Monday, February 7, 2011

Lemon Jelly Roll

While I was still feeling confident and adventuresome, I tried tackling a jelly roll. I flavored it with lemon extract, filled it with my super yummy lemon curd, frosted it with Devonshire cream and made it pretty and sparkly with a sprinkle of candied lemon peel! It turned out even better than I had expected… And as a bonus surprise, my hubby said he liked the candied lemon peel the best!

I think this would be perfect for a spring or summer tea party!


1/2 cup all-purpose flour

1 teaspoon baking powder

4 egg yolks

1/2 tsp vanilla (or other extract)

1/3 cup sugar

4 egg whites

1/2 cup sugar (or superfine sugar )

powdered sugar, sifted

1/3 cup lemon curd

Combine the flour and baking powder in a small bowl.

jelly roll 05 Beat egg whites on medium-high speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating to stiff peaks (tips stand up).

jelly roll 02soft peaks

jelly roll 03 

stiff peaks

Beat egg yolks and vanilla on high speed for 5 minutes or till thick and lemon colored. Gradually add the 1/3 cup sugar and beat on high until sugar is nearly dissolved.

jelly roll 01jelly roll 04 jelly roll 06 Fold yolk mixture into egg whites. Fold gently until just combined.

jelly roll 08 Sprinkle flour mixture over egg mixture. Fold gently until just combined.

jelly roll 09 Spread batter into greased and floured (or sugared) 10x15x1 jelly roll pan.

jelly roll 07jelly roll 10  Bake at 375 for 12-15 minutes or till cake springs back when lightly touched near center.

Loosen the sides of the cake and turn cake onto a kitchen towel sprinkled generously with sifted powdered sugar.

jelly roll 11jelly roll 12  Roll cake up in towel and place on wire rack to cool for 30 minutes.

jelly roll 13jelly roll 14  Unroll cake and spread with lemon curd. Roll cake back up.

jelly roll 15jelly roll 16  Frost with Devonshire cream and top with candied lemon peel.

jelly roll 17

Slice and serve. Chill any leftover cake in fridge.

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