Lemon Cake Roll With Lemon Curd Filling
Basic Information
- Servings: 10
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 9.00
- Health score: 0.00
- Weight Watcher points: 12.00
Summary
The recipe Lemon Cake Roll With Lemon Curd Filling can be made in about 45 minutes. For 34 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 251 calories. This recipe serves 10. It is brought to you by Foodista. A mixture of egg yolks, butter, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person has made this recipe and would make it again. Only a few people really liked this dessert. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. Try Lemon Cake with Creamy Filling and Lemon Curd, Lemon-Almond Cake with Lemon Curd Filling, and White Layer Cake With Lemon Curd Filling for similar recipes.
Ingredients
baking powder1 teaspoon
butter2 tablespoons
confectioners' sugar10 servings
egg yolks2
eggs4
juice of lemon2
rind of a lemon0.5
sugar1.5 cups
unbleached flour1 cup
vanilla extract0.5 teaspoon
Instructions
Step 1
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.
Step 2
Mix the flour with the baking powder. Using a rubber spatula, fold this in, being careful not to deflate the egg mixture too much.
Step 3
Pour the batter onto the prepared baking sheet with a 1-inch rim.
Step 4
Bake for 18-20 minutes, or until the sponge cake is very lightly browned.
Step 5
Let cool for 5 minutes.Then invert the cake onto a damp kitchen towel sprinkled with the confectioners' sugar. Gently peel off the parchment paper. Carefully roll the cake lengthwise in the towel. Wrap in foil and let cool at room temperature.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.
Step 6
Let cool at least an hour.Unroll the cake. Cover with the lemon curd, then carefully roll the cake again, this time without the towel.
Step 7
Transfer to a serving platter. Dust with confectioners' sugar. Chill 1 hour or longer.Slice and serve with fresh berries and whipped cream if desired.
Categories
Dish Types: dessert
Diets: dairy free