This rolled cake offers a perfect balance of fluffy sponge cake, tangy lemon cream, and sweet glaze that is simply irresistible. The vibrant lemon flavor pairs perfectly with the soft texture of the ...

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 ...

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 ...

Dip each side into the jelly to coat. Gently roll in the desiccated coconut ... tablespoon of whipped cream and a small teaspoon of lemon curd.