For the Cake: For the Lemon Cream Filling: For the Glaze: Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Spread the cake with then lemon butter icing, leaving a 1cm/½in border. Spoon the lemon curd evenly over the icing. Slowly roll the cake up again, enclosing the filling, and place on a plate.

Though they may at first sound like different names for the same thing, there are real difference between a jelly roll pan ...

For this recipe you will need 2 Swiss roll tins ... s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips ...