Lemon and blueberry swiss roll

Preparation

Method

1. Whisk the eggs and sugar until pale and fluffy
2. Fold in the flour and spoon onto a well-greased, lined tin (23 x 30cm)
3. Cook at 200c for 7-10 minutes until springy to the touch
4. Turn out onto another piece of paper
5. Filling – spread the curd onto the roll, then the cream, then zest
6. Lay a row of berries along one edge, roll over, then repeat until fully rolled
7. Dust with icing sugar