Lemon-Poppy Seed Roulade

Preheat oven to 350u0b0.
Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; dust with 2 teaspoons flour.
Beat egg whites at high speed of a mixer until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
Beat egg yolks in a large bowl at high speed of a mixer for 4 minutes. Gradually add 1/4 cup granulated sugar, beating until thick and pale (about 2 minutes). Beat in lemon rind, juice, and oil. Gently fold egg white mixture into egg yolk mixture. Combine 2/3 cup flour, poppy seeds, baking powder, and salt, stirring well with a whisk; gently fold into egg mixture.
Spoon cake batter into prepared pan. Bake at 350u0b0 for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 1 tablespoon powdered sugar; carefully peel off wax paper. Sprinkle with 1 tablespoon powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour).
Unroll the cake carefully, removing the towel. Combine the whipped topping and lemon curd. Spread the whipped topping mixture over the cake, leaving a 1/2-inch margin around the outside edges. Reroll cake, and place, seam side down, on a platter. Cover and chill for 4 hours. Sift 1 tablespoon powdered sugar over cake, and cut into slices.