-FOR FILLING-
4 Egg yolks
1/2 c Sugar
1/2 Stick unsalted butter
2 Lemons, juice of
1 ts Grated lemon rind
1 c Well-chilled heavy cream
1 pt Small to medium strawberries
FOR CAKE
4 lg Eggs, separated
1/2 c Granulated sugar
2 ts Freshly grated lemon zest
1 ts Vanilla
1/4 ts Salt
1/4 c All-purpose flour
1/4 c Cornstarch
Confectioners’ sugar for
-dusting
FOR LEMON SYRUP
2 tb Granulated sugar
1 tb Fresh lemon juice
1 tb Water
-LEMON GLAZE-
1/2 c Confectioners’ sugar
1 tb Fresh lemon juice
To make filling: In a heavy saucepan combine the egg yolks, sugar, butter
and the lemon juice. Cook the mixture over medium low heat, stirring until
the butter is melted and custard is thick enough to coat a spoon. Do not
let the mixture boil. Transfer the custard to a bowl and stir in the lemon
rind. Let the custard cool, cover with a buttered circle of waxed paper,
and chill. In a chilled bowl whip the cream until it forms soft peaks.
Cover and chill. Remove the strawberry hulls and either halve or quarter
the berries, depending on their size. Cover and chill.
Make cake: Preheat oven 350 degrees. Line the bottom of a greased jelly
roll pan, 15 1/2 by 10 1/2 by 1-inch, with foil. Grease the foil and dust
with flour knocking out excess. In a bowl with an electric mixer beat egg
yolks, 1/4 cup granulated sugar, zest and vanilla until thick and
pale and mixture forms a ribbon when beaters are lifted. In a large bowl
with clean beaters beat egg whites until they hold soft peaks. Beat in the
remaining sugar and gradually beat egg whites until they hold stiff peaks.
Stir 1/3 of the whites into the yolk mixture to lighten it and fold in
remaining whites gently but thoroughly. Sift flour, salt and cornstarch
over batter and fold until batter is just combined. Spread batter evenly in
prepared pan and bake in middle rack of oven for 6 to 9 minutes or until
cake is lightly colored and springs back when pressed lightly. Dust a
kitchen towel generously with confectioners’ sugar and invert cake onto it.
Remove foil carefully from cake. Starting with the long side, roll up cake
loosely but gently in the towel and cool 30 minutes.
Make lemon syrup: In a small saucepan combine 2 tablespoons granulated
sugar, 1 tablespoon fresh lemon juice and 1 tablespoon water and bring to a
simmer, stirring until all the sugar is dissolved. Keep syrup warm.
Assemble cake: Stir half of the chilled whipped cream into the chilled
lemon curd until mixture loosens up. Fold in remaining whipped cream.
Unroll cake and carefully brush with half the warm syrup. Spread cake with
lemon curd filling. Arrange halved strawberries over the filling. Reroll
the cake carefully. Transfer cake to a platter seam side down, and brush
with remaining syrup. Chill roll covered loosely for at least 2 hours or
overnight.
Make lemon glaze: In a small bowl whisk together 1/2 cup confectioners’
sugar and 1 tablespoon lemon juice to make a pourable glaze. Transfer glaze
into a small resealable plastic bag. Snip one corner to make a small hole.
Trim ends of cake diagonally and squeeze glaze decoratively over cake.
Yield: one cake roll, 8 to 10 servings
Yields
1 Servings