Sumptuous, Super, Fantastic Triple Lemon Roll

This is a Lemon Lovers Heaven they will stand in line for a slice. I love this roll and I don't care all that much for desserts . It is fresh, light and just the right Lemony flavor. It takes a bit of time to make but worth it and you can do it ahead! This roll can be frozen wrapped in plastic & foil, to defrost & serve remove wrap , place on platter & refrigerate for 5 hours Slice & serve

• Ready In: 45 mins
• 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

1. Prepare a Jelly Roll pan by lining it (17x11-inch) with parchment or waxed paper, lightly greased& floured, set aside.
2. Combine nuts, flour & lemon rind.
3. 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.
4. 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.
5. Stir 1/4 of the egg whites into the yolk mixture.
6. Lightly fold in the rest of the whites.
7. Spread mixture evenly over the prepared pan.
8. Bake in 400°F oven for 10-12 minutes or until the cake springs bake when lightly touched in the middle.
9. Let cool on the pan.
10. Lemon Syrup: Meanwhile bring lemon juice & sugar to a boil until the sugar dissolves, stir in the run, remove from heat & cool.
11. Filling: In a small saucepan simmer lemon rind, juice sugar& butter over medium heat, stirring until the butter melts& sugar has melted.
12. Whisk together the eggs, gradually beat in the hot mixture.
13. Return to saucepan, cook over medium heat, stirring constantly for about 1 minute or until thickened.
14. Strain into a small bowl & immediately place plastic wrap over the bowl& refrigerate for 30 minutes (must be cold).
15. Whip cream& fold into the lemon filling.
16. To assemble: Sprinkle icing sugar over the cake.
17. Loosen edges and invert the cake onto a fresh tea towel, peel off the paper, trim crispy edges (if any).
18. Sprinkle cake with the syrup.
19. Spread the filling over the cake.
20. Starting at the short end roll up the cake.
21. Place cake on a serving platter, dust lightly with sugar (optional) & serve.