- 1/4 cup granulated sugar
- 1/4 cup water
JELLY ROLL CAKE:
- 3 egg whites
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 6 egg yolks
- 1 tsp vanilla
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 3 tbsp icing sugar
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 tbsp grated lemon rind
- 1/3 cup lemon juice
- 1/3 cup cold butter, cubed
1 Line bottom of 15- x 10-inch (40 x 25 cm) rimmed baking sheet with parchment paper; set aside.
2 JELLY ROLL CAKE: In bowl, beat egg whites with cream of tartar until soft peaks form; beat in 1/4 cup (50 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.
3 In large bowl, beat egg yolks with remaining sugar until pale and thickened and mixture falls in ribbons when beaters are lifted, about 3 minutes; beat in vanilla. In separate bowl, whisk flour with salt. Fold egg white mixture into yolk mixture alternately with dry ingredients, making 3 additions of egg whites and 2 of dry ingredients. Spread evenly on prepared baking sheet; smooth top.
4 Bake in centre of 375°F (190°C) oven until top springs back when lightly touched, 12 to 15 minutes. Set aside 2 tsp (10 mL) of the icing sugar; dust clean tea towel with remaining sugar. Using knife, loosen edges of cake; invert onto towel. Remove pan; peel off paper. Trim long edges. Starting at 1 short edge, immediately roll up with towel. Let cool on rack. (Make-ahead: Place rolled cake in airtight container and store at room temperature for up to 1 day. Or unroll cake and reroll between sheets of waxed paper; overwrap in heavy-duty foil and freeze for up to 2 weeks.)
5 In small saucepan, bring granulated sugar and water to boil, stirring. Let syrup cool.
6 LEMON FILLING: In a heatproof bowl, whisk together egg yolks, sugar and lemon rind and juice; set over saucepan of simmering water. Cook, stirring, until mixture is thick enough to coat back of spoon and candy thermometer registers 160 F (71C), 8-10 minutes. Remove from heat; stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until cold and thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 1 day.)
7 Unroll cake. Brush with syrup; spread with filling. Using towel as support, roll up cake without towel. Place, seam side down, on flat rectangular serving plate. Dust with reserved icing sugar.
Makes 12 servings.
PER SERVING: about 342 cal, 9 g pro, 17 g total fat (10 g sat. fat), 37 carb, 1 g fibre, 144 mg chol, 119 mg sodium. % RDI: 13% calcium, 6% iron, 14% vit A, 23% vit C, 9% folate.
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Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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