Lemon Swiss roll recipe
 A Swiss roll cake looks the business even though it's actually quite easy to make. This one has a tangy lemon curd filling with whipped cream, making it a beautiful springtime dessert. Feel free to change the filling for your favourite fruity jam or even chocolate spread. 100g/3½oz caster sugar100g/3½oz self-raising flour, sifted4 free-range eggs2 tbsp caster sugar 240g/9oz lemon curd, homemade or shop bought150ml/5fl oz double cream, whipped 100g/3½oz caster sugar 100g/3½oz self-raising flour, sifted 4 free-range eggs 2 tbsp caster sugar 240g/9oz lemon curd, homemade or shop bought 150ml/5fl oz double cream, whipped Method Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip.In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin.Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch.Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar.Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool.Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Gently roll it up again, carefully peeling away the paper underneath as you go. You can serve it straight away or leave it in the fridge to chill. Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip. Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip. In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin. Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch. Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch. Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar. Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar. Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool. Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool. Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Gently roll it up again, carefully peeling away the paper underneath as you go. Gently roll it up again, carefully peeling away the paper underneath as you go. You can serve it straight away or leave it in the fridge to chill. You can serve it straight away or leave it in the fridge to chill.