Guess I'm on a roll now!!!
Here's another swiss roll with recipe.
Lemon Swiss roll filling
4 large egg yolks
1 1/2 teaspoons finely grated fresh lemon zest
1/4 cup fresh lemon juice
2/3 cup sugar
1/4 teaspoon cream of tartar
2 sticks (1 cup) cold unsalted butter, cut into pieces
Lemon Swiss roll cakes
4 large eggs, separated
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon vanilla
1/2 teaspoon finely grated fresh lemon zest
1/3 cup confectioners sugar plus additional for dusting Filling:
Whisk together yolks, zest, lemon juice, sugar, and cream of tartar in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about10 minutes. Immediately pour into a bowl, then chill, covered, until cold, about 5 hours.
Preheat oven to 400°F.
Butter a 15- by 10- by 1-inch shallow baking pan (jelly-roll pan), then line bottom lengthwise with a large sheet of parchment paper, letting paper hang over ends by 2 inches, and butter paper.
Beat egg whites in a large bowl with an electric mixer until frothy. Add granulated sugar, 1 tablespoon at a time, beating constantly, and beat until whites just hold stiff peaks. Beat yolks in another large bowl with cleaned beaters until slightly thickened and pale, about 5 minutes with a standing mixer or 7 with a handheld. Fold one fourth of whites into yolks to lighten. Pour yolk mixture over remaining whites, then sift flour and cornstarch on top and fold in gently but thoroughly. Fold in vanilla and zest.
Spread batter evenly in baking pan and bake in middle of oven until cake is puffed and springy to the touch and top is lightly browned, about 10 minutes. Loosen paper from sides of pan. Sprinkle cake with 1/3 cup confectioners sugar, then cover with another sheet of wax paper and a baking sheet. Invert cake onto sheet and remove baking pan. Cool cake completely and peel paper from top.
Spread filling evenly over cake, leaving a 1/4-inch border on all sides. Put a long platter next to a long side of cake. Beginning with a long side and using wax paper as an aid, roll up cake jelly roll–style. Carefully transfer cake, seam side down, to platter, using wax paper to help slide cake. Chill, covered with plastic wrap, at least 2 hours.
Dust cake generously with confectioners' sugar. Slice cake cold, then bring to room temperature before serving.
Recipe from Gourmet
Note: I trimmed off the sides first before rolling it up, as they were a little browned and crispy, thus making it difficult to roll. Also had a jar of thick lemon curd from a friend, and used it instead of making the filling. Much better the next day! Served it with extra lemon curd and ginger-flavored whipped cream on the side. Great with a cup of tea.
I'm off to a long weekend of BBQ-ing at friends and family.
HAPPY LABOR DAY WEEKEND EVERYONE!