Method:- Carefully line a Swiss Roll tin, place the eggs & sugar in a large mixing bowl. Whisk until mixture is light & fluffy and holds its shape. Now add 1 tbsp warm water & vanilla essence and fold in carefully. Sift half of the plain flour, using a metal spoon, carefully fold in the flour then

add the remaining flour. Scrape down the sides of the bowl with a

spatula. Bake for 12 14 minutes . Sponge should feel firm to the touch. Turn on to grease proof paper and carefully roll like a Swiss roll and allow

to cool down.

Whip cream until thick and mix in the lemon curd, unroll the Swiss Roll and spread the lemon curd cream over the sponge leaving a 1cm margin . Sprinkle over the raspberries

Now using the grease proof paper re-roll and carefully place on serving plate. Finally dust with icing sugar.