Wednesday, March 21, 2007

Lemon Strawberry Cake Roll


Recipe from Cooking Live Show # CL8871

For Filling:
4 egg yolks
1/2 c sugar
/2 stick unsalted butter
Juice of 2 lemons
1 tsp grated lemon rind
1 c well chilled heavy cream
1 pint small to medium strawberries

For the Cake:
4 large eggs, separated
1/2 c granulated sugar
2 tsp freshly grated lemon zest
1 tsp vanilla
1/4 tsp salt
1/4 c AP flour
1/4 c cornstarch
Confectioner's sugar for dusting

For Lemon Syrup:
2 tbl sugar
1 tbl fresh lemon juice
1 tbl water

Lemon Glaze:
1/2 c confectioner's sugar
1 tbl fresh lemon juice

To make the filling:
In a heavy saucpan combine the egg yolks, sugar, butter and lemon juice. Cook over medium low heat, stirring until the butter is melted and custard is thick enough to coat a spoon. DO NOT LET IT BOIL. (I will chase you down and throw peppercorns at you!) 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 that and chill. Remove the strawberry hulls and either quarter or halve the berries, depending on their size. Cover and chill.

Make the cake:
Preheat oven 350 degrees. Line the bottom of a greased jelly roll pan with foil. Grease the foil and dush with flour - knock out excess. In a bowl with an electric mixer beat the egg yolds, 1/4 c sugar, zest and vanilla until thick and pale and mixture forms ribbons 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 beat the whites until they hold stiff peaks. Stir 1/3 of the whites into the yolk to lighten it and fold in remaining whites gently but thoroughly. Sift flour, salt and cornstarch over the batter and fold until batter is just combined. Spread batter evenly into the pan and bake in middle rack of oven for 6 to 9 minutes or until cake is LIGHTLY colored. Dust a kitchen towel generously with confectioner's sugar and invert cake onto it. Remove foil carefully from the cake. Starting with the long side, roll up cake loosely but gently in the towel and cool for 30 minutes.

Make the lemon syrup:
In a small saucepan combine 2 tbl sugar, 1 tbl fresh lemon juice and 1 tbl water and bring to a simmer. Stir until the sugar is dissolved. Keep it warm.

Assemble the cake:
Stire 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 filling. Re-roll the cake. 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 c confectioners' sugar and 1 tbl lemon juice to make a pourable glaze. Transfer glaze into a small resealable bag. Snip one corner to make a small hole. rim ends of cake diagonally and squeeze glaze decoratively over the cake.

Here's a slice!



A lot of dirty dishes, but interesting to try. I'd never made a roll cake before. Fun!
3.5 out of 5.... I might mix in some orange zest too just for fun.

2 comments:

fat little pug said...

Oh my goodness, sounds like a lot of work! Sounds good, though.

Mister Vandemar said...

This cake was wonderful. I don't care for sweets, but I really liked this. Lots of strawberries, and not overwhelmingly sweet.