Lemon Cream Jelly Roll

Jelly roll, rolled sponge, rolled cake; call them what you want but they are impressive and really, really good.  Most people are intimidated by them because they look difficult to do but, in actuality, they are one of the quickest, easiest desserts around.  The sponge takes only about 15-20 minutes to bake, cools quickly and you can get it on the table usually in less than an hour with practice.  Give it a try, it isn’t as hard as you may think.

Rolled Cake 

5 eggs room temperature

1 c sugar

1/4 tsp salt

1 c cake flour, sifted

1 tsp baking powder

1 Tbs lemon peel

1 tsp vanilla

Combine eggs and sugar and beat until thick and lemon colored, and a ribbon forms when you lift the beater, about 5 minutes.  Add vanilla and lemon peel.  Fold in the dry ingredients carefully. I like to add a little ginger (about 1/4 tsp) to the batter with the dry ingredients if I am doing lemon because I like the combination.

Spray a 15×10 inch jelly roll pan with cooking spray, line with wax paper or parchment, and spray again.   Spoon the batter carefully into the pan, smoothing it out into corners and being careful not to deflate it.

Bake at 375 for 15-20 minutes, or until a toothpick comes out clean.  Do not over bake!

While the cake is baking prepare a large towel (I use a bath towel) by laying it on the table and sprinkling with confectioners sugar.  Tip the finished cake onto the towel, and working quickly, trim  1/8 inch off the edges of the cake. Roll up in the towel and set aside to cool.

Filling 

Key Lime or Lemon Curd

1 1/2 c sugar
4 egg yolks
1 c key lime juice or lemon juice
2 TBS key lime zest, opt. (or lemon zest)
3/4 c unsalted butter

In a microwave safe bowl whisk egg yolks, sugar, juice, and zest if using it, until smooth. Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, whisking smooth after each addition. Let cool completely. Store for up to 3 weeks.

1 cup lightly sweetened whipped cream whipped with 1 tbs instant vanilla pudding as a stabilizer if desired.

When cake is cool unroll it gently and spread with cooled lemon (or lime) curd.  Carefully spread the whipped cream over that and roll back up.  If you have time, refrigerate for a few hours.

Sprinkle with confectioners sugar and slice carefully.  8 servings.

Variations:

• lime/strawberry -spread with strawberry jam and then with lime curd
• ganache
• any type of jam