Title: Lemon Roll
Categories: Cakes, Jellyroll
Yield: 8 servings
1 c Plus 2 Tablespoons sifted ca
1 ts Baking powder
1/4 ts Salt
6 Eggs; separated
1 c Superfine granulated sugar
1-1/2 ts Lemon rind; grated
3 tb Lemon juice
1 Confectioners sugar
MMMMM--------------------SUPER LEMON FILLING-------------------------
2/3 c Sugar
3 tb Cornstarch
2/3 c Water
2 Egg yolks; slightly beaten
1 tb Butter
2 tb Lemon rind; grated
1/4 c Lemon juice
Butter a 15x10x1 jelly roll pan, line with wax paper,
butter paper. Sift flour, baking powder and salt onto
wax paper. Beat the egg whites in a medium bowl with
electric mixer on high speed until frothy. Add 1/2 cup
of the sugar, 1 Tablespoon at a time, beating until
the meringue forms stiff, glossy peaks. Beat the egg
yolks in a small bowl with the electric mixer and the
same beaters, without washing, until light. Add the
remaining sugar 1 tablespoon at a time, beating until
mixture is thick and creamy. Add lemon juice and rind.
By hand, add the flour mixture gradually, beating
until smooth. Fold egg mixture into meringue until no
streaks of white remain. Spread batter evenly in
prepared pan. Bake in a moderate oven 350°, for 15
minutes or until cake springs back when lightly
touched with fingertips. Cool in pan on wire rack 5
minutes. Invert pan on a clean cloth that has been
generously sprinkled with confectioners sugar.
Carefully peel off paper. Trim off any crispy edges
then roll up with towel, starting at one of the short
sides. Cool completely on wire rack. Unroll cooled
cake; spread with Super Lemon Filling. Re-roll, then
wrap firmly in wax paper, refrigerate until firm.
To serve: Remove wax paper, place roll on serving
platter and sprinkle with powdered sugar.
For Filling: Combine sugar and cornstarch in a small
saucepan. Stir in water. Cook, stirring constantly
until mixture thickens and bubbles, 1 minute. Remove
from heat. Beat half the hot cornstarch mixture into
beaten egg yolks, then stir back into saucepan. Cook
one minute longer. Stir in butter, lemon rind and
juice. Place piece of plastic wrap directly on filling
to prevent skin forming. Refrigerate until ready to
use.
