Raspberry and Lemon Roalade Cake

1. 1

   Preheat oven to 180C and line a 30 x 23cm (13 x 9") baking tray with parchment

2. 2

   Using a stand mixer or hand mixer beat together the eggs, sugar and flour till it tripples in size (takes about 5 minutes) then carefully fold in the lemon zest.

3. 3

   Pour batter on to baking tray and bake for 10 minutes till golden and a cocktail stick inserted in centre comes out clean

4. 4

   Flip the sponge on to a clean piece of parchment and remove the old paper, score the short end 1cm from edge and using the new paper roll it up and let cool then unroll the roulade

Frosting

1. 1

   Beat together the cream cheese, icing sugar and lemon zest

2. 2

   Spread enough to cover the whole cake base and then top this with a layer of raspberry jam

Assembling

1. 1

   Roll up the roulade with the seam edge on the base and cover with the remaining frosting

2. 2

   Add the raspberries, more lemon zest and any extras you fancy like pistachios and daisies (see notes in blog post)