Soft and tender cake filled with lemon curd and rolled into a log makes this Lemon Jelly Roll a beautiful and impressive dessert for your guests this Easter and summer.
For a long time I steered away from trying my hand at a jelly roll. I was intimidated and was afraid of failing and ultimately wasting ingredients. So, for a long time, I remained in awe of the jelly rolls I spotted around the interwebs. They were elegant and gorgeous, BUT they all had one thing in common – all the recipe creators said that it’s easy than you think! When I finally found some courage, I decided to see for myself. And guess what! They were right!
I dreamt up this Lemon Jelly Roll for Easter. It’s purdy, feeds a crowd and when filled with my lemon curd, is pretty darn tasty.
The cake itself is soft and airy, reminiscent of angel food cake. This is accomplished by getting as much air into the recipe as possible. I beat the eggs with the whisk attachment, processed the sugar into fine particles with a blender, and aerated the flour with a blender too. Follow the recipe exactly and you will have the same results.
As far as methodology, the hardest part (for me, anyway) is rolling it up right out of the oven. Rolling while hot is absolutely essential. That’s when the cake is still very soft and pliable. If you wait until the cake has cooled, the cake will crack when you try to roll it.
I tried rolling it with both a silicone mat and greased parchment. Greased parchment works best. With the silicon mat, the golden layer of the cake peels off when you unroll it. Save yourself the heartbreak and just grease some parchment paper, ok?
After letting the rolled cake cool slightly while in the rolled form, the rest is a breeze. Simply unroll, spread on the filling, and roll right back up! Easy right?
Impress all of your guests this Easter and all summer long with this gorgeous Lemon Jelly Roll. You won’t be sorry.
Yields 1 roll
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs room temperature
- 2 large egg whites room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cups Lemon curd or jam in flavor of choice
- Powdered sugar
Move the oven rack to the lowest position and preheat oven to 350°F. Grease a rimmed 13x18-inch baking sheet and line with parchment paper.
Place sugar in a blender and and blend on high speed until powdery and fine. Empty into a small bowl.
To the now empty pitcher, add the flour, baking powder, and salt. Blend on high until powdery. Leave covered to let the dust settle.
In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and whites on medium speed. Slowly add the fine sugar, followed by the vanilla. Increase the speed to high and whip until pale, slightly thickened, and voluminous.
Sift flour mixture over the eggs and gently fold just until combined. Transfer batter to the prepared baking sheet and smooth out the top. Bake for 10 to 12 minutes, rotating halfway through baking. The cake is done when the edges are golden and the cake springs back when gently pressed with your finger.
While the cake is baking, grease parchment paper the size of the baking sheet, and place onto the working surface. Once the cake is done, turn over onto the greased parchment paper. Peel off the paper that was baked with the cake and tightly roll the cake with the new parchment paper, beginning from the short end. Let slightly cool, seam side down for 15 to 20 minutes.
Unroll the cake and fill with lemon curd or jam, leaving a ½-inch rim unfilled. Roll the cake back up without the parchment and let cool completely. Cut off ½-inch from each end and transfer to serving platter.
Sift on the powdered sugar. Best if served the same day.
Recipe modified from The America’s Test Kitchen Family Baking Book
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