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Lemon Roll Recipe

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This recipe for Lemon Roll, by , is from A Fair Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Gollner
Added: Sunday, July 1, 2007


FILLING - 2/3 cup sugar, 1/2 cup unsalted butter, 1/3 cup
strained, fresh lemon juice, 2 eggs at room temperature, 1/8
tsp. salt
CAKE - 3/4 cup sugar, 3 eggs at room temperature, 3 egg
yolks at room temperature, 1 tsp. vanilla, 3 egg whites at
room temperature, pinch of cream of tartar, 2 tbsp sugar, 2/3
cup sifted cake flour
SIMPLE SYRUP - 1/3 cup sugar, 6 tbsp water, 1 tbsp fresh
lemon juice or dark rum, powdered sugar

Preheat oven to 450.
FILLING - Whisk all ingredients in top of non-aluminum double
boiler set over boiling water until mixture thickens enough to
coat back of spoon, about 10 minutes - do not let mixture boil.
Transfer to non-aluminum container. Cool to room
temperature. Cover and refrigerate until ready to use (may
be prepared up to 2 weeks ahead).
CAKE - Butter and flour 11/17 inch jelly roll pan. Line bottom
with parchment; butter and flour. Whisk 3/4 cup sugar,
eggs and yolks in large bowl until slowly dissolving ribbon
forms when whisk is lifted. Blend in vanilla. Beat whites with
cream of tartar in another large bowl until stiff peaks form.
Slowly add 2 tbsp sugar and beat until glossy. Gently fold
flour into yolk mixture. Fold in whites; do not overmix. Spread
evenly in prepared pan. Bake until cake is light brown and
springs back when touched, 7-10 minutes. Run knife around
edges of cake to loosen. Invert onto rack
and cool, or remove paper from cake and place on a smooth
kitchen towel dusted with powdered sugar and let cool that
SYRUP - Cook sugar and water in heavy small saucepan
over low heat until sugar dissolves, swirling pan occasionally.
Increase heat and bring to boil. Cool to room temperature.
Blend in lemon juice or dark rum.
TO ASSEMBLE - Remove from paper or unwrap from towel.
Brush cake lightly with some of the syrup; do not soak.
Spread lemon filling evenly over top. Roll cake up tightly
lengthwise, turning seam side down. Wrap in plastic and
refrigerate until set.
Just before serving, remove 1/4 inch from each end of roll.
Sift powdered sugar over cake covering completely. Heat a
metal skewer on stove until very hot and score cake with
crisscross design in powdered sugar.




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