Ingredients
Method
- Set the oven to 350°F (175°C), grease a 9 x 13-inch rimmed pan, line it with parchment, and set it aside.
- In a large bowl, whisk the egg yolks with about half of the sugar, the oil, and the milk until pale and smooth, then stir in the flour and baking powder just until blended.
- In another clean, dry bowl, start beating the egg whites with the cream of tartar on low speed; once foamy, gradually add the remaining sugar and increase the speed until the whites hold medium-stiff peaks.
- Gently fold the whipped whites into the batter in two additions, lifting from the bottom and turning over the mixture to keep as much air as possible.
- Spread the batter evenly in the prepared pan, smooth the top, and bake until the cake springs back lightly when touched, about 15 minutes.
- As soon as it comes out, dust the top with powdered sugar, cover with a clean towel and a board, flip it over, remove the pan and parchment, dust again, then roll the warm cake up from the short end inside the towel and let it cool completely.
- Whip 1½ cups of the cream with 3 tablespoons of the sugar until thick, medium-stiff peaks form, then gently fold in about ½ cup of the lemon curd, leaving light streaks.
- Carefully unroll the cooled cake, remove the towel, spread the cream mixture evenly, spoon the remaining lemon curd over the top and swirl it lightly, then roll the cake back up and place it seam-side down on a plate.
- Chill the rolled cake in the refrigerator to firm it up, then whip the remaining ½ cup cream with the last tablespoon of sugar, pipe or spread it on top, and finish with fresh lemon zest before serving.
Nutrition
Notes
This is the kind of cake that feels like a celebration even on quiet afternoons, with soft sponge and bright citrus tucked into every swirl.