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Lemon Cake Roll with Strawberries

When berries are at their prime, you might want to mix them in this cake–blueberries, raspberries and blackberries would all be delicious. If berries are out of season, this cake is also tasty without them

Ingredients:

Lemon Filling

  • 1 egg
  • 2 egg whites
  • 1/2 cup sugar
  • 1/3 cup freshly squeezed lemon juice
  • 2 tsp. grated lemon zest
  • 1 Tbsp. plus 1 tsp. butter

    • Ingredients:

    Cake

  • Vegetable cooking spray or melted butter and flour (for baking sheet)
  • 3/4 cup all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. grated lemon zest
  • 1/4 tsp. salt
  • 3 eggs
  • 1/2 cup sugar
  • 1/3 cup water (room temperature)
  • 1 tsp. vanilla extract
  • 1 tsp. freshly squeezed lemon juice
  • Powdered sugar
  • 1 pint strawberries (about 12 oz.), hulled and sliced
  • Small or halved strawberries, for garnish (optional)

    • Cooking Instructions:

    To make the lemon filling: whisk together the egg, egg whites and sugar in a heavy-bottomed saucepan until smooth. Stir in the lemon juice and zest. Add the butter and cook over medium-low heat, stirring frequently, until the mixture thickens and begins to bubble, 6 to 10 minutes; do not allow to boil. Transfer the filling to a bowl and let cool completely. Refrigerate, covered, for up to 2 days.

    Preheat the oven to 375°F. Line a 15 x 10 x 3/4-inch baking sheet with parchment or waxed paper, generously grease and flour the paper. Combine the flour, baking powder, lemon zest and salt in a small bowl, stir to mix and set aside. In a large bowl, beat the eggs at high speed with an electric mixer until the eggs are very thick and pale yellow, 3-5 minutes. With the mixer running on low speed, gradually add the sugar until thoroughly combined.

    Gradually add the water, vanilla and lemon juice. Sprinkle the flour mixture gradually over the batter, beating at low speed just until smooth. Spread the batter evenly in the prepared pan. Bake in the preheated oven until golden brown and a wooden toothpick inserted in the cake comes out clean, 12 to 15 minutes. Invert the pan onto a clean dish towel sprinkled with 2 tablespoons powdered sugar, remove the pan and carefully peel away the paper. While still warm, roll up the cake and towel together, starting from one narrow end. Put the cake, seam side down, on a rack until thoroughly cool.

    To assemble the cake, gently unroll the cake, remove the towel and spread the cake with the cool lemon filling. Top the filling with the sliced berries and carefully re-roll the cake. Wrap the cake in plastic wrap and chill until ready to serve, up to 24 hours.

    To serve, remove the plastic wrap, sprinkle the cake with additional powdered sugar and garnish with strawberries if desired.

    Servings per recipe: 8 to 10

    Nutrition Facts:Per serving: 206 cal./5 g prot./37 g carbo./2 g sat./5 g mono./0 g om-3/112 mg chol./115 mg sdm.