rose and lemon curd jelly roll

I binge watched The Great British Baking Show last weekend while working on my jeans rug and got inspired to make what they call a "Swiss Roll"(also known as a jelly roll) on the show, which shows up in the first episode. It's a showy dish, with a thin-baked cake wrapped around a filling, often done in contrasting colors and cut in pinwheels to serve.

I was happy with my first attempt--a rose and lemon curd roll.

I made the cake-part according to this recipe, halving the vanilla and adding 1.5 teaspoons of rosewater, as well as a drop of red food coloring to the batter. I 'pre-rolled' the cake in a towel as it was cooling (and I was making lemon curd for the filling), which mostly worked-the cake stuck to the towel despite the liberal dusting of powdered sugar I put on it before turning out the cake.  The lemon curd recipe was simpler than the others I've tried; it has you zest the lemons using a vegetable peeler, not a grater.  A few minutes in the food processor gets the consistency right.  The lemon curd came out really well AND made about twice what I needed to fill the roll--scrumptious snack times ahead!

Next time, I'd add more rosewater to the cake, and possibly flip the food coloring to the filling or add some white cream cheese or whipped cream to improve the visual contrast.