Try this Lemon Strawberry Cake Roll recipe, or contribute your own.
Suggest a better descriptionTo make filling: 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. 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 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. Make lemon syrup: 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. Assemble cake: 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. Reroll 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. Make lemon glaze: 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 resealable 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 Recipe by: Cooking Live Show #CL8871 Posted to MC-Recipe Digest V1 #596 by Angele Freeman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2198g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 5308 | ||
Calories from Fat: 2610 (49%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 290g | 387 % | |
Saturated Fat 112g | 560 % | |
Monounsaturated Fat 113.9g | ||
Polyunsanturated Fat 38.4g | ||
Cholesterol 11064.4mg | 3404 % | |
Sodium 2068.5mg | 71 % | |
Potassium 2198.5mg | 58 % | |
Total Carbohydrate 472.9g | 139 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 470.6g | ||
Protein 216.4g | 309 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5308
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.