Sumptuous, Super, Fantastic Triple Lemon Roll
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 1⁄3 cup toasted ground hazelnuts
- 1⁄4 cup cake flour
- 1 teaspoon grated fresh lemon rind
- 4 eggs, separated
- 2⁄3 cup sugar
- 1 teaspoon vanilla
- 1⁄4 teaspoon cream of tartar
- 1 cup whipping cream
-
Lemon Syrup
- 2 tablespoons fresh lemon juice
- 1⁄4 cup sugar
- 3 tablespoons rum (optional)
-
Filling
- 1 teaspoon fresh lemon rind
- 1⁄3 cup fresh lemon juice
- 1⁄2 cup sugar
- 2 tablespoons butter
- 2 eggs
- icing sugar, for sprinkling over the cake
directions
- Prepare a Jelly Roll pan by lining it (17x11-inch) with parchment or waxed paper, lightly greased& floured, set aside.
- Combine nuts, flour & lemon rind.
- In a large bowl beat egg yolks with 1/2 cup sugar for about 3 minutes or until thickened and pale yellow, gently fold in the nut mixture.
- With clean beaters beat the egg whites, when foamy add cream of tartar, continue beating until soft peaks form, beat in the remaining sugar until whites are stiff.
- Stir 1/4 of the egg whites into the yolk mixture.
- Lightly fold in the rest of the whites.
- Spread mixture evenly over the prepared pan.
- Bake in 400°F oven for 10-12 minutes or until the cake springs bake when lightly touched in the middle.
- Let cool on the pan.
- Lemon Syrup: Meanwhile bring lemon juice & sugar to a boil until the sugar dissolves, stir in the run, remove from heat & cool.
- Filling: In a small saucepan simmer lemon rind, juice sugar& butter over medium heat, stirring until the butter melts& sugar has melted.
- Whisk together the eggs, gradually beat in the hot mixture.
- Return to saucepan, cook over medium heat, stirring constantly for about 1 minute or until thickened.
- Strain into a small bowl & immediately place plastic wrap over the bowl& refrigerate for 30 minutes (must be cold).
- Whip cream& fold into the lemon filling.
- To assemble: Sprinkle icing sugar over the cake.
- Loosen edges and invert the cake onto a fresh tea towel, peel off the paper, trim crispy edges (if any).
- Sprinkle cake with the syrup.
- Spread the filling over the cake.
- Starting at the short end roll up the cake.
- Place cake on a serving platter, dust lightly with sugar (optional) & serve.
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Reviews
-
What a treat this was! After a sort of heavy, Italian-style dinner, this was the perfect way to end the evening. Very lightly textured, with some great crunch from the nuts, and the smooth lemony-filling to pull everything together. Amazingly, there were some leftovers, which I promptly froze and plan to enjoy again soon with a nice, hot cup of tea. Thanks Bergy!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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