Lemon Curd And Cream Roly Poly

Ingredients

4 egg whites
1 pinch fine sea salt
90g caster sugar
6 egg yolks
25g plain flour
25g cornflour
300ml whipping cream
2 tablespoons icing sugar
Grated zest and juice of 1 lemon
1 teaspoon honey
350g good quality lemon curd
Icing sugar to serve 

Method

1. Pre-heat the oven to 220˚C/fan 200˚/gas mark 7. Line a baking tray with a sheet of baking parchment.
2. Beat the egg whites with a pinch of salt until they form soft peaks. With the beaters still running, slowly add 40g of the sugar. When the whites are glossy and stiff, beat for 20 seconds more and then put to one side.
3. Add the remaining 50g of sugar to the egg yolks and beat for exactly 2 minutes, until foamy and light in colour.
4. Carefully fold the yolk mixture into the beaten whites in 2 batches, swirling and lifting gently to avoid breaking the air bubbles.
5. Add the flour and cornflour in the same way.
6. Pour the batter onto the lined baking tray and spread delicately into a 25 x 35cm rectangle. Bake for 8 minutes until puffed and golden.
7. Remove the sponge from the oven, lift it by the baking parchment and place on a rack. Cover with a clean tea towel to cool.
8. Meanwhile, whip the cream, icing sugar and grated zest of half the lemon – until not quite, but almost, stiff.
9. Squeeze the lemon and mix the juice with the honey.
10. Flip the cake over onto a second sheet of baking parchment. Peel the paper off the upturned base by rolling it close to the cake surface rather than lifting it; this avoids damaging the sponge.
11. Drizzle the sponge with the lemon juice and honey mixture. Spread a layer of lemon curd over the surface, followed by a layer of the whipped cream mixture, leaving a 2cm gap around the edges.
12. Roll the sponge tightly from the short end, lifting the paper to help the rolling. Transfer it to a serving plate and leave to cool in the fridge. Serve sliced with a dusting of icing sugar.