Set your oven to 375°F (190°C). Grease a 13x9-inch Swiss roll tin and line it with parchment paper, leaving some overhang on the sides to make it easy to lift the sponge out later.

In a large bowl, beat the eggs and sugar together with an electric mixer for about 5–7 minutes until the mixture turns pale, thick, and fluffy. You’ll know it’s ready when it leaves a ribbon trail when you lift the whisk.

Gently stir in the lemon zest. In a separate bowl, sift the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the air you’ve whipped in.

Pour the batter into the prepared tin and spread it evenly with a spatula. Bake for 10–12 minutes, or until the sponge is golden and springs back when you press it lightly with your finger.

While the sponge is baking, lay a piece of parchment paper on your counter and sprinkle it with sugar. Once the sponge is out of the oven, immediately turn it onto the sugared paper. Peel off the parchment from the back, then trim any uneven edges. Roll the sponge up gently with the parchment and leave it to cool completely.

Once the sponge has cooled, carefully unroll it. Spread a generous layer of lemon curd over the entire surface, leaving a small border around the edges. Roll the sponge back up tightly, but without squashing the filling.

Place the Swiss roll seam-side down on a plate. Dust with a little extra sugar, slice it up, and serve. It’s zesty, fluffy, and absolutely delicious!