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Lemon Straw Roll

Lemon Straw Roll is a cakes recipe made with Sugar, Unsalted Butter, Well Chilled Heavy Cream, Granulated Sugar, and Vanilla. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 stick
• 1 cup
• 1/2 cup
• 1 tsp
• 1/4 tsp
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   In a heavy saucepan combine the egg yolks, sugar, butter and the lemon juice.

2. 2

   Cook the mixture over medium low heat, stirring until the butter is melted and custard is thick enough to coat a spoon.

3. 3

   Do not let the mixture boil.

4. 4

   Transfer the custard to a bowl and stir in the lemon rind.

5. 5

   Let the custard cool, cover with a buttered circle of waxed paper, and chill.

6. 6

   Cover and chill.

7. 7

   Remove the strawberry hulls and either halve or quarter the berries, depending on their size.

8. 8

   Cover and chill.

9. 9

   Preheat oven 350 degrees.

10. 10

    Line the bottom of a greased jelly roll pan, 15 1/2 by 10 1/2 by 1-inch, with foil.

11. 11

    Grease the foil and dust with flour knocking out excess.

12. 12

    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.

13. 13

    In a large bowl with clean beaters beat egg whites until they hold soft peaks.

14. 14

    Beat in the remaining sugar and gradually beat egg whites until they hold stiff peaks.

15. 15

    Stir 1/3 of the whites into the yolk mixture to lighten it and fold in remaining whites gently but thoroughly.

16. 16

    Sift flour, salt and cornstarch over batter and fold until batter is just combined.

17. 17

    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.

18. 18

    Remove foil carefully from cake.

19. 19

    Starting with the long side, roll up cake loosely but gently in the towel and cool 30 minutes.

20. 20

    Stir half of the chilled whipped cream into the chilled lemon curd until mixture loosens up.

21. 21

    Fold in remaining whipped cream.

22. 22

    Unroll cake and carefully brush with half the warm syrup.

23. 23

    Spread cake with lemon curd filling.

24. 24

    Arrange halved strawberries over the filling.

25. 25

    Re-roll the cake carefully.

26. 26

    Transfer cake to a platter seam side down, and brush with remaining syrup.

27. 27

    Chill roll covered loosely for at least 2 hours or overnight.

28. 28

    Transfer glaze into a small re-sealable plastic bag.

29. 29

    Snip one corner to make a small hole.

30. 30

    Trim ends of cake diagonally and squeeze glaze decoratively over cake.