Lemon Cake Roll With Lemon Curd Filling
Ingredients for Sponge Cake:
1 cup sugar
1 teaspoon baking powder
Ingredients for Lemon Curd Filling:
1 cup sugar
Confectioners' sugar for garnish
Preheat the oven to 350 F degrees.
Butter an 8x12 inch baking sheet, then line with buttered parchment paper, and set it aside.
To make the sponge cake, place the eggs, sugar, lemon rind, and vanilla in the bowl of an electric mixer and beat at high speed until the mixture is light and has tripled in volume. Mix the flour with the baking powder. Using a rubber spatula, fold this in, being careful not to deflate the egg mixture too much.
Pour the batter onto the prepared baking sheet with a 1-inch rim.
To make the filling, whisk together the eggs, egg yolks, sugar, lemon rind and juice in a tempered glass bowl, then add the butter and place over a pot of simmering water. Cook over low heat whisking constantly until the lemon curd starts to thicken. This could take 20-30 minutes. Let cool at least an hour.
A stunning dessert that's light, airy and delicious.
For more photos demonstrating each step go to my blog at:
May 9, 2011