Lemon roll

This is one for older children to tackle, as it’s a bit more complicated to roll up.

QQServes 6-8 Prep 30 mins Cook 15 mins

Q6 eggs

175g caster sugar, plus extra

for sprinkling

175g self-raising flour

1 heaped tsp caraway seeds (optional) 1 lemon, zested and juiced

50g butter, melted icing sugar, to serve

FOR THE FILLING

300g lemon curd

250g mascarpone

1 Heat the oven to 200C/180C fan/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Whisk the eggs and caster sugar with an electric whisk until light and fluffy, about 5 mins. 2 Fold in the flour, caraway seeds, if using, and lemon zest, then gradually fold in the butter. Tip the mix into the prepared tin and bake for 12-15 mins until pale but cooked and springy in the middle. Leave to cool slightly, then turn out onto a sheet of non-stick baking parchment sprinkled with caster sugar. Roll up like a Swiss roll and leave to cool. 3 Meanwhile, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up again. Dust generously with icing sugar and serve in slices.

PER SERVING (6) 708 kcals, fat 36g,

saturates 18g, carbs 90g, sugars 57g, fibre 1g, protein 12g, salt 0.8g 2 egg whites

200g caster sugar red food colouring paste 50g dark chocolate, melted edible glitter (optional)

1 Heat the oven to 120C/100C fan/gas ½. Line two or three baking sheets with baking parchment. Beat the egg whites with an electric whisk until foamy and doubled in size. Add the sugar, 1 tbsp at a time, while whisking. When the meringue is ready, it will be thick, glossy and hold in stiff peaks.