Instructions

PREPARE THE PERFECT LEMON CURD:
1. Create base: In heavy saucepan, whisk together lemon juice, zest, sugar, and egg yolks until smooth.
2. Cook carefully: Place over medium-low heat, stirring constantly with whisk, until mixture thickens enough to coat spoon (170°F).
3. Strain smooth: Pour through fine-mesh sieve to remove zest and any lumps.
4. Finish curd: Whisk in butter cubes and salt until completely smooth and glossy.
5. Cool properly: Press plastic wrap directly onto surface, refrigerate until completely set, at least 2 hours.

MAKE THE ENHANCED BLUEBERRY ELDERFLOWER JAM:
6. Combine fruit: In medium saucepan, combine blueberries, sugar, lemon juice, and elderflower cordial.
7. Create slurry: Mix cornstarch with water until smooth.
8. Cook jam: Bring fruit mixture to gentle boil, reduce heat to medium. Cook 8-10 minutes, stirring frequently.
9. Thicken: Stir in cornstarch slurry, cook 2 minutes more until thickened and jammy.
10. Cool completely: Transfer to bowl, cool to room temperature before using.

PREPARE THE ENHANCED LEMON SPONGE:
11. Setup: Preheat oven to 375°F (190°C). Line 10x15-inch jelly roll pan with parchment, extending up sides.
12. Separate eggs: Separate eggs, ensuring no yolk in whites. Let come to room temperature.
13. Beat yolks: Beat egg yolks with half the sugar until pale and thick, about 5 minutes.
14. Add flavors: Beat in lemon zest, lemon juice, vanilla, and lemon extract until combined.
15. Whip whites: In clean bowl, whip egg whites to soft peaks. Gradually add remaining sugar, beat to firm peaks.
16. Combine gently: Fold yolk mixture into whites in three additions.
17. Add flour: Sift cake flour and salt together. Fold into egg mixture in two additions.
18. Final enrichment: Fold in melted butter until just combined - don't overmix.

CRITICAL BAKING TIMING (PAUL'S FEEDBACK ADDRESSED):
19. Even spread: Pour batter into prepared pan, spread gently to corners with offset spatula.
20. Precise timing: Bake 10-12 minutes ONLY until golden and springs back when lightly touched.
21. Watch carefully: Do NOT overbake - Paul noted Aaron went over on the bake. Check at 10 minutes.
22. Immediate action: While still hot, turn onto powdered sugar-dusted clean kitchen towel.
23. Remove parchment: Carefully peel off parchment paper.
24. Roll immediately: Roll up tightly in towel while hot to set shape memory. Cool completely.

PREPARE THE LEMON CURD CREAM:
25. Whip cream: Beat chilled heavy cream, powdered sugar, and vanilla to soft peaks.
26. Fold curd: Gently fold cooled lemon curd into whipped cream until just combined and no streaks remain.
27. Perfect consistency: Should be light, fluffy, and intensely lemony but stable enough to spread.

PROFESSIONAL ASSEMBLY:
28. Unroll carefully: Gently unroll cooled sponge, remove towel.
29. Apply filling: Spread lemon curd cream evenly, leaving 1-inch border on all sides.
30. Add jam: Dot blueberry elderflower jam over cream in spoonfuls.
31. Final roll: Using parchment as guide, roll up tightly, seam side down.
32. Set shape: Wrap in plastic wrap, refrigerate 2 hours to firm before slicing.
33. Clean finish: Trim ends with sharp knife for neat presentation.
34. Dust elegantly: Generously dust entire Swiss roll with powdered sugar using fine sieve.
35. Fresh garnish: Arrange fresh blueberries around serving plate and sprinkle with lemon zest.
36. Clean slicing: Use sharp serrated knife, wiping blade between cuts.