- Prep time
- 5 mins
- Cooking time
- 18 mins
- Serves 6
- 200g caster sugar
- 3 eggs (room temperature)
- 150g All Butter Lemon Curd
- 70g self raising flour
- 200ml whipped cream
- Icing sugar (to serve)
Preheat oven to 180°C/160°C fan/gas 4.
Spray and line a large shallow baking tin with baking paper.
In a mixing bowl add the sugar and eggs and mix with an electric whisk until pale and fluffy. Sift in the flour and fold into the mixture.
Spread mixture into the prepared tin and bake for 18 minutes, until the sponge pulls away from the sides of the tin.
Take the sponge out of the oven and turn out onto a new sheet of baking paper and roll into shape whilst warm.
When cool, unroll and spread over the All Butter Lemon Curd, then the whipped cream.
Re-roll to shape and dust with icing sugar to serve.