Lemon Cake Roll

Instructions

For the Lemon Curd

1. In a medium saucepan, add eggs, sugar, salt, juice and zest. Whisk the ingredients until smooth.
2. Work over low heat and stir constantly with a wooden spoon until the mixture thickens, for approximately 10-12 minutes. Turn the heat down, add the butter and stir until smooth. 
3. Remove from heat and transfer to a glass or airtight container.

For the Cake

1. Preheat oven to 178°C / 350°F degrees.
2. Line your jelly roll pan with foil and spray with floured cooking spray.
3. Using a stand mixer, beat the eggs at high speed for 2 minutes until foamy and dark yellow. Stir in sugar, lemon juice and zest.
4. Whisk salt, baking powder, flour and stir into the wet ingredients until just combined.
5. Spread the batter into all corners of the prepared jelly roll pan.
6. Bake on center rack for 9-11 minutes.
7. While baking, place a clean kitchen towel on a large work surface. Dust generously with powdered sugar. Once the cake comes out of the oven, immediately invert it onto your prepared kitchen towel. Carefully remove the foil.
8. With the short end, wrap the edge of the kitchen towel around the cake. Roll tightly together and roll the cake into the towel. Allow to cool completely while rolled up, at least one hour.
9. While the cake is cooling down, the filling can be prepared. Whisk the heavy cream and powdered sugar until stiff peaks form.
10. Fold in the lemon curd gently. Refrigerate until ready to use.
11. Once the cake has cooled carefully unroll the towel. Spread the lemon cream over the cake. Roll up the cake carefully but tightly and wrap it in plastic foil. Chill until the cake firms up a little, for at least an hour, overnight is best.