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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.

Hot cross roulade

Prep 35 min
Cook 15 min
Serves 10

6 large eggs
175g golden
caster sugar, plus extra for dusting
175g
self-raising flour
Zest of 1 orange, plus extra for decorating
¼ tsp fresh nutmeg, grated
1 tsp ground cinnamon
50g butter, melted and cooled
60ml spiced rum (optional)
150g raisins
250g mascarpone
250g cream cheese
100ml double cream
75g icing sugar
100g 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.

Add the rum to the raisins, if using, and leave to sit for a couple of minutes. Meanwhile, combine the mascarpone, cream cheese, double cream, icing sugar and lemon curd until smooth.

Unroll the sponge, spread with a thin layer of the cream and sprinkle over the raisins (reserving a few for decorating), then roll back up. Using the leftover cream, pipe kisses down the middle of the swiss roll and top with orange zest and the reserved raisins.



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