*  Exported from  MasterCook  *

                        Lemon Strawberry Cake Roll

Recipe By     : Cooking Live Show #CL8871
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Filling:
   4                    Egg yolks
     1/2  c             Sugar
     1/4  c             Unsalted butter
   2                    Lemons -- juice of
   1      ts            Lemon zest -- grated
   1      c             Heavy cream -- well-chilled
   2      c             Small to medium strawberries
                        Cake:
   4      lg            Eggs -- separated
     1/2  c             Granulated sugar
   2      ts            Lemon zest -- freshly grated
   1      ts            Vanilla
     1/4  ts            Salt
     1/4  c             All-purpose flour
     1/4  c             Corn starch
                        Confectioners' sugar --
                        - for dusting
                        Lemon Syrup:
   2      tb            Granulated sugar
   1      tb            Fresh lemon juice
   1      tb            Water
                        Lemon Glaze:
     1/2  c             Confectioners' sugar
   1      tb            Fresh lemon juice

To 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°F. Line the bottom of a greased jelly roll pan,
15-1/2 x 10-1/2 x 1", 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 1/3rd of the whites into the yolk mixture to lighten it
and fold in remaining whites gently but thoroughly. Sift flour, salt,
and corn starch 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 tb granulated sugar, 1 tb fresh lemon
juice, and 1 tb 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 tb
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: 10 Servings


                   - - - - - - - - - - - - - - - - - -