Liam Charles’ recipe for Easter hot cross roulade | The sweet spot

liam charles recipe for easter hot cross roulade the sweet spot

Normally I like my hot cross buns with cheese and barbecue sauce, but that’s a recipe for another day. Today we are capturing the flavours of the classic bun in a swiss roll: spiced, zesty sponge with lemon curd cream marbled with raisins (if you’re over 18, add a splash of rum to those raisins). Happy Easter.

6 large eggs175g golden caster sugar, plus extra for dusting175g self-raising flourZest of 1 orange, plus extra for decorating¼ tsp fresh nutmeg, grated1 tsp ground cinnamon50g butter, melted and cooled60ml spiced rum (optional)150g raisins250g mascarpone250g cream cheese100ml double cream75g icing sugar100g lemon curd

Heat the oven to 200C (180C fan)/gas 6 and line a 27cm x 40cm swiss roll tin with baking paper. Using an electric beater, whisk the eggs and sugar until light and fluffy, and it has reached the ribbon stage. Fold in the flour, orange zest and spices, followed by the melted butter.

Gently tip the mix into the tin and bake for 15 minutes, until the sponge is pale, cooked and springy. Leave to cool a little on a wire rack, then turn out on to a sheet of baking parchment lightly dusted with golden caster sugar. Roll up the sponge from the longest edge and leave to cool…

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