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Lemon & caraway roulade
- 6 eggs
- 175g golden caster sugar , plus extra
- 175g self-raising flour
- 1 heaped tsp caraway seed
- grated zest 1 lemon (save the juice for the filling)
- 50g butter , melted
- juice 1 lemon
- 300g lemon curd
- 250g mascarpone
- icing sugar , to serve
Directions:View on BBC Good Food
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