Ingredients
250g Castor sugar
7 eggs yolks
90g plain flour
90g cornflour grated ring of lemon
1 bottle lemon curd a little icing sugar
Method
beat the egg yolks & sugar until pale smooth & thick enough to form a ribbon trail, sift the flour together & add to the mixture mix well together with the grated ring line the baking tray with grease proof paper, buttered pour& spread the mixture onto the sheet to a thickness of about 1cm bake in a moderately heated oven for about 10 minutes, the top of the cake should be golden brown, turn out onto a tea towel, peel off the paper, spread the lemon curd & roll! to finish dust the top of the cake with icing sugar.
250g Castor sugar
7 eggs yolks
90g plain flour
90g cornflour grated ring of lemon
1 bottle lemon curd a little icing sugar
Method
beat the egg yolks & sugar until pale smooth & thick enough to form a ribbon trail, sift the flour together & add to the mixture mix well together with the grated ring line the baking tray with grease proof paper, buttered pour& spread the mixture onto the sheet to a thickness of about 1cm bake in a moderately heated oven for about 10 minutes, the top of the cake should be golden brown, turn out onto a tea towel, peel off the paper, spread the lemon curd & roll! to finish dust the top of the cake with icing sugar.
