LEMON CAKE ROLL

By bjnelson55

A light and airy recipe from Showcase Minnesota, Kare-11

Ingredients

• LEMON CURD:
• 1 stick (½ cup) unsalted butter
• ¾ cup sugar
• ½ cup fresh lemon juice 1 tablespoon lemon extract
• Pinch salt
• 6 large egg yolks.
• LEMON CREAM:
• 1 cup whipping cream
• 2 teaspoons powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup lemon curd
• CAKE:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6 eggs at room temperature
• ¾ cup granulated sugar
• 1 cup water
• 1 teaspoon vanilla
• 1 teaspoon lemon extract

Preparation

Step 1

MAKE THE LEMON CURD:
1. Melt the butter in a glass or enameled sauce pan. (Any type of metal pan may react with the lemon juice and egg yolks and give the curd a metallic taste.)

2. Remove the pan from the heat and whisk in the sugar, lemon juice, extract and salt. Whisk in egg yolks until smooth.

3. Cook the mixture, stirring constantly with a silicon whisk, until it thickens and coats the back of a wooden spoon. Do not allow mixture to boil.

4. Pour lemon curd into a heat-proof glass bowl and allow to cool to room temperature, stirring occasionally.

5. Place plastic wrap of the surface of the lemon curd and chill for up to 2 months.



MAKE THE LEMON CREAM:
1. In the bowl of a standing mixer fitted with the whisk attachment, beat cream, powdered sugar and vanilla until soft peaks form.

2. Place prepared lemon curd in a separate bowl and whisk to soften. Add lemon curd to cream mixture and beat until stiff peaks form. Chill until ready to use.



MAKE THE CAKE:
1. Preheat oven to 375?F. Line an 18 x 12 rimmed baking sheet with parchment paper. Grease well. Set aside.

2. Whisk together the flour, baking powder and salt in a small bowl. Set aside Place eggs in the bowl of a standing mixer fitted with the wire whip attachment.

3. Beat the eggs at high speed for about 3 minutes, or until very thick and lemon colored.

4. Gradually add sugar, beating about 1 minute. Stop and scrape bowl.

5. Add water, vanilla and lemon extracts. Beat at medium speed for about 30 seconds. Continuing on Speed 4, gradually add flour, baking powder and salt. Beat about 30 seconds, or until batter is smooth.

6. Pour batter into pan, spreading to corners. Bake at 375F for 11 to 13 minutes, or until toothpick inserted in center comes out clean.

7. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Gently remove parchment paper and re-roll cake and towel together. Cool completely on wire rack.

8. When cake is cool, unroll and spread with Lemon Filling. Reroll and sprinkle with powdered sugar. Chill well before slicing and serving.