A soft sponge cake roll with lemon custard and pomegranate seeds that will liven up the Christmas season.

BITS AND BOBS
for the roll:
4 eggs
100g sugar
50g potato starch
baking powder
cinnamon

for the filling:
500 ml milk
4 egg yolks
150g caster sugr
50g of flour
the peel of an organic lemon

For the decoration:
pomegranate seeds
icing sugar
Prep time: 1 hour + 3 hours’ rest

Pomegranate buche de noel

READY…STEADY…COOK!

Preheat oven at 180*.

Place the milk in a pan and bring to the boil. Whisk the egg yolk with the sugar and flour. Gently pour the milk int he mixture. Add the lemon zest and whisk until it starts to thicken and gets to a light boil. Let cool and remove the lemon peel.
Prepare the sponge base whisking together the eggs ans sugar until light and fluffy. Sift in flour and starch and fold it into the mixture, mixing from top to bottom. Line the base of a swiss roll tin with baking parchment and carefully pour the mixture. Bake for 10-12 minutes until golden.
Take the base of the oven and leave it on the baking parchment. Cover with a damp kitchen towel and roll the base. After a few minutes unroll and remove baking parchment. Spread the custard over the base and top with pomegranate seeds. Reroll the cake starting from the short side. Wrap in parchment and refrigerate for at least 3 hours, then remove parchment and sprinkle with icing sugar and pomegranate seeds.

Photo credits: Manuela Boccone

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