Vanilla Swiss Roll with Lemon Curd

serves 8

Per serving: 148 cals/1.7g fat

2 eggs

3oz/75g sugar

3oz/75g self-raising flour

Fine zest of lemon

1 tsp vanilla essence for curd

Fine zest and juice of 4 lemons

3/4pt/450ml skimmed milk

2 tbsp custard powder

1 1/2 tbsp caster sugar

1. preheat oven to Gas 4/180C/350F. Line a non-stick swiss roll tin with parchment paper.

2. Whisk together the eggs and sugar ina bowl for several minutes until thick and creamy. Sift the flour and, using a metal spoon, carefully fold the flour and sugar into eggs and sugar, then fold in the lemon zest and vanilla. Pour into the prepared tin. Bake in the oven for 25-30 mins until golden brown.

3. Turn the sponge out on to sugared greaseproof paper and rollup with the paper. Leave to cool.

4. To make the lemon curd, place lemon zest and juice in a measuring jug and make up to 1pt/600ml with skimmed milk. Mix the custard powder and sugar with a little of the lemon mixture into a paste. Place the remainder of the lemon mixture in a saucepan and bring to the boil. Pour on thecustard powder, mix well and return to the pan. Bring back to the boil, whisking continuously until the curd thickens. Allow to cool.

5. When the lemon curd is completely cool, unroll the sponge, remove th parchment paper, spread the mixture on the sponge and then roll up again.

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