Preheat oven to 190°C. Lightly oil a 28 x 18cm Swiss roll tin and base line with greaseproof paper.
Cream the spread and Hermesetas Granulated together until well blended. Sift the flour with the baking powder. Gradually beat in the eggs adding a little flour each time. Add the rest of the flour to the mixture with the grated rind of half the lemon and half the orange and 2 tbsp each of the lemon and orange juice. Lightly and quickly fold the ingredients together then spread the mixture evenly over the base of the tin. Bake for 20 minutes or until well risen, golden brown and springy to touch. Leave to cool. For the topping, beat together the cheese with the Hermesetas Granulated and low fat spread to make a soft icing consistency. Spread over the sponge, mark with a fork then cut into pieces. Using a potato peeler remove the rind from the remaining lemon and orange halves and cut into thin strips. Bring to the boil in a pan with a little water, drain, dry then leave to cool. Complete the decoration on each cake with a few stripes of lemon and orange rind. The cake is best eaten on the day of making.