Directions: |
Directions:Preheat oven to 350˚. Coat a 13” by 18” baking sheet with 1” sides with nonstick spray; line it with parchment and spray again.
Combine flour, 1 cup sugar, baking powder, and ¼ teaspoon salt. Blend yolks, oil, ½ cup water, lemon extract, and zest of 1 lemon in a large bowl. Gradually whisk flour mixture into yolk-oil mixture until smooth.
Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add ¼ cup sugar to the whites and continue beating until they’re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk. Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter, then bake the cake 12 to 13 minutes, or until just set.
Cool to room temperature on a rack. As the cake cools, prepare the syrup and fillings.
Simmer ¼ cup lemon juice, ¼ cup sugar, and zest of 1 lemon in a saucepan over medium-high heat until thickened, about 5 minutes. Remove from heat and let cool.
Dice strawberries for the filling.
Sprinkle gelatin over cold water and let stand 5 minutes. Take cup of gelatin and put it in hot water on medium heat to melt mixture. Cool slightly.
Beat cream with ¼ cup sugar, and 1 teaspoon vanilla until it just begins to thicken. Drizzle in the cooled melted gelatin and beat until cream is stiff. The cream will not appear smooth.
To assemble the jelly roll, first heavily dust a large sheet of parchment paper with powdered sugar. Invert cake onto the parchment. Once cooled, the lemon syrup should have the consistency of maple syrup. With a pastry brush, lightly dab the syrup over the cake. Use it all. Spread the whipped cream over the cake, pushing it all the way to the left and right sides. Leave 1” margins along the long sides to keep the filling from oozing out as the cake is rolled. Arrange the diced strawberries over the entire surface of the cream. Be sure they’re cut fairly small – big chunks will make rolling difficult. To roll, lift the paper and gently but quickly roll the cake to the other side. Wrap cake loosely in the parchment paper. Chill at least 4 hours.
Serve with extra fresh strawberries that have been sweetened and made their own syrup. |
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