As I speak it’s getting quite difficult to find flour in the shops anywhere! It’s good news that people are now turning to baking/cooking for the first time or have been meaning to do more but they never had the time. Now we are all isolated we have the time and I hope you have the inclination to give this lemon Swiss roll a go. 

I’ve searched my recipes for a cake that used the least amount of flour which, I’m hoping that you may still have in the cupboard from before ‘the situation’.  This fat-free sponge uses only 75g. Homemade lemon curd is just delicious and easy to make as long as you have a little patience to stir, stir and stir. A gentle touch is needed or you will end up with scrambled eggs. Of course,  I strongly advise you to have a go at making the lemon as it so, so, so delicious but If you don’t want to make the lemon curd then I’m certain that a jar of it could be an ‘essential’ ingredient on your next shopping outing. You can, of course, fill the roll with any other jam such as strawberry or raspberry.

I’m getting hysterically over-excited about my next supermarket trip out, it’s so lovely to be out of the house and even calls for lipstick and a bit of dressing up for the occasion. I’ve even turned to giddy chatting with anyone in the queues (at the required distance of course) just because I can, at last!

Start with the lemon curd

Gorgeously citrusy lemon curd



Makes 3 small jars

125g butter

150-160g caster sugar*

2 lge lemons, finely grated rind and strained juice

2 lge eggs, beaten


  1. Put the butter, sugar, lemon rind, and half of the strained lemon juice in a glass bowl that fits well over a pan of water. There should just be a little gap between the bottom of the glass bowl and the surface of the water. Makes sure the bowl fits tightly into the top of the pan to avoid getting splashes of water into the bowl. If you have one you can use a double boiler.
  2. Bring the water to a simmer and stir well until the butter is melted and the sugar has dissolved.
  3. Add the remainder of the juice and the beaten eggs. Continue cooking, stirring frequently until the mixture has thickened enough to coat the back of the spoon. You must do this carefully and don’t let the mixture get too hot otherwise you will get small pieces of cooked egg in the mixture. If this happens all is not lost as you can pass the curd through a sieve before you pour it into the jars.
  4. Pour into small, hot jars (glass baby food jars are ideal) and cover the surface straight away with a waxed paper disc. Leave to cool completely and then fasten on the cellophane cover.
  5. Store in the fridge and use within 3 weeks.

*I like a tart, citrusy taste rather than a very sweet one so adjust this amount according to your taste. You can even add a little more lemon juice at the end if you like.

You are on a roll now so :


3 large eggs, at room temperature

75g caster sugar

75g plain, white flour, sifted well

Caster sugar for sprinkling

2 tbsp. of homemade lemon curd, warmed


  1. Grease and line the base & sides of a Swiss roll tin, 33 cm x 23cm. Preheat the oven to a hot 200C
  2. Use a stand mixer for this. Slightly warm the bowl by running it under the hot tap and dry thoroughly. Whisk the eggs and sugar until really thick and fluffy. You should be able leave a trail on the surface with the whisk that doesn’t disappear immediately.
  3. Use a sieve over the mixing bowl and sift in a third of the flour over the surface of the mixture. Fold this in gently using a thin, flexible spatula and a figure of eight movement, cutting through the mix with the edge of the spatula, rather than beating it in. Do this twice more with the rest of the flour. The idea is to retain as much of the air as possible in the mixture.
  4. Pour into the prepared tin and gently smooth it out making sure you spread it carefully into each corner. Bake immediately for about 10 minutes until it is firm to touch. Keep an eye on it!
  5. Have ready a piece of baking parchment on a damp tea towel, placed with the shortest end at the bottom. Sprinkle with caster sugar. Turn out the sponge onto the sugary paper and carefully peel off the baking paper. Trim the long sides with a sharp knife just taking off a thin sliver. These are often a bit crisp. What you do with them is entirely up to you, I think that a little snack for the cook is the order of the day. Using a palette knife, spread the lemon curd over the sponge leaving a 1cm edge all around. Don’t forget to warm up the curd first or it will be difficult to spread.
  6. Using a sharp knife score across the short end (nearest to you) about 2cm from the edge –don’t cut it through. This will make it much easier to roll. Use the paper to help lift up the sponge & carefully roll-up. Lift on to a wire rack (with the ‘seam’ underneath) and leave to cool. The sponge often cracks a little but I wouldn’t be too concerned about that, it just adds ‘character’.
  7. Eat on the day it is made or freeze for up to a month.