Whisk together the eggs, sugar and lemon
rind in a heatproof bowl set over a pan of gently simmering water
until thick and foamy and the mixture trails off the whisk in ribbons.
Remove from the heat and whisk for 3 minutes, then fold in the flour
and salt. Spoon into a greased and lined 30 x 20 cm/ 12 x 8 in Swiss
roll tin (jelly roll pan) and bake in a preheated oven at 200°C/
400°F/gas mark 6 until golden brown and springy to the touch. Cover a
clean tea towel (dish cloth) with a sheet of greaseproof (waxed) paper
and sprinkle with caster sugar, then invert the cake on to the towel.
Remove the lining paper, trim the edges and run a knife about 2.5 cm/1
in in from the short edge, cutting half-way through the cake. Roll up
the cake from the cut edge. Leave to cool.
Mix the cream cheese with the honey. Unroll the cake, spread with the
filling, then roll up the cake again and dust with icing sugar.