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Print this Recipe    Lemon Straw Roll

Lemon Strawberry Cake Roll

4 egg yolks
1/2 cup sugar
1/2 stick unsalted butter
Juice of 2 lemons
1 teaspoon grated lemon rind
1 cup well-chilled heavy cream
1 pint small to medium strawberries

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

2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water

1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice

In a heavy saucepan combine the egg yolks, sugar, butter and the
lemon juice. Cook the mixture over medium low heat, stirring until
the butter 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 custard cool, cover with a buttered
circle of waxed paper, and chill. In a chilled bowl whip the cream
until it forms soft peaks. Cover and chill. Remove the strawberry
hulls and either halve or quarter the berries, depending on their
size. Cover and chill.

Preheat oven 350 degrees. Line the bottom of a greased jelly roll
pan, 15 1/2 by 10 1/2 by 1-inch, with foil. Grease the foil and
dust with flour knocking out excess. In a bowl with an electric
mixer beat egg yolks, 1/4 cup granulated sugar, zest and vanilla
until thick and pale and mixture forms a ribbon when beaters are
lifted. In a large bowl with clean 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 the whites
into the yolk mixture to lighten it and fold in remaining whites
gently but thoroughly. Sift flour, salt and cornstarch over batter
and fold until batter 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 back when pressed lightly.
Dust a kitchen towel generously with confectioners' sugar and invert
cake onto it. Remove foil carefully from cake. Starting with the
long side, roll up cake loosely but gently in the towel and cool
30 minutes.

In a small saucepan combine 2 tablespoons granulated sugar, 1
tablespoon fresh lemon juice and 1 tablespoon water and bring to
a simmer, stirring until all the sugar is dissolved. Keep syrup
warm.

Stir half of the chilled whipped cream into the chilled lemon curd
until mixture loosens up. Fold in remaining whipped cream. Unroll
cake and carefully brush with half the warm syrup. Spread cake with
lemon curd filling. Arrange halved strawberries over the filling.
Re-roll the cake carefully. Transfer cake to a platter seam side
down, and brush with remaining syrup. Chill roll covered loosely
for at least 2 hours or overnight.

In a small bowl whisk together 1/2 cup confectioners' sugar and 1
tablespoon lemon juice to make a pourable glaze. Transfer glaze
into a small re-sealable plastic bag. Snip one corner to make a
small hole. Trim ends of cake diagonally and squeeze glaze decoratively
over cake.

Yield: one cake roll, 8 to 10 servings

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