If you like lemon, and aren’t opposed to tackling something fun, even if slightly out of the ordinary, this one’s for you. This recipe is presented as I found it; it’s not how I first made it, but it’s the cake part that I was most interested in. The cream filling would be great; as is just some plain whipped cream. Want more lemon? Use lemon curd.
INGREDIENTS
For the cake:
4 large eggs
1 c granulated sugar
1 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup fresh lemon juice
Zest of 1 lemon
For the cream filling:
1/4 c powdered sugar
1 c heavy cream
1/2 c mascarpone cheese
1 tsp vanilla extract
Powdered sugar for dusting
DIRECTIONS
Preheat your oven to 350 deg.
Prepare a jelly roll pan by greasing it with butter, lining the bottom with parchment, and then buttering the parchment. Some flour around the edges helps, as well.
In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy – about 5 minutes. A stand mixer with a whisk attachment does great for this.
While the eggs and sugar are mixing, put the flour, baking powder, and salt in a bowl, and stir to combine.
Once the egg and sugar mixture is light and fluffy, gradually add the combined flour, baking powder, and salt to the egg mixture, folding gently to combine. I find it useful to sift the dry ingredients into the egg mixture. It helps maintain the flluffiness.
Then stir in the fresh lemon juice and lemon zest until just combined.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 12-15 minutes, or until the cake is springy to the touch and lightly golden.
While the cake is baking, lay a clean kitchen towel on a flat surface, and dust it very generously with powdered sugar.
Once the cake is baked, carefully invert it onto the towel, peel the parchment paper off, and roll the cake up in the towel, starting from the short end. When you do this, I find it easiest to start by folding a bit of towel over the cake to start the roll. You’ll be rolling the towel into the roll so that the cake is not touching itself.
Let it cool completely.
In a medium bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cake is completely cool, unroll it gently and spread the cream filling over the surface.
Roll the cake back up (without the towel), and dust the top with powdered sugar before serving.
never 2 old 2 start cooking 