Jellyroll with Lemon Curd Recipe

Servings: 8
4 large eggs, separated
2/3 cup torbinado sugar
1 teaspoon vanilla
3/4 cup all-purpose flour (minus 2 tablespoons) - I used whole wheat white flour as a healthy alternative.
2 tablespoons corn starch

• 1/2 teaspoon lemon rind
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup lemon curd
• 1/4 cup confectioner's sugar

Preheat oven to 400 degrees F. In a small bowl beat egg whites until still but not dry and set aside. In another bowl beat the egg yolks until light. Gradually add the sugar, lemon rind, and vanilla. Mix well. Sift together the flour, corn starch, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites and pour the batter into a 15 by 10 by 1-inch jellyroll plan lined with waxed paper or parchment paper. Bake for 8 to 10 minutes or until the cake is golden. Loosen edges of cake, invert cake onto a towel dusted with confectioner's sugar. Gently peel waxed paper off cake. Trim 1/4 inch of hard crust off each long side of the jellyroll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 5 minutes. Once cake has cooled, gently unroll and spread cake with lemon curd and re-roll. Sprinkle with confectioner's sugar or cover with whipped cream.