Swiss Roll with Cream Cheese and Lemon Curd

Method

1. To make the lemon curd, whisk together the egg, 2 yolks and 120g caster sugar for 1 minute or until combined. Add the lemon rind and juice and then place the bowl onto a water bath and cook, whisking continuously until the mixture thickens. Gradually add the butter, stirring until smooth and combined. Cook for a further 2 minutes to thicken. Chill in an airtight container for at least one hour before using. Use as required.
2. Use an electric mixer to beat the cream cheese, icing sugar and extra lemon rind until smooth. Fold through the cream and chill for at least one hour before using. Use as required.
3. To make the sponge, whisk 4 egg whites with salt to firm peaks. Whisking continuously, slowly add extra caster sugar and continue whisking for a further 2 minutes or until a stiff meringue forms. Add 4 egg yolks and gently mix for 15 seconds or until just combined. Sift the two flours over the meringue and gently fold through. Spread the mixture into a buttered and lined 38cm x 30cm Swiss roll pan. Bake in a 220°C oven for 8-10 minutes or until lightly golden.
4. Sprinkle granulated sugar onto a large sheet of baking paper and then turn the warm sponge out onto the sugar. Remove the lining paper and then trim the away any crisp edges on the cake. Roll up the cake together with the paper it sits on, beginning from a short side. Cool to room temperature on a wire rack.
5. To assemble the cake, unroll the sponge and spread evenly with cream cheese filling then lemon curd. Roll it up again, cover with foil and chill for 1 hour to allow the flavours to combine. Decorate with candied lemon slices and a dusting of icing sugar if desired.