1. Set your oven to 200C/gas mark 6. 2. Take a thin shallow baking tray approx 24in x 34in, 1.5in deep and lightly grease and line this with a baking sheet. 3. Grate the zest from the lime and the lemons. 4. Combine the zest, butter, flour, eggs and caster sugar in a bowl and whisk together to a smooth mixture. 5. Add the mixture to the tin and smooth over to make an even surface. 6. Bake in the middle of the oven for 10 minutes or until the sponge is a light and golden brown. 7. Remove from the oven and leave to cool for a few minutes. 8. Now the next stage can be a little tricky but don’t let that put you off! 9. Get another piece of baking sheet that is bigger than the sponge. 10. Lay it flat on a table and sprinkle over the icing sugar. 11. Then carefully turn out the sponge on to the sheet, peeling off the original baking sheet piece. 12. Tip: Cover with the damp cloth for 5-10 minutes (this will make it easier to roll later!). 13. Remove the damp cloth and roll up the sponge in the paper and leave this until the sponge has completely cooled. 14. Whilst the sponge is cooling whisk your cream until thick and then fold in the lemon curd. 15. Unwrap the sponge and add the filling, then re roll again without the baking sheet. 16. Dust the with more icing sugar and garnish with some of the lemon and lime zest. 17. Delicious and tangy with the smoothness of the cream. mmmmm. 18. Give it a go! ---------------------------------------------------------------------------
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Ingredients
