*Lemon Swiss Roll*
Makes one 9 inch roll

If you love lemon like I love lemon, you will adore this delicious swiss roll!  If you like you may use orange zest instead of the lemon and fill with orange marmalade for a change.

4 large free range eggs, room temperature
4 ounces caster sugar (a generous 1/2 cup)
the finely grated zest of one unwaxed lemon
4 ounces self raising flour (1 scant cup)

For filling:
4 heaped dessertspoons of good quality lemon curd

Preheat the oven to 220*C/425*F/ gas mark 7.  Grease a 9 X13 swiss roll pan and then line with baking parchment.

Break the eggs into a large bowl and combine with the sugar and lemon.   Beat with an electric whisk until the  mixture is light and frothy and the beaters leave a trail in the beaten mixture when lifted out.  Sift the flour into the mixture, folding it in as you go along.  Pour into the prepared pan.  Shake gently to level out.

Bake for 10 minutes in the heated oven until the sponge is golden brown and springs back when lightly touched. 

Have a piece of baking parchment ready and laid out on the counter that is larger than the cake tin.  Dust it with granulated sugar.  When the cake is baked, invert the tin onto the sugared baking parchment.  Quickly loosen and peel off the paper from the bottom of the cake.  Trim off the edges with a sharp serrated knife.  Make a score mark one inch from one of the shorter edges without cutting through the cake.  Allow to cool slightly then spread with the lemon curd and roll up tightly from the cut end.  Allow to cool completely before slicing to serve.

If you like you can dust with some icing sugar to serve.