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.
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.
Loosen the sides of the cake and turn cake onto a kitchen towel sprinkled generously with sifted powdered sugar.
Slice and serve. Chill any leftover cake in fridge.