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