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Lemon Strawberry Cake Roll

 
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Lemon Strawberry Cake Roll recipe

Yield

16

servings

Prep

60

min

Cook

9

min

Ready

10

hrs

Trans-fat Free
 

Ingredients

For filling
4 each egg yolks
*
½ cup sugar
½ stick butter, unsalted
2 each lemons
juice of
1 teaspoon lemon zest
grated
1 cup heavy whipping cream
well chilled
1 pint strawberries
small to medium
*
For cake
4 large eggs
separated
½ cup sugar
granulated
2 teaspoons lemon zest
freshly grated
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup all-purpose flour
¼ cup cornstarch
1 x powdered sugar
for dusting
*
For lemon syrup
2 tablespoons sugar
granulated
1 tablespoon lemon juice
fresh
1 tablespoon water
Lemon glaze
½ cup powdered sugar
1 tablespoon lemon juice
fresh

Directions

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℉ (180℃).

Line the bottom of a greased jelly roll pa n, 15½ by 15½ 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, ¼ cup granulated sugar, zest and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.

In a large bowl with cup lean 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 ⅓ of th e whites into the yolk mixture to lighten it and fold in remaining whites gentl y 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 cu rd 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.

Transfe r 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 ½ cup confectioners' sugar a nd 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 cup ake diagonally and squeeze glaze decoratively over cake.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 72948% of calories from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 323mg 108%
Sodium 244mg 10%
Total Carbohydrate 30g 30%
Dietary Fiber 2g 7%
Sugars g
Protein 18g
Vitamin A 30% Vitamin C 47%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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