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Here is a recipe by Diana Beard, that she wrote on the The Great British Bake Off.
(Full Recipe Below)

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Diana takes inspiration from her mother's Sunday tea and serves a light Swiss roll filled with homemade lemon curd.

Ingredients

For the lemon curd

For the sponge

Method

1. For the lemon curd, put the butter, sugar, lemon zest and juice into a bowl set over a saucepan of simmering water (ensure the bowl does not touch the water). Stir occasionally until the sugar is dissolved.

2. When the sugar is dissolved, add the beaten eggs and continue to heat, stirring occasionally, until the mixture thickens. Transfer to a bowl to cool.

3. For the sponge, preheat the oven to 200C/400F/Gas 6. Grease and line a 26x40cm/10½x16in baking tray with baking parchment.

4. Place a large heatproof bowl over a pan of simmering water. Add the eggs and sugar to the bowl and whisk until lukewarm (don't overheat the mixture). Remove bowl and whisk until the mixture is very thick and leaves trails when the whisk is removed. Fold in the sifted flour using a metal spoon.

5. Spread the mixture onto the prepared baking tray and place on the middle shelf in the oven. Bake for 8-10 minutes, or until firm to the touch.

6. Lay a large piece of greaseproof paper or a tea towel on the work surface and dust with sugar. Tip out the cake onto the dusted paper/tea towel and carefully remove the baking parchment.

7. Spread the, still warm, lemon curd evenly over the sponge.

8. Position the cake with one of the short ends nearest to you. Make a cut across the width of the sponge about 1cm/½in in and about three-quarters of the way through the depth of the sponge (this will help you roll up the sponge). Tightly roll up the sponge starting at the nearest edge and using the paper/tea towel to help you. Set aside to cool.

9. Before serving, trim the ends of the roll to create a neat finish and dust with a little extra sugar, if desired.

Recipe Tips

Any leftover lemon curd can be stored in an airtight container in the fridge for up to a week.

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Diana takes inspiration from her mother's Sunday tea and serves a light Swiss roll filled with homemade lemon curd. For the lemon curd, put the butter, sugar, lemon zest and juice into a bowl set over a saucepan of simmering water (ensure the bowl does not touch the water).

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When a author is being vague it can lead to confusion. Such as in a recipe, which you must follow step by step to get what you want.

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110g/4oz lightly salted butter

110g/4oz caster sugar

2 lemons, zest and juice

2 free-range eggs, at room temperature, beaten

unsalted butter, for greasing

4 free-range eggs, three whole eggs plus an egg yolk

160g/5¾oz caster sugar, plus extra for rolling

160g/5¾oz self-raising flour, sifted

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The ingredients are easy and simple however, the instructions... aren't nice.

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1. "For the lemon curd, put the butter, sugar, lemon zest and juice into a bowl set over a saucepan of simmering water (ensure the bowl does not touch the water). Stir occasionally until the sugar is dissolved."

Heres where the problems start! What size saucepan, who knows? STIR OCCASIONALLY?  How often is the baker suppose to stir ? Here, the author is being vague. This Language problem makes it hard for the reader to understand what to do.

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Something that doesn't taste right and may be uneatable. Diana just wanted to teach people to make a cake, but maybe she needs to learn about language problems first.

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2. 'When the sugar is dissolved, add the beaten eggs and continue to heat, stirring occasionally, until the mixture thickens. Transfer to a bowl to cool.'
How confusing? Still aimlessly stirring. "Until the mixture thickens." Until how thick ? The author, being vague using non-specific words. If the author was more specific the reader would be able to understand.

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If Diana used more descriptive words, and was more specific the baker could have a pretty Swiss Roll Cake.