The Cake Slice ~ August ~ Lemon Roll

We at the 

HERE

baking from  

Ultimate Lemon Roll with Lemon Silk Filling!

 

 

 

 

 

 

 

 My first ever roll cake: 

The Ultimate Lemon Roll with Lemon Silk Filling

pages 80to81 of 'The Cake Book'

Recipe adapted from Tish Boyle's Sweet Dreams site >HERE<

Lemon Curd:

7 large egg yolks

1 1/3 cups granulated sugar

1 tbsp finely grated lemon zest

3/4 cup freshly squeezed lemon juice  (I used 1/2 cup)

Pinch of salt

1/2 cup (1 stick) unsalted butter, cut into tablespoons

Lemon Chiffon Sheet Cake:

1.25 cups sifted cake flour

 3/4 cups granulated sugar

 1.5 teaspoons baking powder

1/4 teaspoon salt

*

3 large eggs, separated

1 tbsp finely grated lemon zest

1/4 cup freshly squeezed strained lemon juice

1/4 cup vegetable oil

1 tbsp water

1 tspn vanilla extract

*

1 large egg white

1/2 tsp cream of tartar

*icing sugar for dusting

Make the Lemon Curd:

1. Set a fine-mesh sieve over a medium bowl and set aside. In a medium, heavy, non-reactive saucepan, whisk together the egg yolks and sugar until blended. Stir in the lemon zest and juice, salt, and butter and cook over medium heat, whisking constantly, until the mixture thickens, about 7 to 10 minutes (do not let the mixture boil, or it will curdle). The mixture should leave a path on the back of a wooden spoon when you draw your finger across it. Immediately strain the mixture through the sieve, pressing it through with a rubber spatula.

2. Set the bowl containing the lemon mixture in a large mixing bowl filled one-third of the way with ice water (be careful that the water doesn’t splash into the lemon mixture). Stir the lemon mixture frequently until it is slightly chilled, about 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until ready to use (up to 2 days).  You may make the filling 2 days beforehand.

Make the chiffon sheet cake:

Position a rack in the center of the oven and preheat the oven to 350°F. 

Line a jelly-roll pan with baking paper with protruding ends above the edge of the pan (preferably  

11.5" X 17.5" size)

In a medium bowl, sift together the cake flour, sugar, baking powder, and salt. Whisk to combine and set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the egg yolks, lemon zest, lemon juice, vegetable oil, water and vanilla extract at medium speed until blended, about 1 min. 

Reduce the speed to low and add the flour mixture 1/4 at a time, mixing until blended.

In clean mixer bowl, using whisk attachment, beat the 4 egg whites and cream of tartar at medium speed until soft peaks form.  Gradually beat in the remaining 1/4 cup sugar. Increase speed to high and beat till the whites are stiff but not dry. Using rubber spatula, briskly fold about 1/4 of the whites into cake batter.  Gently fold the remaining whites. Scrape batter into prepared pan, smooth the top. Bang the filled pan on wooden counter top a couple of times to rid off bubbles.

Bake the cake for 14 to 18 minutes, until it just begins to brown slightly and springs back when lightly touched.  Carefully lift the cake by the ends of the paper lining and invert the hot cake onto another similar size parchment paper dusted with icing sugar.  Peel the lining paper from the sheet cake. Starting at the short end, gently roll the cake up together with the bottom sheet of parchment paper with it. Let the cake cool completely.  

Fill the roll:

Gently unroll the cake.  Spread the chilled filling over the surface of the cake, spring to within 1 inch of the edges.  Re roll the cake, using the parchment paper to push it along. (and I left the rolled up cake (secured with rubber bands!) in the fridge overnight!)

Next morning: Using a serrated knife trim off 1/4 in from the two crusty ends.  Place the roll cake on a serving plate and refrigerate for at least 1 hr before serving.  

Just before serving, sift icing sugar generously over the top of the cake (I omitted this step)