Lemon Jelly Roll Class

Ingredients
- For the TANGY LEMON CURD:
- ½ cup granulated sugar
- 8 tablespoons butter, room temperature
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- ¼ teaspoon kosher salt
- ½ cup freshly squeezed lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- For the PERFECT LEMON SPONGE CAKE:
- 6 eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- For the LEMON JELLY ROLL:
- Tangy Lemon Curd
- Perfect Lemon Sponge Cake
- icing sugar for dusting
- 1 cup 35% cream, whipped
- lemon zest for garnish
Takes , serves 8-12.
Instructions
- PERFECT LEMON SPONGE CAKE: Preheat oven to 325°F with the rack in the middle position.
- Separate eggs. Beat egg whites to soft peaks. Set aside.
- Beat the egg yolks until thick. Add the sugar little by little and beat thoroughly. Add the lemon juice and water and beat to combine.
- Stir together the flour, baking powder and salt then add to the egg mixture little by little to combine and mix until smooth.
- Add half of the egg whites, gently combining them in with a whisk. Fold in the rest of the egg whites.
- Line a 12 x 16-inch baking sheet with parchment paper and pour in mixture. Gently spread the batter out across the surface of the pan in an even layer.
- Transfer to oven and bake for 18-20 minutes or until the top is just lightly golden. As soon as the sponge cake comes out of the oven, carefully run a knife or offset spatula along the sides of the baking sheet to release the cake from the sides. Let the cake cool for 2-3 minutes.
- Place a few tablespoons of icing sugar into a sieve and tap over the surface of the cake.
- Gently lay a clean dish towel over the cake. Place the second baking sheet face down on top of the dish towel and cake and carefully invert.
- Remove the original baking sheet. Carefully peel away and discard the parchment paper. Place a few tablespoons of icing sugar into the sieve, then tap icing sugar over the surface of the cake.
- Starting with a short end, roll cake up in the dish towel. Allow to cool completely.
- TANGY LEMON CURD: Make ahead if you plan to roll your dessert on class day.
- Zest lemons and squeeze to yield the required quantity of juice. Remove and discard all seeds.
- Place sugar, salt, eggs and egg yolks into a medium-sized stainless steel bowl and whisk together. Add butter and zip using blender to combine. Slowly add lemon juice and zip again.
- Transfer mixture into stainless steel bowl and place onto a medium-sized saucepan containing about 1 inch of simmering water. Make sure the bottom of the bowl does not touch the water. Cook the mixture, stirring constantly for about 10 minutes - you’ll know it’s done when it thickens and leaves a trail on the back of a spoon. Remove from heat, stir in lemon zest, then transfer to a separate bowl to cool completely before refrigerating, preferably overnight.
- LEMON JELLY ROLL: Add a dollop or two of lemon curd in with whipped cream and whisk together. Cover and refrigerate until the jelly roll is served.
- Carefully unroll the cooled cake back out onto the work surface. Spread an even layer of lemon curd onto the cake, then slowly roll it back up. Press lightly so as to not push the curd out the sides of the roll. Trim to create a clean cut on both ends before transferring onto a service plate or platter.
- Dust the roll with icing sugar. Add small dollops of lemony whipped cream across the top of the roll. Sprinkle with additional lemon zest. Cut into 1-inch slices and serve with additional whipped cream if desired.