Forums Archive Index > Recipe Exchange > Lemon Cake Roll

Author: MissSnowshoveler

Date: 23 Dec 2006 6:20 am

Lemon Cake Roll

Cake:
¾ cup all-purpose flour
½ cup sugar
1½ tsp. Baking powder
½ tsp. salt
9 egg yolks
½ cup sugar
½ cup water
1½ tsp. Fresh grated lemon zest
powdered sugar

Filling:
½ cup sugar
pinch salt
3 tbs. Fresh squeezed lemon juice
3 egg yolks
1 tsp. Fresh grated lemon zest
½ cup heavy whipping cream

Directions:
Heat oven to 375°F. Grease bottom only of 15X10-inch jelly-roll pan. Line with parchment paper and grease again. Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, first ½ cup sugar, baking powder and salt. In a large bowl, beat egg yolks at high speed until a light lemon color. Add second ½ cup sugar and continue beating until thickened. Add cold water and lemon extract, mix well. Gently fold flour mixture and lemon zest into egg mixture, blend well. Spread batter in prepared pan. Bake 15 to 18 minutes until light golden Remove from oven and immediately turn out of pan onto a towel sprinkled with powdered sugar. Quickly remove paper. Starting at short side, roll up in towel; cool. In a small heavy saucepan, combine sugar, salt, lemon juice and egg yolks. Cook over low heat until thickened; stirring constantly. Remove from heat and stir in lemon peel; cool. Whip cream and fold into cooled filling. Unroll cake, spread with filling and roll again without towel.
Refrigerate 1 to 2 hours.