Ingredients
Method
Lightly grease and line a 24 x 32cm Swiss roll pan with baking paper.
Beat eggs and ¾ cup sugar together, 5-6 mins until thick. Fold in sifted combined flours. Pour into pan. Cook in a 180°C preheated oven for 15-20 mins, until cooked when tested.
CURD: In a heatproof bowl, whisk eggs and sugar together, 1-2 mins, over gently simmering water. Stir in juice, butter and zest. Cook 15-20 mins, stirring, until it coats the back of a spoon. Do not boil.
Cut 12 rounds from cake to fit six 220ml clear jars or glasses. Place one in each jar. Top with half curd. Repeat. Chill.
Beat extra egg-whites until soft peaks form. Gradually add remaining sugar, beating until thick and glossy. Beat in vanilla.
Preheat grill on high. Pipe meringue onto cake. Grill 30-60 secs until lightly golden.
