LEMON CURD ROLL

250 gm castor sugar

7 egg yolk

90 gm plain flour

90 gm corn flour

Grated rind of 1 lemon

1 bottle lemon curd

A little icing sugar

METHOD:

Beat the yolk & sugar until pale,

smooth & thick enough to form a

ribbon trail.

Stir the flours together & add to

the mixture, mix well together with

the grated rind.

Line the baking tray with greaseproof

paper (buttered).

Pour & spread the mixture into the sheet

to a thickness of about 1 cm.

Bake in a moderately heated oven for

10 minutes, the top of the cake should

be in golden.

Turn out into a tea towel, peel off the

paper, spread the lemon curd & roll.

To finish, dust the top of the cake

with icing sugar.