- 16
- 8 mins
Ingredients
- Cake:
- 4 large eggs
- 1 egg yolk
- 1/4 C. sugar
- 1 tsp. lemon flavoring
- Dash of salt
- 1/3 C. all-purpose flour
- 1/3 C. cornstarch
- Lemon Cream Filling:
- 3 egg yolks
- 1/2 C. sugar
- 2 tsp. finely shredded lemon peel
- 1/4 C. lemon juice
- 1/4 C. unsalted butter, melted
- 1 C. whipping cream
- 2 T. sugar
- Strawberry Sauce:
- 16 oz. pkg. frozen unsweetened whole strawberries, thawed
- 1/3 C. sugar
- Whole Strawberries
Preparation
Step 1
1. Preheat oven to 400°F.
2. Line a 15X10X1 inch baking pan with parchment paper or waxed paper.
3. In a large mixing bowl, beat eggs, egg yolk, sugar, lemon flavoring and salt with an electric mixer on high speed 4 to 5 minutes or till thickened.
4. Sift flour and cornstarch together. Sift flour mixture over egg mixture. With a large rubber spatula, gently fold until just combined. Spread the batter evenly in the prepared pan.
5. Bake for 7-8 minutes or until cake springs back when lightly touched and just begins to pull away from sides of pan. Immediately loosen edges of cake from pan with knife and turn cake out onto towel sprinkled with sifted powdered sugar. Carefully remove parchment paper.
6. Roll up towel and cake, jelly-roll style, starting from one of the cake's long sides. Let the rolled cake cool, seam side down, on a wire rack.
7. Prepare Lemon Cream Filling.
8. Unroll the cooled cake. Spread Lemon Cream Filling over cake, leaving 1-inch border on long side of the cake at seam side. roll up cake loosely enough to prevent filling from squeezing out, but tightly enough to eliminate any pockets. Place seam side down on a waxed-paper-lined baking sheet.
9. Store cake in freezer until it's frozen (about 4 hours). Remove the cake from the freezer. Wrap the waxed paper on plastic wrap and place in a freezer bage. Store in freezer for up to 1 month.
10. Prepare Strawberry Sauce.
11. To serve, cut frozen roll into 16 1-inch slices. Place slices on dessert plates. Spoon Strawberry Sauce around cake. Garnish with whole fresh strawberries, mint sprigs, lemon balm, or lemon geranium.