Lemon Jelly Roll

By maredan

Ingredients

• JELLY ROLL CAKE:
• 1/4 * 1/4 cup granulated sugar
• 1/4 * 1/4 cup water
• 3 * 3 egg whites
• 1/4 * 1/4 tsp cream of tartar
• 3/4 * 3/4 cup granulated sugar
• 6 * 6 egg yolks
• 1 * 1 tsp vanilla
• 1/2 * 1/2 cup all-purpose flour
• 1/4 * 1/4 tsp salt
• 3 * 3 tbsp icing sugar
• LEMON FILLING
• 4 * 4 egg yolks
• 1/2 * 1/2 cup granulated sugar
• 1 * 1 tbsp grated lemon rind
• 1/3 * 1/3 cup lemon juice
• 1/3 * 1/3 cup cold butter, cubed

Details

Servings 12

Preparation

Step 1

1 Line bottom of 15- x 10-inch (40 x 25 cm) rimmed baking sheet with parchment paper; set aside.

2 JELLY ROLL CAKE: In bowl, beat egg whites with cream of tartar until soft peaks form; beat in 1/4 cup (50 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.

3 In large bowl, beat egg yolks with remaining sugar until pale and thickened and mixture falls in ribbons when beaters are lifted, about 3 minutes; beat in vanilla. In separate bowl, whisk flour with salt. Fold egg white mixture into yolk mixture alternately with dry ingredients, making 3 additions of egg whites and 2 of dry ingredients. Spread evenly on prepared baking sheet; smooth top.

4 Bake in centre of 375°F (190°C) oven until top springs back when lightly touched, 12 to 15 minutes. Set aside 2 tsp (10 mL) of the icing sugar; dust clean tea towel with remaining sugar. Using knife, loosen edges of cake; invert onto towel. Remove pan; peel off paper. Trim long edges. Starting at 1 short edge, immediately roll up with towel. Let cool on rack. (Make-ahead: Place rolled cake in airtight container and store at room temperature for up to 1 day. Or unroll cake and reroll between sheets of waxed paper; overwrap in heavy-duty foil and freeze for up to 2 weeks.)

5 In small saucepan, bring granulated sugar and water to boil, stirring. Let syrup cool.

6 LEMON FILLING: In a heatproof bowl, whisk together egg yolks, sugar and lemon rind and juice; set over saucepan of simmering water. Cook, stirring, until mixture is thick enough to coat back of spoon and candy thermometer registers 160 F (71C), 8-10 minutes. Remove from heat; stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until cold and thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 1 day.)

7 Unroll cake. Brush with syrup; spread with filling. Using towel as support, roll up cake without towel. Place, seam side down, on flat rectangular serving plate. Dust with reserved icing sugar.