I can't sing.
Genuinely, 100% can't sing. Want proof?
My experiences of singing in choirs is all the evidence you need.
The first, my school choir. During one rehearsal, I was warbling away when my Choir Teacher stopped the entire choir, came over to me and said 'I really appreciate your enthusiasm, but I wonder how you feel about miming?'
After clarifying I was to mime not just for the song we were singing that moment, but for our entire programme of songs I duly departed the school choir. And promptly took up drumming. But that's another story, for another time.
After many years, and a move to the Big Smoke, I joined a choir called the 'Can't Sing Choir'. That's right, it was for people who, erm, 'can't sing'. But I was so bad, even for a choir of such a name, that I had to stay behind for extra one-to-one lessons.
So, while my choir experience is very chequered, I do still enjoy the odd sing-song, especially when baking. There's nothing quite like the radio blaring, mixing away and singing at the top of my voice. Dusty, Dionne and Dolly (Springfield, Warwick and Parton respectfully) all helped in the making of this bake: a lemon curd swiss roll
Lemon Curd Swiss Roll
For the Cake:
3 eggs, separated
140g caster sugar, plus 35g
1 tsp lemon juice
100g self-raising flour, plus extra for dusting
Pinch of cream of tartar
100ml whipping cream
Quarter of a jar good quality lemon curd (roughly 150g)
3 tbsps lemon curd
2 tbsps water
1. Preheat the oven to 180 C/Gas Mark 4
2. Grease a 32cmx23cm baking or swiss roll tin with butter and line the tin with baking paper. Butter the paper and dust with flour, tapping out any excess
3. Beat the egg yolks with 140g of the caster sugar until pale and fluffy. Mix in the lemon juice and fold in the flour
4. In a new, clean bowl whisk the egg whites with 35g caster sugar and the cream of tartar until they form soft peaks
5. Stir a third of the egg whites into the egg yolk mixture and then gently fold in the rest of the egg whites
6. Pour the batter into the prepared tin, spreading evenly and smoothing the top
7. Bake for 20 minutes or until the cake springs back when touched
8. Remove from the oven and allow to cool for ten minutes
9. Dust the cake with icing sugar and the cover with a piece of cling film
10. Place a chopping board on top of the clingform and carefully invert the cake onto the board
11. Take the short end of the clingfilm and carefully roll up the cake, incorporating the film with each turn
12. Set aside to cool
13. To make the filling: in a bowl whip the cream until it forms soft peaks. Stir the lemon curd into the cream
14. When the cake is completely cool, carefully unroll and spread the cream and curd mixture over it
15. With the aid of the clingfilm but this time not allowing it to become incorporated, roll up the cake around the filling. Wrap in a fresh sheet of clingfilm and pop in the fridge
16. When ready to serve, remove the clingfilm. Stir in 2 tablespoons of the reserved curd and drizzle over the top of the cake and dust with icing sugar
- The ingredients for the filling above are half the ingredients in the original recipe, which, for my cake was wayyyy too much filling
- When spreading the filling try not too spread too close to the edge, otherwise it will just spurt out when you roll the cake
- The cake may crack a little on the second roll- I'm no construction supervisor but I used cocktail sticks as scaffolding to prevent it cracking further and then 'glued' it with lemon curd...it seemed to work!
- You could omit the whipped cream and simply fill with lemon curd
- My next post will be all about curds and jams, including a home made lemon curd- yummmm!