3 eggs (at room temperature)
75g plain gluten-free flour
Line a Swiss roll tin with greaseproof paper and heat oven to 220C.
Whisk eggs briefly, then add sugar and whisk on high with an electric mixer for 5 minutes. All of the air that is incorporated at this stage is to give lift to the cake.
Sift the flour into the whisked eggs and fold in with a metal spoon.
Gently pour out into the Swiss roll tin, and bake for 9 - 10 minutes until just done.
Whilst hot, turn the cake onto a sheet of baking parchment and roll up tightly. Use oven gloves whilst rolling. Leave the cake to cool in the roll.
When the cake is cook, gently open up, and spread with a mixture of whipped cream and lemon curd. Roll back up again and decorate and serve.