grated zest 1 lemon (save the juice for the filling)
50g butter, melted
juice 1 lemon
300g lemon curd
icing sugar, to serve
The 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 lemonade
Make instant lemonade by blitzing 3 chopped
lemons with 100g caster sugar. Push through
a sieve and serve with ice and sparkling water.
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.