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Ingredientes
- 4 x Egg yolks
- 1/2 c. Sugar
- 1/2 stk Unsalted butter Juice of 2 lemons
- 1 tsp Grated lemon rind
- 1 c. Heavy cream well chilled
- 1 pt Strawberries small to medium size
- 4 lrg Large eggs separated
- 1/2 c. Granulated sugar
- 2 tsp Freshly-grated lemon zest
- 1 tsp Vanilla
- 1/4 tsp Salt
- 1/4 c. All-purpose flour
- 1/4 c. Cornstarch Confectioners' sugar for dusting
- 2 Tbsp. Granulated sugar
- 1 Tbsp. Fresh lemon juice
- 1 Tbsp. Water
- 1/2 c. Confectioners' sugar
- 1 Tbsp. Fresh lemon juice
Direcciones
- To make filling: In a heavy saucepan combine the egg yolks, sugar, butter and the lemon juice. Cook the mix over medium-low heat, stirring till the butter is melted and custard is thick sufficient to coat a spoon. Don't let the mix boil. Transfer the custard to a bowl and stir in the lemon rind. Let the custard cold, cover with a buttered circle of waxed paper, and chill. In a chilled bowl whip the cream till it forms soft peaks. Cover and chill. Remove the strawberry hulls and either halve or possibly quarter the berries, depending on their size. Cover and chill.
- Make cake: 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 c. granulated sugar, zest and vanilla till thick and pale and mix forms a ribbon when beaters are lifted. In a large bowl with clean beaters beat egg whites till they hold soft peaks. Beat in the remaining sugar and gradually beat egg whites till they hold stiff peaks. Stir 1/3 of the whites into the yolk mix to lighten it and mix in remaining whites gently but thoroughly. Sift flour, salt and cornstarch over batter and fold till batter is just combined. Spread batter proportionately in prepared pan and bake in middle rack of oven for 6 to 9 min or possibly till cake is lightly colored and springs back when pressed lightly.
- Dust a 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 cold 30 min.
- Make lemon syrup: In a small saucepan combine 2 Tbsp. granulated sugar, 1 Tbsp. fresh lemon juice and 1 Tbsp. water and bring to a simmer, stirring till all the sugar is dissolved. Keep syrup hot.
- Assemble cake: Stir half of the chilled whipped cream into the chilled lemon curd till mix loosens up. Mix in remaining whipped cream. Unroll cake and carefully brush with half the hot syrup. Spread cake with lemon curd filling. Arrange halved strawberries over the filling. Reroll the cake carefully. Transfer cake to a platter seam-side down, and brush with remaining syrup. Refrigerateroll covered loosely for at least 2 hrs or possibly overnight.
- Make lemon glaze: In a small bowl whisk together 1/2 c. confectioners' sugar and 1 Tbsp. lemon juice to make a pourable glaze. Transfer glaze into a small resealable plastic bag. Snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.
- This recipe yields one cake roll, 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 271 | |
| Calories from Fat 72 | 27% |
| Total Fat 8.17g | 10% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 114mg | 5% |
| Potassium 119mg | 3% |
| Total Carbs 46.51g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 37.9g | 25% |
| Protein 4.12g | 7% |
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