Leave to set then break into shards. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the ...

Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl.Place over a pan of gently simmering water.

Chef Bud has some fantastic recipes that he shares with us but this one may very well take the cake. This is the perfect dish to cook up quickly and get a delicious appetizer on the table. Here is ...

What’s not to love? Try my Pumpkin Roll Cake and Pistachio Lemon Roll Cake next! If you’ve never made a swiss roll before, I assure you it’s not as hard as you think. I created my Swiss roll ...