Line a 10x15-inch jelly roll pan with parchment paper ... Gently fold in the lemon curd and lemon zest until smooth. Assemble the Cake: 8. Unroll the cooled cake and spread the lemon cream filling ...

I can’t stand jelly in trifle because I hate the feel of the cake spoiling smooth ... 250g fresh raspberries 300ml double cream 200ml lemon curd 2-3 tbsp pistachios, chopped 1 tbsp freeze ...

For this recipe you will need 2 Swiss roll tins ... For the lemon curd, use 300g/10½oz ready-made lemon curd. Instead of the St Clement’s jelly, use 1 packet of lemon-flavoured jelly and ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. My recipe, from the late '80s, was for a "cake" made from crepes sandwiched with lemon curd and ...

1 lemon (grated zest of one and juice of half), plus more zest to decorate Butter a 23cms springform tin and line it with baking paper. Cream the butter and sugar until light and fluffy.

Try making this soft and tender roll cake with seasonal lemon curd. As complicated as it looks, my mum and aunt claim that roll cake is the simplest way to bake something delicious and impressive ...

Spoon the lemon curd over the top of the buttercream and gently place the other cake layer on top. Dust with icing sugar to serve. TIP To make this a traditional Victoria sponge, you can simply ...

The Bundt cake was based on a Victoria sponge ... Jemma's trifle was crafted with layers of lemon curd Swiss roll, St Clement's jelly, lemon custard, a mandarin coulis - made with tinned mandarins ...