Lemon Swiss Roll

I had some Lemon curd left and made some Lemon Swiss Roll. 

Ingredients:

Cake flour  - 75g (~3/4 Cup)
Sugar - 125g
Oil - 75g 
Honey - 15g
Fresh squeeze lemon juice - 60g (about 2 Lemon)
Lemon zest from one Lemon
Baking powder - 1/2 tsp
Salt -1/4 tsp
Cream of tartar - 1/8 tsp

For filling:

Lemon curd - 3/4 cup 

Equipment:

Electrical mixer, oven, Half sheet cookie tray 13"x18", Parchment paper, mixing bowls(2)

Steps:

1. Preheat oven to 350°F. Grease the cookie sheet with butter or oil, and line parchment paper on. 

2. Separate the eggs into egg yolk and egg white.

3. Combine flour and baking powder in a bowl.

4. In a mixing bowl, add honey, oil, lemon juice, lemon zest, salt, whisk them well. Then sift in the flour mixture. Slowly add egg yolks, whisk well.

3. In an mixing bowl, add egg white, cream of tartar and sugar; use a electrical mixer to beat it to soft peak.

4. Pour 1/3 of egg white foam into egg yolk batter. Gently fold with a spatula to mix them. 

5. Pour the egg yolk batter into the egg white bowl in a thin stream. Gently fold the batter into the egg whites. Use a spatula to cut down vertically through the mixture. Move the spatula across the bottom of the bowl; bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat this process, rotating the bowl, until the ingredients are combined.

6. Pour all batter on the cookie sheet. Use spatula to make the surface flat.

7. Bake in oven for 18-20 minutes or until the surface is golden.
8. Lay a new sheet of parchment paper on cooling rack
9. Take the cake out and put upside down on the parchment paper.
10. Remove the top layer parchment paper, and spread a layer of lemon curd.

11. Roll the cake into a tight roll. Twist the paper on the end. Put the roll in refrigerator for 20 minutes.

12. Cut the roll into slices and serve.