Zingy Lemon Swiss Roll



  • 100g (4 0z) sugar, plus a little extra
  • 100g (4 oz) self raising flour
  • 4 eggs
  • Zest of a lemon
  • 4 tablespoons Roots & Wings Organic Lemon Curd
  • Icing Sugar (optional)


Preheat the oven to 220C/425F/Gas 7.
Line a Swiss roll tin (33 x 23cm (13 x 9 inches) with parchment paper. If you are using greaseproof paper you will need to grease it.
Whisk the eggs, 100g (4oz) sugar and the lemon zest until light and frothy and the whisk leaves a trail. Fold the flour into the mixture carefully then pour it into the Swiss roll tin and spread it out evenly.
Bake in the oven for about 10 minutes until it is golden.
Sprinkle some parchment paper with the extra sugar and when the ake is ready to come out of the oven invert it onto the sugared parchment paper. Remove the paper that the cake was baked on and leave the cake to cool.
Spread the lemon curd over the cake and then using the sugared parchment paper roll the cake up. Sprinkle with icing sugar if using.