Lemon strawberry cake roll

 
                         Lemon Strawberry Cake Roll
 
 Recipe By     : Cooking Live Show #CL8871
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         for filling:
    4                    egg yolks
      1/2  cup           sugar
      1/2  stick         unsalted butter
    2                    lemons -- juice of
    1      teaspoon      grated lemon rind
    1      cup           well-chilled heavy cream
    1      pint          small to medium strawberries
                         for cake:
    4      large         eggs -- separated
      1/2  cup           granulated sugar
    2      teaspoons     freshly grated lemon zest
    1      teaspoon      vanilla
      1/4  teaspoon      salt
      1/4  cup           all-purpose flour
      1/4  cup           cornstarch
                         confectioners' sugar for dusting
                         for lemon syrup:
    2      tablespoons   granulated sugar
    1      tablespoon    fresh lemon juice
    1      tablespoon    water
                         lemon glaze:
      1/2  cup           confectioners' sugar
    1      tablespoon    fresh lemon juice
 
 To make filling: In a heavy saucepan combine the egg yolks, sugar, butter and t
 he lemon juice. Cook the mixture over medium low heat, stirring until the butte
 r is melted and custard is thick enough to coat a spoon. Do not let the mixture
  boil. Transfer the custard to a bowl and stir in the lemon rind. Let the custa
 rd cool, cover with a buttered circle of waxed paper, and chill. In a chilled b
 owl whip the cream until it forms soft peaks. Cover and chill. Remove the straw
 berry hulls and either halve or quarter the berries, depending on their size. C
 over and chill.
 
 Make cake: Preheat oven 350 degrees. Line the bottom of a greased jelly roll pa
 n, 15 1/2 by 10 1/2 by 1-inch, with foil. Grease the foil and dust with flour k
 nocking out excess. In a bowl with an electric mixer beat egg yolks, 1/4 cup gr
 anulated sugar, zest and vanilla until thick and
 
 pale and mixture forms a ribbon when beaters are lifted. In a large bowl with c
 lean beaters beat egg whites until they hold soft peaks. Beat in the remaining 
 sugar and gradually beat egg whites until they hold stiff peaks. Stir 1/3 of th
 e whites into the yolk mixture to lighten it and fold in remaining whites gentl
 y but thoroughly. Sift flour, salt and cornstarch over batter and fold until ba
 tter is just combined. Spread batter evenly in prepared pan and bake in middle 
 rack of oven for 6 to 9 minutes or until cake is lightly colored and springs ba
 ck when pressed lightly. Dust a
 
 kitchen towel generously with confectioners' sugar and invert cake onto it. Rem
 ove foil carefully from cake. Starting with the long side, roll up cake loosely
  but gently in the towel and cool 30 minutes.
 
 Make lemon syrup: In a small saucepan combine 2 tablespoons granulated sugar, 1
  tablespoon fresh lemon juice and 1 tablespoon water and bring to a simmer, sti
 rring until all the sugar is dissolved. Keep syrup warm.
 
 Assemble cake: Stir half of the chilled whipped cream into the chilled lemon cu
 rd until mixture loosens up. Fold in remaining whipped cream. Unroll cake and c
 arefully brush with half the warm syrup. Spread cake with lemon curd filling. A
 rrange halved strawberries over the filling. Reroll the cake carefully. Transfe
 r cake to a platter seam side down, and brush with remaining syrup. Chill roll 
 covered loosely for at least 2 hours or overnight.
 
 Make lemon glaze: In a small bowl whisk together 1/2 cup confectioners' sugar a
 nd 1 tablespoon lemon juice to make a pourable glaze. Transfer glaze into a sma
 ll resealable plastic bag. Snip one corner to make a small hole. Trim ends of c
 ake diagonally and squeeze glaze decoratively over cake.
 
 Yield: one cake roll, 8 to 10 servings
 
 
 
 
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