Preheat oven to 200oc.Grease a  Swiss Roll tin and line with greaseproof paper.Place the eggs and half the sugar in a bowl and whisk until pale and thickened.Put the rest of the sugar on a baking tray and heat in the oven for a few minutes.Add the warm sugar to egg and sugar mixture and whisk until combined.Gradually sift the flour into the bowl and fold together.Put the mixture in the tin and bake for 10 to 12 minutes.Allow to cool on a rack. 

Lemon Curd:
This recipe is for more than what you need for a single cake but if your going to spend the time making it you might as well make a jar. It’s lovely on freshly baked scones with whipped cream.  Melt butter in a sauce pan then add all the other ingredients.Stir until it thickens on a low heat, don’t be tempted to turn the heat up high to speed up the process or you might end up with lemon scrambled eggs. Cool before jarring will keep for a week in the fridge so if you don’t have a jar just use a plastic sealed box.  Place a sheet of greaseproof paper on a damp tea cloth and dust with caster sugar.Turn the sponge onto the paper and remove the base lining.Fill with Cream. Nash 19 Raspberry Jam and Lemon Curd.Carefully roll up with the aid of the paper.Make sure the first turn is tight so the cake will roll evenly.