Step 1

Prepare the lemon curd: Zest your lemons and squeeze to yield the required quantity of juice. Place sugar and salt into the bowl of a stand mixer. Add the lemon zest and turn the mixer on to a medium speed. Add the butter and blend until combined. Do the same with the eggs. Slowly add the lemon juice and mix until mixture is smooth. Transfer the mixture into a medium-sized saucepan set to a moderately low heat. Cook the mixture, stirring constantly for about 10 minutes to cook the curd - you’ll know it’s done when it thickens and leaves a trail on the back of a spoon. Transfer to airtight containers and refrigerate until use. The curd will thicken further as it cools and it should be enjoyed within one week of preparation. Prepare the sponge cake: Preheat oven to 400°F. Line a 9x13” baking sheet with parchment paper. Combine flour, baking powder and salt and sift together. Whisk in ground lavender and set aside. Using a hand or stand mixer, whip egg whites until they hold soft peaks and set aside. Whip egg yolks until light and fluffy. To the yolks, gradually add sugar, mixing continuously. Add vanilla and mix until combined. Slowly add the dry ingredients, mixing after each addition. Fold in egg whites. Transfer to prepared baking sheet,then to oven and bake for 8 minutes or until the top of the cake is a pale golden. Lay a clean dishcloth out on your work surface and dust with confectioners’ sugar. As soon as the cake comes out of the oven, invert it onto the dish towel. Slowly and carefully peel away the parchment paper and discard. Dust the top of the cake with additional confectioners’ sugar. Starting with a short end, roll it up in the dish towel. Allow to cool completely. Create jelly roll – Carefully unroll the cooled cake back out onto the work surface. Spread an even layer of lemon curd onto the cake, then slowly roll the cake back up. Press lightly so as to not push the curd out of the roll. Trim to create a clean cut on both ends before transferring the jelly roll onto a service plate or platter. Dust the roll with confectioners sugar and a sprinkle of additional lemon zest and dried lavender. Cut into 1-inch slices and serve with whipped cream.

Step 2

Prepare the lemon curd: Zest your lemons and squeeze to yield the required quantity of juice. Place sugar and salt into the bowl of a stand mixer. Add the lemon zest and turn the mixer on to a medium speed. Add the butter and blend until combined. Do the same with the eggs. Slowly add the lemon juice and mix until mixture is smooth. Transfer the mixture into a medium-sized saucepan set to a moderately low heat. Cook the mixture, stirring constantly for about 10 minutes to cook the curd - you’ll know it’s done when it thickens and leaves a trail on the back of a spoon. Transfer to airtight containers and refrigerate until use. The curd will thicken further as it cools and it should be enjoyed within one week of preparation. Prepare the sponge cake: Preheat oven to 400°F. Line a 9x13” baking sheet with parchment paper. Combine flour, baking powder and salt and sift together. Whisk in ground lavender and set aside. Using a hand or stand mixer, whip egg whites until they hold soft peaks and set aside. Whip egg yolks until light and fluffy. To the yolks, gradually add sugar, mixing continuously. Add vanilla and mix until combined. Slowly add the dry ingredients, mixing after each addition. Fold in egg whites. Transfer to prepared baking sheet,then to oven and bake for 8 minutes or until the top of the cake is a pale golden. Lay a clean dishcloth out on your work surface and dust with confectioners’ sugar. As soon as the cake comes out of the oven, invert it onto the dish towel. Slowly and carefully peel away the parchment paper and discard. Dust the top of the cake with additional confectioners’ sugar. Starting with a short end, roll it up in the dish towel. Allow to cool completely. Create jelly roll – Carefully unroll the cooled cake back out onto the work surface. Spread an even layer of lemon curd onto the cake, then slowly roll the cake back up. Press lightly so as to not push the curd out of the roll. Trim to create a clean cut on both ends before transferring the jelly roll onto a service plate or platter. Dust the roll with confectioners sugar and a sprinkle of additional lemon zest and dried lavender. Cut into 1-inch slices and serve with whipped cream.