– 1 teaspoon lemon zest
– Powdered sugar, for dusting
– Lemon curd
– Whipped cream
Instructions:
1. Preheat oven to 375Β°F (190Β°C). Line a 15×10-inch jelly-roll pan with parchment paper, leaving an overhang on the short sides.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the eggs and granulated sugar until thick and pale.
4. Mix in the lemon juice and zest.
5. Gradually fold in the flour mixture until just combined.
6. Spread the batter evenly into the prepared pan.
7. Bake for 10-12 minutes or until the cake springs back when lightly touched.
8. While the cake is baking, lay a clean kitchen towel flat and dust with powdered sugar.
9. Once the cake is done, immediately invert it onto the prepared towel.
10. Carefully peel off the parchment paper and roll the cake and towel together from the short end.
11. Allow the cake to cool completely in the rolled position.
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