Sift together the plain flour and baking powder, add the ground almonds and pinch of salt.
In the bowl of a free-standing mixer, whisk the eggs and the 80g of caster sugar until pale, trebled in volume and the mixture leaves a ribbon trail when the whisk is lifted from the bowl. Add the lemon extract and mix again.
Using a large metal spoon, fold the dry ingredients and the grated lemon zest into the mixture.
Gently pour the mixture into a Swiss Roll Tin lined with baking parchment, and level with a palette knife. Bake on the middle shelf of your preheated oven for about 10 minutes until golden and just firm to touch.
Remove from the oven and rest for 1 minute before turning out onto a large piece of clean baking parchment dusted with the remaining 2 tbsp of sugar.
Carefully peel off the baking parchment that was used to line the Swiss Roll Tin and discard.
Starting at the narrowest end, roll up the sponge with the clean parchment inside, then leave to cool completely.
Whisk the double cream with the mascarpone or crème fraiche until thickened and spreadable.
Unroll the roulade and spread with a thin, even layer of lemon curd, leaving a 1-2cm border all around the edge.
Spread the cream mixture over the lemon curd and arrange most of the raspberries on top.
Tightly re-roll the roulade using the parchment to help you roll.
Place on a serving platter, dot with the remaining raspberries and enjoy!