Lemon Strawberry Cake Roll
Recipe By : Cooking Live Show # CL8871
Serving Size : 4 Preparation Time :0:00
- 4 egg yolks
- 1/2 cup sugar
- 1/2 stick unsalted butter
- Juice of 2 lemons
- 1 teaspoon grated lemon rind
- 1 cup well-chilled heavy cream
- 1 pint small to medium strawberries
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- Confectioners' sugar for dusting
For lemon syrup:
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1/2 cup confectioners' sugar
- 1 tablespoon 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.
Preheat oven 350 degrees. 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
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.
Stir 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 the
filling. Re-roll the cake carefully. 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 cup confectioners' sugar and 1 tablespoon
lemon juice to make a pourable glaze. Transfer glaze into a small re-sealable plastic bag.
Snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze
decoratively over cake.
Yield: one cake roll, 8 to 10 servings
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart