INGREDIENTS

INSTRUCTIONS

To make filling: In a heavy saucepan combine the egg yolks, sugar,
butter and the lemon juice. Cook the mixture over medium low heat,
stirring until the butter is melted and custard is thick enough to
coat a spoon. Do not let the mixture boil. Transfer the custard to a
bowl and stir in the lemon rind. Let the custard cool, cover with a
buttered circle of waxed paper, and chill. In a chilled bowl whip the
cream until it forms soft peaks. Cover and chill. Remove the
strawberry hulls and either halve or quarter the berries, depending  on
their size. Cover and chill.  Make cake: Preheat oven 350 degrees. Line
the bottom of a greased  jelly roll pan, 15 1/2 by 10 1/2 by 1-inch,
with foil. Grease the  foil and dust with flour knocking out excess. In
a bowl with an  electric mixer beat egg yolks, 1/4 cup granulated
sugar, zest and  vanilla until thick and  pale and mixture forms a
ribbon when beaters are lifted. In a large  bowl with clean beaters
beat egg whites until they hold soft peaks.  Beat in the remaining
sugar and gradually beat egg whites until they  hold stiff peaks. Stir
1/3 of the whites into the yolk mixture to  lighten it and fold in
remaining whites gently but thoroughly. Sift  flour, salt and
cornstarch over batter and fold until batter is just  combined. Spread
batter evenly in prepared pan and bake in middle  rack of oven for 6 to
9 minutes or until cake is lightly colored and  springs back when
pressed lightly. Dust a  kitchen towel generously with confectioners'
sugar and invert cake  onto it. Remove foil carefully from cake.
Starting with the long  side, roll up cake loosely but gently in the
towel and cool 30  minutes.  Make lemon syrup: In a small saucepan
combine 2 tablespoons granulated  sugar, 1 tablespoon fresh lemon juice
and 1 tablespoon water and  bring to a simmer, stirring until all the
sugar is dissolved. Keep  syrup warm.  Assemble cake: Stir half of the
chilled whipped cream into the chilled  lemon curd until mixture
loosens up. Fold in remaining whipped cream.  Unroll cake and carefully
brush with half the warm syrup. Spread cake  with lemon curd filling.
Arrange halved strawberries over the  filling. Reroll the cake
carefully. Transfer cake to a platter seam  side down, and brush with
remaining syrup. Chill roll covered loosely  for at least 2 hours or
overnight.  Make lemon glaze: In a small bowl whisk together 1/2 cup
confectioners' sugar and 1 tablespoon lemon juice to make a pourable
glaze. Transfer glaze into a small resealable plastic bag. Snip one
corner to make a small hole. Trim ends of cake diagonally and squeeze
glaze decoratively over cake.  Yield: one cake roll, 8 to 10 servings
Recipe by: Cooking Live Show #CL8871 Posted to MC-Recipe Digest V1
#596 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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