1 cup plus 2 tbls cake flour, sifted
1 tsp baking powder
1/4 tsp salt
6 eggs, separated
1 cup superfine granulated sugar
1 1/2 tsp lemon rind, grated
3 tbsp lemon juice
1 confectioners sugar
SUPER LEMON FILLING
2/3 cup sugar
3 tbsp cornstarch
2/3 cup water
2 egg yolks, slightly beaten
1 tbsp butter
2 tbsp lemon rind, grated
1/4 cup lemon juice
A Recipe for
Lemon Roll ( Part 1 )
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
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| Thomas Wolfe |
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This Recipe for Lemon Roll ( Part 1 ) is one of thousands in the Recipes-to-go Fruit Cookbook.
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Food Tip |
This is a recipe for Lemon Roll ( Part 1 ) from the recipe cookbook of Recipes-to-go (Fruit)
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Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Butter a 15x10x1 jelly roll pan, line with wax paper, butter paper.
Sift flour, baking powder and salt onto wax paper. Beat the egg
whites in a medium bowl with electric mixer on high speed until
frothy. Add 1/2 cup of the sugar, 1 Tablespoon at a time, beating
until the meringue forms stiff, glossy peaks. Beat the egg yolks in a
small bowl with the electric mixer and the same beaters, without
washing, until light. Add the remaining sugar 1 tablespoon at a time,
beating until mixture is thick and creamy. Add lemon juice and rind.
By hand, add the flour mixture gradually, beating until smooth. Fold
egg mixture into meringue until no streaks of white remain. Spread
batter evenly in prepared pan. Bake in a moderate oven 350~, for 15
minutes or until cake springs back when lightly touched with
fingertips. Cool in pan on wire rack 5 minutes. Invert pan on a clean
cloth that has been generously sprinkled with confectioners sugar.
Carefully peel off paper. Trim off any crispy edges then roll up with
towel, starting at one of the short sides. Cool completely on wire
rack. Unroll cooled cake; spread with Super Lemon Filling. Re-roll,
then wrap firmly in wax paper, refrigerate until firm.
Serves: 8
Lemon Roll ( Part 1 ) Recipe brought to you by Recipes To-Go