Lemon Cake Roll with Lemon Curd Filling

Happy Mother’s Day to those of you celebrating today!  Although I hope you all show your moms how grateful you are to have them in your lives everyday, it’s still nice to devote a special day to them.

Happy Mother’s Day Mom.  I LOVE YOU!

As I mentioned in a previous post, I’ll be doing Mother’s Day at my home.  My mom, sister and in-laws will be coming over for dinner to celebrate with my family.  Since everyone’s coming over I like to make a special dinner.  I’ll be making a glazed salmon with spinach and grape tomatoes along with some sides and a salad.  In addition, I thought it would be fun to make a Lemon Cake Roll with a Lemon Curd filling.  I love making roulades whether they’re for an appetizer, entree or dessert, just because they are so pretty.  They look difficult but are really quite simple.  I also adore lemon curd.  The flavor is so smooth and mellow that I salivate just thinking about it.  So together I know they’ll be a hit.

However, just to play it safe I’m going to whip up a batch of chocolate chip cookies.  For those who desperately need some chocolate to finish they’re meal.

Whether you’re making Mother’s Day dinner at your home or going out I hope you have a wonderful day.

My Mother’s Day gift to you is to share this wonderful recipe.  It takes no time to prepare and if you’re still contemplating what to make for dessert, you still have time to whip this up and have it ready in time for dinner.

Here’s the recipe…….

Lemon Cake Roll with Lemon Curd Filling
serves 10

Ingredients for Sponge Cake:

6 eggs
1 cup sugar
Grated rind of 1/2 a lemon
1/2 teaspoon pure vanilla extract
1 cup unbleached flour
1 teaspoon baking powder
1/2 cup confectioners’ sugar

Ingredients for Lemon Curd Filling:

2 eggs
2 egg yolks
1 cup sugar
Grated rind and juice of 2 lemons
1/2 cup (1 stick) butter

Confectioners’ sugar for garnish

Preheat the oven to 350 F degrees.

Butter an 8×12 inch baking sheet, then line with buttered parchment paper, and set it aside.

To make the sponge cake, place the eggs, sugar, lemon rind, and vanilla in the bowl of an electric mixer and beat at high speed until the mixture is light and has tripled in volume.  Mix the flour with the baking powder.  Using a rubber spatula, fold this in, being careful not to deflate the egg mixture too much. 

Pour the batter onto the prepared baking sheet with a 1-inch rim. 

Bake for 18-20 minutes, or until the sponge cake is very lightly browned.  Let cool for 5 minutes. 

Then invert the cake onto a damp kitchen towel sprinkled with the confectioners’ sugar.  Gently peel off the parchment paper. Carefully roll the cake lengthwise in the towel.  Wrap in foil and let cool at room temperature.  

To make the filling, whisk together the eggs, egg yolks, sugar, lemon rind and juice in a tempered glass bowl, then add the butter and place over a pot of simmering water.  Cook over low heat whisking constantly until the lemon curd starts to thicken.  This could take 20-30 minutes.  Let cool at least an hour. 

Unroll the cake.  Cover with the lemon curd, then carefully roll the cake again, this time without the towel.  Transfer to a serving platter.  Dust with confectioners’ sugar.  Chill 1 hour or longer.

Slice and serve with fresh berries and whipped cream if desired.

Enjoy!