Lemon Strawberry Cake Roll
Submitted by FRUITCAKE
Lemon strawberry cake roll filled with homemade lemon curd, whipped cream, and fresh berries, then brushed with lemon syrup and finished with a tangy glaze.
YIELD
16 servingsPREP
60 minCOOK
9 minREADY
10 hrsThis cake roll packs triple lemon punch into every slice. Homemade lemon curd gets folded into cold whipped cream for a filling that’s rich but not heavy, then fresh strawberries are layered in before the whole thing gets rolled up tight.
The sponge itself stays tender because it relies on beaten egg whites and a mix of flour and cornstarch rather than a traditional butter cake base. That combination keeps things light enough to roll without cracking. Brushing the unrolled cake with warm lemon syrup before filling adds moisture and a bright citrus hit that soaks right into the crumb.
After a good chill (at least two hours, overnight is better), a quick lemon glaze piped from a snipped plastic bag gives it that bakery-window finish.
Chef Tips
- Roll the warm cake in the sugared towel gently but with confidence. Hesitating causes cracks. The cake is most pliable right out of the oven.
- Cook the lemon curd over medium-low and stir constantly. If it boils, the egg yolks will scramble and you’ll get a grainy texture.
- Let both the curd and whipped cream chill completely before combining. Warm curd will deflate the cream and you’ll lose that airy filling.
- Trim the cake ends at a diagonal before glazing for a clean, professional look.
Variations
- Swap strawberries for fresh raspberries or a mix of summer berries.
- Add a layer of strawberry jam over the sponge before the curd filling for a more intense berry flavor.
- Use lime juice and zest in place of lemon for a lime strawberry roll with a tropical spin.
Ingredients
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.
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