Lemon roulade

Method

1. Preheat the oven to 200C/gas 6.

2. Line a 33 x 23cm Swiss roll tin with baking paper

3. Break the eggs into a mixing bowl. Add the sugar and using a hand-held whisk or electric beater, whisk the mixture until it triples in volume and becomes thick, white and fluffy, then fold in the lemon zest.

4. Using a metal spoon, fold in the flour very carefully and then mix in the melted butter. Pour the mixture into the lined tin.

5. Bake the cake for 20-30 minutes until risen, golden and set. Remove the cake from the oven and cool on a wire rack.

6. Heat the sugar with the juice and zest of 4 lemons in a small pan until dissolved Pour two-thirds of this over the cooked sponge to infuse it with flavour. Leave to cool

7. Once cool, whisk the cream with the limoncello and spread over the sponge. Roll it up into a log and pour the last of the lemon zest syrup over the top.

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Ingredients

4 Eggs
100g caster sugar
2 Lemons, zest only
100g plain flour
vanilla extract
25g Butter, melted
4 Lemons
250g caster sugar
450ml Guernsey double cream
2 shots Limoncello liqueur

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