Preheat oven to 180°C / 350°F.
Butter and line a baking tray with baking paper. I used a 25cm by 35cm tray.
Sperate 3 eggs.
In a bowl or stand mixer combine eggs yokes, granulated sugar, and vanilla.
Beat on medium-high speed for 3-5 minutes until pale and thick.
Next sift in the flour, corn flour, baking powder and salt. Fold until just combined them stir in milk.
In a separate bowl beat egg whites until stiff.
Take ⅓ of the stiff egg whites and fold into the sponge batter.
Now take the sponge batter and pour it into the other ⅔ of the egg whites and gently fold together.
Pour the batter evenly into prepared pan.
Sprinkle over blueberries. (if you are using frozen blueberries make sure to defrost them first.
Bake 10-12 minutes.
Dust a piece of baking paper or a clean kitchen towel generously with icing sugar. (powdered sugar)
Carefully flip the cake over onto the sugar-coated towel or paper.
Carefully, pull the baked parchment paper off the cake.
Roll up cake in the towel or paper, starting with a long side.
When the cake has cooled unroll the cake and spread with lemon curd and then whipped cream.
Roll up again.
Place seam side down on a platter.
Sprinkle with powdered sugar.