LEMON CURD

1. Combine eggs, sugar, cornflour, zest and juice in a large microwave-safe bowl. Whisk until combined and smooth. Add the diced butter and place onto the microwave turntable.
2. Follow manufacturer’s instructions to reduce microwave power to 50%.
3. Cook uncovered for 7 – 10 minutes, stirring every minute until the mixture is thick enough to coat the back of a wooden spoon. 
4. Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate until cold.

SPONGE

1. Preheat oven to 180°C/160°C (fan-forced). Grease a 25cm x 32cm (base) Swiss roll pan. Line the base and sides with baking paper.
2. Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 7-8 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla extract.
3. Sift flour twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir or beat. Pour into prepared pan and smooth evenly into corners using a spatula.
4. Bake for 15 minutes, or until golden brown and the sponge slightly shrinks away from the pan sides. Place a clean tea towel on bench topped with a sheet of baking paper. Sprinkle evenly with white sugar to cover an area the same size as the sponge.
5. Immediately turn out sponge onto the prepared paper. Roll up gently from the short side. Cool for 15 to 20 minutes or until room temperature.
6. Gently unroll. Spread with curd, leaving a 3cm border at the end which will fill with curd once rolled. Decorate with strawberries.