Ingredients :
- LEMON CAKE ROLL
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 the zest of one lemon
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup all-purpose flour
- 1/2 tsp vanilla extract
- confectioner's sugar for dusting to roll cake
- LEMON WHIPPED CREAM FILLING
- 1 recipe attached in direction step #8
- GARNISH
- 1 tbsp confectioner's sugar mixed with 1/2 tablespoon unsweetened cocoa powder
- fresh strawberrys and blackberries
- whipped cream, optional
Method :
- Preheat oven to 350. Spray a 10 by 15 inch jelly roll pan with bakers spray. Line pan with parchment oaper and spray parchment paper with bakers spray
- Whisk flour, baking powder and salt in a bowl, set aside
- In a medium bowl beat eggs until light and frothy, 2 minutes, beat in sugar, lemon juice, lemon zest and vanilla
- Add flour mixture to egg mixture and mix just until blended
- Spread batter in prepared pan using an off set spatula to reach all corners
- Bake for 9 to 11 minutes, meanwhile sprinkle confectioner"s sugar on a clean kitchen towel to turn the cake on to when done. As soon as cake is done turn over onto confectioner"s dusted towel
- Carefully remove parchment paper and roll cake with towel and cool on a rack in town completely
- Unrolll cake and spread Lemon Whipped Cream Filling filling, recipe attached below evenly over cake, roll cake up enclosing filling
- Combine confectioner"s sugar and cocoa in a small bowl and dust top of cake with it. Chill cake at least 2 hours to set before cutting
- Garnish ca ke with Strawberrys, blackberries and offer whipped cream to go with it
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