Ingredients
- butter for tin
Sponge
- 4 large eggs
- 100g caster sugar plus 1 tbsp
- 100g self-raising flour
- 2 lemons, zested
Filling
- 200ml double cream, plus extra to serve
- 2 tbsp caster sugar
- ½ tsp vanilla extract
- ½ orange, zested
- 4 tbsp orange marmalade
Directions
- Heat the oven to 180C/fan 160C/gas 4. Butter and line a swiss roll tray or lipped baking tray with baking paper.
- Use electric beaters to whisk together the eggs and sugar in a large bowl for 5 minutes until light and creamy.
- It should leave a trail when you remove the whisk.
- Fold in the flour and lemon zest. Carefully spread this mixture into the prepared tray and bake for 10-12 minutes or until cooked through (the sponge should spring back when pressed).
- Put a large piece of baking paper on a worksurface and sprinkle over the tbsp of caster sugar.
- Carefully flip the sponge onto it, peeling off the bottom layer of baking paper.
- Roll it up tightly, lengthways, using the baking paper on the bottom to help. Cool completely.
- For the filling, whisk the cream with the sugar, vanilla and orange zest until it forms soft peaks.
- Once the roll has cooled down, unroll it on a work surface and spread the marmalade on top, followed by the cream mixture.
- Gently roll it up again and put it on a serving plate. Serve with double cream, if you like.