For the sponge
- 6 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 175g golden caster sugar, plus extra
- 175g self-raising flour
- 1 heaped tsp caraway seed
- grated zest 1 lemon (save the juice for the filling)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
For the filling
Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy – this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.
Make aheadThe sponge can be made the day before and wrapped tightly in cling film, then rolled up the following day. If not using homemade lemon curd, add a little more lemon juice to shop-bought for an extra hit of tanginess.
Make your own lemonadeMake instant lemonade by blitzing 3 chopped lemons with 100g caster sugar. Push through a sieve and serve with ice and sparkling water.