This recipe is delicious flavoured with orange too. Substitute an orange for the lemon and orange marmalade for the lemon curd.
4 large eggs
100 g (4 oz) caster sugar
finely grated rind of 1 lemon
100 g (4 oz) self-raising flour
FOR THE FILLING
4 tablespoons lemon curd
1 Pre-heat the oven to 220°C/Fan 200°C/Gas 7. Grease a 33 x 23 cm (13 x 9 in) swiss roll tin and line with baking parchment.
2 Whisk the eggs, sugar and lemon in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture, carefully folding it in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners.
3 Bake in the pre-heated oven for about 10 minutes or until the sponge is golden brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar.
4 Invert the cake on to the sugared parchment. Quickly loosen the parchment on the bottom of the cake and peel it off. Trim the edges of the sponge with a sharp knife and make a score mark 2.5 cm (1 in) in from one shorter edge, being careful not to cut right through.
5 Leave to cool slightly, then spread with the lemon curd. If the cake is too hot the lemon curd will soak straight into the sponge. Roll up the cake firmly from the cut end.