Wednesday, November 2, 2011


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


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.