Sunday, May 23, 2010

Lemon Sponge Roll Cake


A few days ago, I made Angel Food Cake and I had so much egg yolks left over. Not wanting to waste anything, I decided to go ahead and make a Lemon Sponge Roll Cake. The recipe is adapted from All Recipe's Egg-Yolk Sponge Cake. It's pretty simple and it's delicious as well. I love the lemony filling that I made...its perfect paired with strawberry preserves. Anyways, here's the recipe...enjoy!

Lemon Sponge Roll Cake

Ingredients:

Roll Cake:
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tbsp lemon zest
1 tbsp freshly squeezed lemon juice
1/2 teaspoon lemon extract
1/2 tsp vanilla extract
3/4 cup boiling water

Lemon/Strawberry Preserve Filling:
4 oz cream cheese, softened
2 tbsp butter
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1/2 tsp lemon extract
2 cups confectioner's sugar
1 cup of homemade whipped cream
1/2 cup strawberry preserves

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll sheet pan with parchment paper. Grease and flour the parchment paper.
2. Sift together twice: flour, baking powder, and salt. Pour back into sifter.
3. In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
4. Fold in lemon zest, lemon juice, lemon extract, and vanilla extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter onto the sheet pan.
5. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
6. Meanwhile, in a mixing bowl, beat cream cheese, lemon juice, lemon zest, butter, vanilla extract, lemon extract, and confectioner's sugar until smooth and creamy. Fold in the whipped cream.
7. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Add a layer of strawberry preserves. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Enjoy everyone~

2 comments:

Jennifer said...

SO pretty and perfect for summer!

M Cho said...

Thank you! It's a perfect summertime treat :D