Preheat the oven to 175*C line a baking sheet with parchment paper. Mix together salt, baking powder, flour and vanilla.

Beat eggs at high speed for about 3 minutes, until lemon-colored. Continuing to whisk, gradually add sugar and beat another minute. Add the lemon juice. Stop the mixer and scrape the bowl. Add to egg mixture the flour.

Pour the batter into the prepared pan. The dough is gently spread with a spatula across the pan. Bake for 20 minutes at 175*C.

Select the toppings you like. I missed the Lemon Kurd. The preparation of fillings, see below.

While baking the cake, spread a kitchen towel. Sprinkle it liberally with icing sugar. As soon as you place the cake from the oven, flip it on a kitchen towel and sprinkle with powdered sugar, too. Can be hot roll the cake together with the baking paper in roll and cooling. Wrap the seam with the shorter side along with a towel. Let completely cool at least one hour. While the loaf cools, make the filling. Whip the cream with powdered sugar until stiff peaks. Carefully add the lemon Kurd. Keep it cold until use. When the cake has cooled, roll out the towel. Fluff filling. Give the roll to soak.