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1
Cake:.
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2
Combine eggs and sugar and beat until thick and lemon coloured, and a ribbon forms when you lift the beater, about 5 minutes.
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3
Add vanilla and lime zest.
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4
Fold in the dery ingredients carefully.
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5
Spray a 15x10 inch jelly roll pan with cooking spray, line with wax paper or parchment, and spray again.
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6
Spoon the batter carefully into the pan, smoothing it out into corners and being careful not to deflate it.
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7
Bake at 375 for 15-20 minutes, or until a toothpick comes out clean. Do not overbake!
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8
While the cake is baking prepare a large towel (I use a bath towel) by laying it on the table and sprinkling with confectioners sugar. Tip the finished cake onto the towel, and working quickly, trim 1/8 inch off the edges of the cake. Roll up in the towel and set aside to cool.
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9
Filling:.
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10
In a microwave safe bowl, whisk egg yolks, sugar, juice and zest until smooth. (I'm going to add some green food colouring to make it more appropriate for St Patricks day).
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11
Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, whisking smooth after each addition.
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12
Let cool completely. Store for up to three weeks.
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13
When cake is cool unroll it gently and spread with cooled lime curd. Carefully spread the whipped cream over that and roll back up.
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14
If you have time, refrigerate for a few hours.
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15
Sprinkle with confectioners sugar and slice carefully.
