Preheat your oven to 180°C fan / 200°C. Lightly grease your Swiss roll tin and line with non-stick baking paper.

Separate your eggs into two small bowls - egg whites in one and yolks in the other.

In a large mixing bowl, add your egg yolks and half the caster sugar (50g). Whisk together until combined, then add your lemon juice, lemon zest, milk and oil and whisk once more. Sift in the flour and xanthan gum, and mix in until well combined, thick and glossy.

In a separate bowl, whisk your egg whites (using an electric hand whisk or stand mixer ideally) until they start to turn white and frothy. Gradually add the remaining caster sugar (50g), whisking until you have medium peaks.

In three stages, add your egg white mixture to your egg yolk mixture, folding it in carefully between each addition using a silicone spatula. Once all the egg white mixture is fully folded in, pour your mixture into your prepared tin. Spread it out gently to make sure it’s nice and even and bake in the oven for 10–12 minutes until cooked through.

Place a piece of non-stick baking paper on your work surface and dust it with the icing sugar.

While your sponge is still warm, loosen it from the tin and flip it out onto the baking paper. Peel off the baking paper on top that once lined the tin – don’t worry if you lose the outer layer of the cake because it sticks to the paper as you peel it off, that’s totally normal. Using your baking paper, roll the sponge up from the short end – the paper should be inside it as you roll. Try to roll fairly tightly, then leave the sponge to cool fully while rolled up. I prop something up against it to stop it from unrolling itself.

Place your double cream and icing sugar into a bowl and whip together until it stiffens up - try not to over whip though.

Carefully unroll your sponge and remove the baking paper. Fortunately I never find the sponge cracks using my recipe, but if it does a little, it doesn't matter - it will all be covered in icing - just be delicate!

Spread a thin layer of lemon curd on the unrolled sponge (I leave about a half cm gap around the edge). Then spread a layer of whipped cream on top of that (not all of the cream!). Carefully roll the sponge back up and transfer it to a serving board or plate. Do this as tight as you can for the best swirl. If a little oozes out don't worry.

Dust the swiss roll with plenty of icing sugar.

Finish by spooning some of your whipped cream into a piping bag with a star nozzle. Then pipe dollops of the cream on top of the swiss roll - this is optional really! Drizzle with a little lemon curd and some lemon zest. Slice and enjoy!