80g/2¾oz of plain flour
1 tablespoon of cornflour
1½ teaspoon of baking powder
4 eggs - separated
grated zest and juice of 1 lemon
185g/6½oz of caster sugar
1 teaspoon of orangeflower water

to fil the roulade

100g/3½oz of lemon curd
200g/7¼oz of double cream – whipped
250g/8¾oz of strawberries - sliced

METHOD

Preheat the oven to 180ºC/356ºF/Gas Mark 4. You'll need a swiss roll tray measuring 33cm x 25cm. Pass the flour through a sieve, add the cornflour and baking powder and set aside. Whisk the egg whites until fluffy and then add 4 tablespoons of caster sugar. Whisk the egg yolks with the lemon zest and then add the remaining caster sugar, the lemon juice and the orange water. Mix well. With a metal spoon, throw the whisked eggwhite into the mix followed by the flour and stir the metal spoon through the mix in a figure 8. Pour the mixture onto the tray and cook for 15 minutes or until it's turned yellow in colour. Sprinkle some sugar on a piece of greaseproof paper that's similar in size to the swiss roll. Place the Swiss roll on the paper while still hot and tidy up around the edges. Place a clean sheet of greaseproof paper over the cake and roll it up. Leave to cool. Once it's sufficiently cool unravel the Swiss roll and spread the lemon curd and cream over it. Finally add the strawberries before rolling it back up.

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