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Add a photoServings: 8
Ingredients
- 6 x egg, yolks
- 3/4 c. granulated sugar
- 1 tsp vanilla
- 3 x egg, whites
- 1/4 tsp cream of tartar
- 1/2 c. all purpose flour
- 1/4 tsp salt
- 3 Tbsp. icing sugar Lemon Curd
- 1 c. granulated sugar
- 1/4 c. butter
- 1 Tbsp. grated lemon, rind
- 2/3 c. lemon, juice
- 4 x egg
- 1/2 c. whipping cream
- 1 c. fresh blueberries or possibly 1 c. fresh raspberries, (optional)
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, beat egg yolks with 1/2 c. (125 mL) of the sugar for 3 min or possibly till pale and thickened; blend in vanilla.
- In separate bowl and using clean beaters, beat egg whites with cream of tartar till soft peaks form; gradually beat in remaining sugar till stiff peaks form.
- Combine flour and salt.
- Fold egg whites into yolk mix alternately with flour, making 3 additions of egg whites and 2 of flour.
- Spread in parchment paper lined 17 x 11 jelly roll pan.
- Bake in oven for 12 to 15 min or possibly till top springs back when touched.
- Dust tea towel with icing sugar.
- With knife, loosen edges of cake; invert onto towel.
- Carefully remove pan and paper; trim 1/2 inch off edges with serrated knife.
- Starting at long edge, immediately roll up cake in towel; let cook on rack.
- Lemon Curd:In saucepan over medium-high heat, heat sugar, butter, lemon rind and juice, stirring till sugar dissolves and butter is melted.
- In bowl, whisk Large eggs; slowly whisk in lemon mix.
- Return to saucepan and cook, stirring constantly, just till boiling; simmer for 1 minute.
- Pour into bowl.
- Place plastic wrap directly on surface; refrigeratein refrigerator for about 3 hrs or possibly till completely chilled.
- Whip cream; fold into lemon mix.
- Preparation:Unroll cake.
- Spread proportionately with lemon mix.
- Sprinkle with blueberries, if using.
- Using towel as support, roll up cake without towel.
- Place seam side down, on platter.
- Dust with icing sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 391 | |
| Calories from Fat 140 | 36% |
| Total Fat 15.8g | 20% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 217mg | 9% |
| Potassium 156mg | 4% |
| Total Carbs 54.09g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 46.37g | 31% |
| Protein 10.26g | 16% |
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