好鬆軟, 好好味, 第二朝做早餐一下子成條食晒.

其實如果將lemon curd混入打起忌廉做餡會更好味, 但呢次只係試做, 而且嗰日姐姐放假, 我做咗成日嘢已經懶得去攪咁多嘢嘞.

個lemon curd 係我自己整的, 只用檸檬, 雞蛋, 糖和牛油, 全部撈埋放入微波爐叮, 成個過程幾分鐘攪掂, 可以用來做蛋糕夾心或搽面包, 好正架.

Home-made lemon curd recipe (BBC Good Food Magazine, May 1998 issue)

Makes about 600 ml (can be chilled for up to a week, 放雪柜可存一個星期)

115 g unsalted butter, diced (無鹽牛油, 切粒)

finely grated rind and juice of 3 lemons (3 個檸檬先刨皮, 再榨汁)

225 g sugar

3 eggs

1 egg yolk

1. Melt the butter in a heatproof bowl in the microwave.  Add the lemon rind and juice, the sugar, eggs and egg yolk.  Mix thoroughly, then return the bowl to the microwave and cook on High for 2 minutes.  Stir again.

1. 用微波爐叮溶牛油. 加檸檬皮和汁, 糖, 蛋和蛋黃, 攪勻, 入微波爐高火叮兩分鐘, 再攪勻.

2.  Microwave for 3-4 minutes more, stirring every minute, until thick and creamy.  Do not overcook or it will be too firm.  Cool and use as required.

2. 繼續用放微波爐叮三至四分鐘, 每分鐘取出攪幾下, 直至杰身. 雪涷備用.