Ingredients: |
Ingredients: 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
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Directions: |
Directions:Preheat oven to 450º. 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 way. 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. |