75 g/3 oz self-raising (self-rising)
5 ml/1 tsp baking powder
A pinch of salt
175 g/6 oz caster (superfine) sugar
15 ml/1 tbsp oil
5 ml/1 tsp lemon essence (extract)
6 egg whites
50 g/2 oz icing (confectioners') sugar, sifted
75 ml/5 tbsp lemon curd
300 ml double (heavy) cream
10 ml/2 tsp grated lemon rind
Mix the flour, baking powder and salt.
Beat the egg until thick and lemon-colored, then slowly beat in 50 g/2
oz of the caster sugar until pale and creamy. Beat in the oil and
lemon essence. In a clean bowl, beat the egg whites until they form
soft peaks, then gradually beat in the remaining caster sugar until
the mixture holds stiff peaks. Fold the egg whites into the oil, then
fold in the flour. Spoon into a greased and lined 30 x 20 cm/12 x 8 in
Swiss roll tin (jelly roll pan) and bake in a preheated oven at
190°0/375°F/gas mark 5 for 10 minutes until springy to the touch.
Cover a clean tea towel (dish cloth) with a sheet of greaseproof
(waxed) paper and dust with the icing sugar, then invert the cake on
to the towel. Remove the lining paper, trim the edges and run a knife
about 2.5 cm/ 1 in in from the short edge, cutting half-way through
the cake. Roll up the cake from the cut edge. Leave to cool.
Unroll the cake and spread with lemon curd. Whisk the cream until
stiff, and stir in the lemon rind. Spread over the lemon curd, then
roll up the cake again. Chill before serving.