Coconut flour Lemon roulade

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Here's a recipe that looks delicious - from TT.Coconut flour lemon roulade. http://www.freecoconutrecipes.com/index.cfm/2009/12/23/gluten-free-lemon-rouladeSpecial SCD instructions:Just leave out the arrowroot, in the lemon curd and the 1 TB water to mix it with. Just takes a bit longerto get thick, IME. In the sponge cake, leave out the sugared powder for dusting.And for the lemon cream filling, instead of whipping heavy cream, use heavy cream or half and halfyogurt. This recipe is done in 3 parts. Making the Lemon Curd can be done up to a week in advance.Servings: 8Preparation Time: 45 minutesLemon Curd:grated zest and juice of 3 lemons1/4 cup raw honey1 tablespoon arrowroot powder (or other starch)1 tablespoon water2 egg yolks4 tablespoons butterLemon Roulade Sponge Cake:4 eggs, separated2 oz (1/4 cup) raw honeyGrated zest of 2 lemons1 teaspoon pure vanilla extract1/4 cup ground almonds3 tablespoons sifted coconut flour3 tablespoons organic powdered sugar, for dustingLemon Cream Filling:1 cup heavy cream4 tablespoons lemon curdPart 1: Making the Lemon CurdPut the grated zest and juice into a pan honey. Bring to a boil, stirring until the honey has mixed in with the lemon juice.Mix the arrowroot and water to a paste and add to the lemon/honey mixture. Remove pan from heat and beat in egg yolks.Return to low heat and mix for about 2 minutes and then remove from the heat again. Gradually beat in butter. Pour into a mason jar, or other sterilized jar, cover and seal. Let the curd cool, then chill.Part 2 - Making the Lemon Roulade CakePreheat the oven to 375F. Grease a 13 x 9-inch jelly roll pan and line with parchment paper.In a large bowl, beat the egg yolks with 1 oz (1/8 cup) raw honey until light and foamy. Beat in the lemon zest and vanilla extract, then lightly fold in the ground almonds and coconut flour using a rubber spatula or large metal spoon.Beat the egg whites in a clean bowl until they form stiff, glossy peaks. Gradually beat in the remaining 1oz (1/8 cup) of raw honey to form a stiff meringue. Fold in 1/3 of the meringue at a time into the egg yolk mixture. Do not over-fold, just enough to incorporate.Pour into the prepared pan, level the surface, and bake for 10 minutes, or until risen and spongy to the touch. Cover loosely with parchment paper and a damp dish towel. Let the cake cool in the pan.Part 3 - Making the Lemon Cream FillingWhip the cream in a stand mixer just until medium peaks form. Lightly fold in 4 tablespoons of the lemon curd.Assembly:Sift the confectioners sugar onto a piece of parchment paper and turn the sponge onto it. Peel off the lining paper and spread the lemon curd cream over the surface of the sponge, leaving a border around the edge. Using the paper underneath as a guide, roll up the sponge from one of the long sides.Place on a serving platter with the seam underneath and serve.