½ cup Chelsea Caster Sugar
3 eggs at room temperature
½ cup self-raising flour
½ cup lemon curd
1 cup cream, whipped

Preheat oven to 200C. Spray and line a large 25 x 35cm sponge roll tin with baking paper.
To make a roulade, place the sugar in a mixing bowl and break in the eggs and beat with a electric mixer until thick pale and fluffy.
Sift in the flour and fold into the egg mixture, Spread into the prepared tin and bake for 7-8 minutes until mixture pulls away from the sides of a tin.
Turn out onto a fresh sheet of baking paper and roll while still warm.
When cool, unroll carefully and spread over the cream mixed with the lemon curd.
Re-roll and dust with icing sugar to serve.

From the TV show Chelsea New Zealand's Hottest Home Baker.