Lemon Swiss Roll

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Mixing the filling with whipped cream makes a lighter and easier to spread topping.
Spreading is easier if you use the back of a spoon, dipped regularly in hot water.
This recipe can also be used to make a tropical trifle – finely slice the finished product and arrange with the slice facing the outside of the bowl.

Preheat oven to 200°C. Spray and line a 25cm x 35cm sponge roll tin.
Beat sugar and eggs until thick, pale and creamy.
Sift flour and baking powder - fold into egg mixture.
Gently spread mixture in tin and bake for 5 minutes or until sponge is a light golden colour and comes away from the sides of the tin.
Dust a fresh sheet of paper or tea towel with icing sugar and turn sponge out. Allow to cool completely.
Spread the sponge with NZ Squeezed Lemon Curd (and whipped cream if desired) and roll up. (Be careful not to overload the sponge as it will become heavy and messy).

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