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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks at b.

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Speaker 2: Hey, thank you so much for all of your messages

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Speaker 2: this morning. Jack absolutely loved your opening spiel. Sounds like

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Speaker 2: your household is just like ours. Jack, totally agree. These

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Speaker 2: Olympics have been epic and I'm just like you folding

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Speaker 2: the washing whilst watching the games. This is the thing

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Speaker 2: we like. We've transitioned seamlessly in our house from watching

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Speaker 2: the European Football Championships to watching as much of the

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Speaker 2: Olympics as possible. And I'll tell you what. Nothing motivates

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Speaker 2: a seven year old on a school day to eat

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Speaker 2: his breakfast, put his plate in the dishwasher, brush his teeth,

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Speaker 2: get changed for school. Nothing at pack his bag, make

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Speaker 2: sure his books are in his bag. Nothing motivates him

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Speaker 2: like knowing that he'll be able to sit down and

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Speaker 2: watch a little bit of Olympic games once he's done.

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Speaker 2: I've never seen a seven year old so prompt in

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Speaker 2: all of my life. Ninety two ninety two is our

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Speaker 2: text number if you want to flick your message. Of

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Speaker 2: course you can email me if you like as well.

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Speaker 2: It's fourteen minutes to ten on News talks. He'd be

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Speaker 2: in our cook Nikki Wakes is here to fuel us

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Speaker 2: through the last thirty six hours of the Games. Hey Nikki, Hello, Yes,

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Speaker 2: so was I was?

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Speaker 3: I inspired by the rolling of the gymnasts and all

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Speaker 3: that by this sponge roll. I don't know, but I'm

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Speaker 3: with you on the Olympics. We we didn't have a

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Speaker 3: TV as kids at all, and I thought that was

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Speaker 3: because we were poor, and I later on in life

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Speaker 3: found out that was not true. It was because my

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Speaker 3: parents had made a very serious decision not to have TV.

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Speaker 1: In which is great.

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Speaker 2: Was a great decision, which is great.

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Speaker 3: But we would hire it for the Olympic Games.

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Speaker 2: You wouldn't, So yeah we.

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Speaker 3: Dad would hire a TV. And we were, yeah, we

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Speaker 3: want So there you go.

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Speaker 2: I know they must have been so exciting you. So

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Speaker 2: you have the excitement of having a TV and not

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Speaker 2: only having a TV, but it's a TV to watch

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Speaker 2: the Olympics.

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Speaker 3: There you got Nadia Komenichi was in her prime? What else?

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Speaker 3: What else?

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Speaker 2: Okay? Run us through this recipe as.

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Speaker 3: Well as my childhood. Yes, was filled with chocolate logs,

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Speaker 3: which I loved. My mother seemed to be able to

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Speaker 3: whip them up on the regular and then I'm sort

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Speaker 3: of drowning in lemons at the moment, so there's a

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Speaker 3: scent of lemons everywhere in the yard and my fruit bowls.

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Speaker 1: Et cetera.

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Speaker 3: So I just decided to give this a crack, and

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Speaker 3: it worked out really well. It's a lemon scented sponge

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Speaker 3: roll and super simple, so oven goes on one seventy.

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Speaker 3: I did this in a Swiss roll tin. Actually I

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Speaker 3: did it in one that was ever so slightly bigger.

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Speaker 3: Some mine was a little bit thin of the sponge.

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Speaker 3: But there you go in a large bowl, you whisk

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Speaker 3: four eggs, and you whisk those with some caster sugar

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Speaker 3: round about probably a third. I've got one hundred grams here,

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Speaker 3: which is round about a third of a cup of

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Speaker 3: caster sugar. Until it goes at the alchemy of eggs

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Speaker 3: and sugar jack. Honestly, it is just unbelievable. And so

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Speaker 3: it goes thick and creamy, and it tribles in volume

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Speaker 3: and then sift in. And you know me, I'm not

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Speaker 3: a big siftered, but I do sift in for this

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Speaker 3: one because you want it to have a really light landing,

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Speaker 3: because you want to keep all that air in it.

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Speaker 3: One hundred grams of plain flour, which is somewhere between

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Speaker 3: a quarter and a third of a cup really, and

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Speaker 3: a teaspoon of baking powder along with some lemon zest,

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Speaker 3: and I use in this probably about two tablespoons of

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Speaker 3: lemon zest. Fold that into the mixture until it's incorporated.

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Speaker 3: You don't want to take any of the volume out

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Speaker 3: of that mix if you can, but it does go

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Speaker 3: down a little bit. Pour it gently into a Swiss

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Speaker 3: rolltin that you've lined, shake it into the corners, or

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Speaker 3: just gently sort of spatch lureid into those corners. The

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Speaker 3: great thing about this jack is it cooks in about

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Speaker 3: ten to twelve minutes until that sponge kind of springs

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Speaker 3: back to the and then once that is you just

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Speaker 3: what you need to do is you need to put

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Speaker 3: another big sheet of baking paper down on the bench

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Speaker 3: and you flip the cake out on that. I usually

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Speaker 3: dust that with that big sheet of baking paper with

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Speaker 3: a bit more cast to sugar and tip it out.

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Speaker 3: Take the paper that was cooked on off and then

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Speaker 3: gently fold roll it up and I roll it up

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Speaker 3: from the short side and you just allow it to

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Speaker 3: call okay, and that gives it kind of some sort

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Speaker 3: of muscle memory we're all about the Olympics, so that

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Speaker 3: the sponge will then be able to kind of reroll

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Speaker 3: later when you fill it. I filled this with some

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Speaker 3: beautiful cream. I just whipped up some cream with some

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Speaker 3: icing sugar to give it kind of an extra thickness.

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Speaker 3: I also put two tablespoons of sour cream and with

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Speaker 3: that two hundred mills of cream more lemon zest goes

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Speaker 3: in there. Whip it up to it's really stiff. Once

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Speaker 3: you once your sponge roll has cooled completely, you just

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Speaker 3: gently unroll it and spread it with that cream and

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Speaker 3: then reroll it. And it's a really good idea to

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Speaker 3: then let it sit in the fridge. You've got plenty

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Speaker 3: of that baking paper. Wrap it up in there and

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Speaker 3: it really kind of sets it if you like, and

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Speaker 3: then slice away and you'll see by the photograph that

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Speaker 3: I sent you actually, listeners might note that the big

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Speaker 3: roll is kind of slightly off camera, and that's because

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Speaker 3: I'd eaten about half the time I remember, so I've.

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Speaker 2: Clearly perils of the job.

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Speaker 3: Job. It's really beautiful. It's just scentered beautifully with that

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Speaker 3: sort of fresh citrus, and yeah, it's really lovely, beautiful with.

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Speaker 2: A little hey, we've just got a great text and

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Speaker 2: that I've got to read you. I'm fifty five. This

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Speaker 2: is for Nicky. I'm fifty five. Today was the first

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Speaker 2: time in my life I've ever heard of someone else

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Speaker 2: who grew up without a TV but whose parents hired

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Speaker 2: one for the Olympics. But the absence of a TV

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Speaker 2: and the highlighting of the Olympics for a brilliant move

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Speaker 2: by my mom and dad. They're so good.

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Speaker 3: Oh isn't that great? I love it. I suppose the

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Speaker 3: equivalent these days is buying a subscription to Sky for

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Speaker 3: the month or whatever.

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Speaker 2: Yeah, doing something.

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Speaker 3: But it was pretty It was such a treat, and

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Speaker 3: I loved that they bought it for you know, that

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Speaker 3: they hired it and for that. It was really fantastic,

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Speaker 3: so great. There's probably other listeners out there. We must

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Speaker 3: be all in our fifties.

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Speaker 2: Yeah, yeah, so good, right A, Hey, thank you so

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Speaker 2: much that, I mean, it sounds amazing, And like you said,

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Speaker 2: like there is just such an abundance of lemons at

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Speaker 2: the moment, it's hard to know what to do with them. All.

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Speaker 2: I know you don't drink, but he's what I've done

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Speaker 2: from my print. I've brewed my own lemon cello for

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Speaker 2: the first time.

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Speaker 3: Oh my goodness, I thought you were going to say

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Speaker 3: that that's amazing. What's it like?

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Speaker 2: It was absolutely delicious, and I feel so sophisticated. I

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Speaker 2: just went, I'm just this is really just a bottle

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Speaker 2: of hooch with a bit of lemon.

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Speaker 3: Hey, try it. Try it drizzled over a little bit

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Speaker 3: of ice cream with whipped cream. I know, why do

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Speaker 3: you need all cream? That's what But it's that the

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Speaker 3: whipped cream kind of hardens ever so slightly, and then

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Speaker 3: you get the lemon callow.

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Speaker 2: Okay, yeah, great, just to just to make that even

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Speaker 2: more healthy, a bit of a treat. Yeah, very good. Hey,

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Speaker 2: thank you so much. You have a great weekend. We'll

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Speaker 2: catch again very soon. That's Nicky Wax. Her recipe for

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Speaker 2: the lemon and cream sponge roll will be on the

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Speaker 2: News Talks.

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Speaker 1: He'd be webs for more from Saturday Morning with Jack Tame.

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Speaker 1: Listen live to News Talks he'd be from nine am Saturday,

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Speaker 1: or follow the podcast on iHeartRadio.