Lemon Drizzle Swiss Roll

Preheat the oven to 200°C (180°C, gas mark 6) Grease and line a 33cm x 23cm/13in x 9in swiss roll with non-stick baking paper

In a heatproof bowl, add the eggs, lemon zest and sugar and place over a pan of water, simmering on a gentle heat. Using a hand held electric whisk, beat the mixture until it is thick, pale and creamy (this may take a while) The mixture should leave a trail when the whisk is removed. At this stage move the bowl off of the water and whisk for a further 5 minutes.

Carefully fold half of the flour into the mixture, being extra cautious not too knock too much air out of the batter. Then gently fold in the remaining flour.

Gently pour the batter into your prepared tin and spreading out evenly to ensure that all of the tin is covered.

Bake in the oven for 10-12 minutes until firm to touch.

Whilst the sponge is baking, prepare a damp tea towel topped with sheet of baking paper by sprinkling with caster sugar. Once the sponge is baked, quickly turn it out on to the baking paper. The sugar will prevent the sponge from sticking. It is important that you act quickly before the sponge cools.

Using a sharp knife, make an indentation approximately a cm width from the end and roll the sponge up from the short ends, begin by rolling the first bit really tightly. Make sure that the sugar paper is kept inside the roll as you will remove this when you unroll later. 

Place the roll to one side and allow to cool.

To make the buttercream, beat together the softened butter, icing sugar and lemon curd until light and fluffy. This might take a few minutes. If the buttercream is too runny, you can always add a touch more icing sugar. 

Once the roll is completely cool, unroll it and generously spread the buttercream across the surface of the sponge. Roll up the sponge once more, without the paper inside, using your hands to keep it together. Then transfer the swiss roll on to your serving plate with the seal facing downwards. 

To make the lemon drizzle icing, mix together the icing sugar and lemon juice with a touch of water. The icing should be quite a thick consistency so don't use too much water, remember you can always add more later if needed. Once it is the right thickness, spoon a small amount on to a teaspoon and drizzle over the top of the cake by holding the teaspoon at a height above and flick your hand forward and back. 

Finish by topping the swiss roll with a few shavings of lemon peel.