Roll: Lemon Meringue Spiral Cake Roll
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2/3 cup self-rising flour
Grated rind of 1 lemon
Confectioners’ sugar
Lemon Filling (below)
Meringue (below) Recipe
Preheat oven to 375°F. Grease a 15x10-inch jelly-roll pan; line with waxed paper. Spray with non-stick vegetable spray.
In a large mixing bowl, beat eggs, sugar, and vanilla until thick and lemon-colored. Sprinkle with flour and lemon rind; fold in. Spread evenly in prepared jelly-roll pan.
Bake 8 to 12 minutes or until delicately browned and center springs back when lightly touched. Dust with confectioners’ sugar; cover with a towel and invert onto a wire rack. Peel off the waxed paper; roll up cake and towel together from a narrow edge. Place, seam-side down, on wire rack.
Preheat oven to 400°F. Unroll the cake. Spread with Lemon Filling. Roll up tightly. Place, seam-side down, on an oven-proof platter. Spread meringue smoothly over the roll.
Bake 5 to 8 minutes or until golden brown.
LEMON FILLING
3/4 cup sugar
1/8 teaspoon salt
5 tablespoons cornstarch
1-1/2 cups boiling water
3 egg yolks, lightly beaten
2 tablespoons lemon rind
1/2 cup lemon juice
In a medium saucepan, combine sugar, salt, and cornstarch. Stir in boiling water. Cook, stirring constantly, over medium heat until mixture boils, thickens, and clears. Stir a little of the hot mixture into egg yolks; return to saucepan. Add lemon rind and juice. Cook, stirring constantly, for 2 minutes. Turn into a bowl; place plastic wrap on the surface. Refrigerate until thoroughly chilled.
MERINGUE
5 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
In a large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form.
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