Lemon Strawberry Cake Roll (US)

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Note: Organic ingredients are recommended...

INGREDIENTS:

For filling:

4 egg yolks

1/2 c sugar

1/2 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 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 all-purpose flour

1/4 c cornstarch

Confectioners' sugar for dusting

For lemon syrup:

2 tbsp granulated sugar

1 tbsp fresh lemon juice

1 tbsp water

Lemon glaze:

1/2 c confectioners' sugar

1 tbsp 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 350F.

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 tbsp granulated sugar, 1 tbsp fresh lemon juice

and 1 tbsp water and bring to a simmer, stirring until all the sugar is

dissolved. Keep syrup warm.

 

 

 

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