Lemon and poppy seed Swiss roll
Preparation time: 25 mins Baking time: 15 mins Serves 8For the cake: 4 eggs, large 100g caster sugar Zest of 1 lemon 100g plain flour, sifted 1 tsp poppy seeds For the filling: 250ml double cream 2 tbsp icing sugar, sifted, plus extra for rolling 160g lemon curd For decoration: A few pieces of lemon zest Icing sugar for dusting 1 Preheat the oven to 180˚C/Gas mark 4. Grease a 23x32cm baking tin and line the base and sides with baking paper.
2 For the cake, whisk the eggs, sugar and lemon zest together in a large bowl using an electric mixer for 5-10 mins until thick, pale and doubled in size. When the mixture is ready it will form a lasting ribbon trail in the bowl.
3 Gently fold in the flour and poppy seeds using a spatula or metal spoon until well combined. Gently transfer the mixture into the prepared tin, tilting the tray to ease it into the corners. Bake for 15 mins until lightly golden on the top and springy to the touch. Remove from the oven, cover with a clean tea towel and leave to cool in the tin.
4 For the filling, lightly whip the double cream with the icing sugar and set to one side.
5 Place a sheet of baking paper, a little larger than the cake, on your work surface then sprinkle with icing sugar. Turn the cooled cake out onto the baking paper with the top of the cake face down. Gently remove the baking paper from the cake.
6 Spread the lemon curd onto the cake followed by the whipped cream and icing sugar mixture. Using a sharp knife, score a line 1.5cm in from one of the short edges of the cake scoring approx halfway through the depth of the cake across the entire length of the short edge. Fold along the score line to fold in the end of the cake.
7 Taking a firm hold of the baking paper along the folded short edge, begin to roll up the cake. Use the baking paper to help you gently roll the cake by pulling the paper up and over as you roll. Continue rolling to the end and turn so the seam sits underneath the cake. Transfer to a serving plate and decorate with lemon zest and a dusting of icing sugar.TIP: * When removing the baking paper from the cake, gently ease the edges free before peeling the paper back from each edge into the centre to avoid ripping the cake.