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Lemon Jelly Roll Class

Ingredients

Directions

  1. PERFECT LEMON SPONGE CAKE: Preheat oven to 325°F with the rack in the middle position.
  2. Separate eggs. Beat egg whites to soft peaks. Set aside.
  3. 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.
  4. Stir together the flour, baking powder and salt then add to the egg mixture little by little to combine and mix until smooth.
  5. Add half of the egg whites, gently combining them in with a whisk. Fold in the rest of the egg whites.
  6. 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.
  7. 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.
  8. Place a few tablespoons of icing sugar into a sieve and tap over the surface of the cake.
  9. 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.
  10. 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.
  11. Starting with a short end, roll cake up in the dish towel. Allow to cool completely.
  12. TANGY LEMON CURD: Make ahead if you plan to roll your dessert on class day.
  13. Zest lemons and squeeze to yield the required quantity of juice. Remove and discard all seeds.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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. 
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Lemon Jelly Roll Class

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It’s a LEMON JELLY ROLL CLASS! You ready to roll?

  • clock icon
    60 MIN
  • 8-12 SERVINGS
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Lemon Jelly Roll Class

It’s a LEMON JELLY ROLL CLASS! You ready to roll?

The team at Weekend at the Cottage is hosting a LIVE Virtual Cooking Class, and you’re invited. Join us on Saturday, April 3rd at 2 PM (EDT) as we show you how to create a scrumptious LEMON JELLY ROLL.

If you’d like to attend, here are some important details:

CLICK HERE TO REGISTER!

  1. We’ll send you a zoom link to attend the class. If this is your first time using Zoom, here’s the download link: https://zoom.us/download.

2. Are you as excited as we are? Thankfully, we’ll be allowing entry into the class 10 minutes before the 2:00 PM EDT start. Gives everyone a chance to get settled.

3. This recipe is made in three parts: 1) Make a Perfect Lemon Sponge Class, 2) Make a Tangy Lemon Curd, 3) Bring them together to create a Lemon Jelly Roll. 

4. Here are a few words from Nik about the format of this class:

Hey, everybody! We are so happy to be sharing this recipe because it’s a gorgeous dessert. You, your family and friends will love it. Reality check – timing is a bit tricky for a live class because the sponge cake needs to cool before we roll it with the curd. That said, if you are planning to make along, please make the lemon curd the day before, so it’s chilled and set for the class. We’ll do our absolute best to have everyone finish their dessert by the end of the class.

5. You’ll find your bake-along INGREDIENTS list plus INSTRUCTIONS down below. Here’s a list of the tools you’ll need:

TOOLS

2 baking sheets – 12 x 16-inch – one to bake the cake, the other to help with flipping

1 large mixing bowl – to mix the batter

1 medium-sized mixing bowl – to whip the egg whites in

1 medium-sized stainless steel mixing bowl – to zip up and cook the lemon curd

1 saucepan (used with the medium stainless steel bowl as a double boiler)

1 whisk – to blend the cake mixture

2 silicone spatulas – to cook the curd and spread the cake batter

1 offset spatula – to release the cake from the pan and spread the curd

1 medium-sized stainless steel sieve – to sprinkle icing sugar

1 microplane – to zest the lemons

1 juicer – the juice the lemons

parchment paper

3 clean linen dish towels

rectangular platter or plate – at least 14-inches long, for serving

1 stand or hand mixer

1 immersion blender or conventional blender

Looking forward to seeing everyone Saturday. Don’t forget to make the LEMON CURD before the class if you intend to finish the dessert during the class. Feel free to email Carol is you have any questions! carol@weekendatthecottage.com.

CLICK HERE TO REGISTER!

Let’s roll on this LEMON JELLY ROLL CLASS!

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

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

Directions

  1. PERFECT LEMON SPONGE CAKE: Preheat oven to 325°F with the rack in the middle position.
  2. Separate eggs. Beat egg whites to soft peaks. Set aside.
  3. 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.
  4. Stir together the flour, baking powder and salt then add to the egg mixture little by little to combine and mix until smooth.
  5. Add half of the egg whites, gently combining them in with a whisk. Fold in the rest of the egg whites.
  6. 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.
  7. 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.
  8. Place a few tablespoons of icing sugar into a sieve and tap over the surface of the cake.
  9. 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.
  10. 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.
  11. Starting with a short end, roll cake up in the dish towel. Allow to cool completely.
  12. TANGY LEMON CURD: Make ahead if you plan to roll your dessert on class day.
  13. Zest lemons and squeeze to yield the required quantity of juice. Remove and discard all seeds.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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. 

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