Lemon strawberry sponge roll

16 servings

Ingredients

Quantity Ingredient
3 Whole eggs -- at room temp.
3 larges Eggs -- separated
15 tablespoons Sugar
2 teaspoons Lemon zest -- grated
1½ teaspoon Vanilla extract
4 larges Egg yolks
⅓ cup Sugar
1½ tablespoon Sugar
¼ teaspoon Gelatin powder, unsweetened
¼ cup Lemon juice
1 cup Whipped cream
2 tablespoons Lemon juice
¾ cup Flour
3 tablespoons Flour
1 tablespoon Powdered sugar -- rounded
3 tablespoons Lemon juice
4 tablespoons Unsalted butter -- cut into 1\" chunks
10 Strawberries -- sliced 1/4\" thick
6 Whole strawberries

Directions

CAKE

FILLING

TOPPING

Preheat the oven to 350. Line a jellyroll pan (15 x 10) with waxed paper that has been greased lightly with butter. For the cake, mix the whole eggs and the 3 yolks in a medium size mixing bowl with an electric mixer on medium high speed until blended. Add 11 tbsp sugar and the lemon zest and beat the mixture on high speed until it is pale and thick, about 3½ minutes. Stop the mixer several times to scrape the bowl with a rubber spatula. Beat in the vanilla and the lemon juice. Fold in the flour with a rubber spatula until it is incorporated. Beat the egg whites in another mixing bowl with the mixer on medium high speed until frothy, about 30 seconds. Gradually add the remaining 4 tbsp sugar and continue beating just to soft peaks, about 30 seconds more. Fold the whites into the batter. Pour the batter into the prepared pan and tip the pan gently back and forth so that the batter is evenly distributed. Bake the cake on the center oven rack until it is light golden, about 16 minutes. Allow the cake to cool for 10 minutes. Sprinkle the powdered sugar. Run a thin knife around the edge of the cake to loosen it. Flip the pan upside down onto waxed paper. Careully peel off the the waxed papper lining from the bottom of the cake.

Roll up the cake in the waxed paper, starting from one long side, using the waxed paper to help. The cake should never roll onto itself. Twist the ends of the paper like a hard candy wrapper and refrigerate the cake for a minimum of 3 hours. Meanwhile, prepare the filling: In a small saucepan mix the egg yolks and the sugar with a whisk until they are blended. Warm the lemon juice slightly in another saucepan. Add the gelatin to the lemon juice and stir to blend. Add the gelatin mixture to the egg yolk mixture and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, about 3 minutes. Remove the lemon curd from the stove and strain it into a small bowl. Add the butter, and stir until blended. Allow the lemon curd to cool for 20 minutes, stirring occasionally. Puncture a piece of plastic wrap in several places, and use it to cover the surface of the filling. Allow the filling to set at room temperature until it is of spreading consistency, 30 to 40 minutes. When the filling is set, remove the cake roll from the fridge and unroll it. Spread the filling evenly over the cake but leave a 1" strip along one long side uncovered. Distribute the sliced strawberries evenly toward the filling. Roll the cake toward the clean strip, peeling the waxed paper off as you roll. Put the roll in a fresh piece of waxed paper or plastic wrap and refrigerate it for several hours. Just before serving, transfer the cake to a long serving tray and frost it with the whipped cream. Place the whole strawberries, ponts up, on top of the log.

Recipe By : All Butter Cookbook From: Meg Antczak Date: 08-27-95 (18:18) (19) (E)Cooking

Related recipes