Other combinations of this lemon Swiss roll are also delicious – try raspberry and vanilla or chocolate and marshmallow. Serve with cream or a cup of tea!
- 60g (2oz) butter, softened
- 125g (4oz) caster sugar
- 125g (4oz) self-raising flour
- 2 medium eggs
- Grated zest and juice of 1 lemon
- For the filling:
- 6-8 tablespoons good-quality lemon curd
- Caster sugar, for dredging
- You'll also need:
- 28 x 18cm (11 x 7in) Swiss roll tin, lined with baking parchment
Place the butter, sugar, flour, eggs, lemon zest and juice into a bowl, and beat until smooth. Spoon the mixture into the Swiss-roll tin and spread it out evenly. Bake the sponge in the centre of a preheated oven at 200°C, 400°F or gas 6 for about 10-12 mins.
Meanwhile, dredge a piece of baking parchment with caster sugar. As soon as the sponge is cooked – it will spring back when lightly pressed – remove it from the oven and tip it out on to the sugared baking parchment. Peel away the lining paper.
Working quickly, trim the edges and spread over the lemon curd, then roll the Swiss roll up fairly tightly, using the paper to help. Keep the roll wrapped in the baking parchment until it cools, to help it keep its shape.
Once cool, remove the baking parchment and dredge Swiss roll with a little extra caster sugar, if desired.
This Swiss roll isn't suitable for freezing - so you'll have to eat it up asap!