My sister made this for us over Easter and it was absolutely delicious! Excuse the photo, it was eaten up so quickly!
- Drizzle of oil, for greasing
- 4 medium eggs
- 100g golden caster sugar
- 100g plain flour
- 1 tsp baking powder
- Zest 2 unwaxed lemons
- ½ tsp vanilla extract
- For the filling:
- 250g mascarpone cheese
- 3 tbsp icing sugar, plus extra for dusting
- Juice of half a lemon
- 5 tbsp lemon curd
- Heat oven to 180c. Grease a 30 x 24cm Swiss roll cake tin with a little oil and line the base with baking paper. Put the eggs, caster sugar and a pinch of salt in a bowl. Whisk with an electric hand whisk until thick and doubled in volume – this will take about 5 mins. When ready, you should be able to lift out the beaters and the ribbons of batter that fall back to the bowl should remain visible on the surface for a few seconds.
- Sift in the flour and baking powder, then use a large metal spoon to fold in until just combined. Add the lemon zest and vanilla and mix again until just combined – try not to overmix as this will knock out the air, giving you a flat sponge.
- Pour on the cake tin then bake for 10 mins.
- While the sponge cooks, spread a tea towel on your work surface with a sheet of baking paper on top. When the sponge is cooked, flip it onto the parchment, then flip the whole thing over again. Using a sharp knife, trim the edges to neaten, then, with the shorter end facing you, use a sharp knife to score along one edge, about 2cm from the end – this will help to roll it up. Tuck the scored edge into the sponge, then continue rolling away from you, rolling the parchment and tea towel with it as you go. leave to cool completely like this for 20 mins.
- To make the filling, mix the mascarpone with the icing sugar and lemon juice. Once cooled, unroll the sponge and remove the baking paper. Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve.