A cake filled with a tart lemon filling, blanketed in whipped cream. Fresh berries compliment the flavor of the cake and curd.
1 cup cake flour sifted
1 t baking powder
1/4 t salt
3 eggs large
1/3 cup water
1 t lemon extract
1/3 cup sugar
1/2 cup lemon juice
Zest of 2 lemons
pinch of salt
6 T butter cold and diced
3 cups fresh raspberries
1/4 cup water
6-7 T sugar
Pinch of salt
1 t lemon juice*
* I use a blade zester and do not strain curd.
4 ounces of heavy cream
1/8 C of confectioners sugar
Oven 375° Line 15 by 10 1/2 by 1 inch with parchment paper buttered. I also spray the pan with Pam before I add the parchment paper. After baking place on parchment paper covered with sifted confectioners sugar.
Sift flour,baking powder, and salt in bowl three times and set aside.
Beat eggs with electric mixer at high speed until thick and creamy. The egg mixture will fall off in ribbons when you lift the beater. Reduce speed to low and slowly beat in sugar. Add in water and lemon extract and continue blending.
Slowly add in dry ingredients in three batches until batter smooth. Pour into prepared pan and spread to corners. Bake 10 to 15 minutes or until cake tester inserted into cake comes out clean.
Loosed edges and turn upside down on parchment paper and carefully remove paper. Trim edges and roll starting at short end. Cool on wire rack.
Whisk eggs, sugar, zest, and salt in heavy sauce pan until light in color. Place pan over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pour into bowl and cover with plastic wrap. Refrigerate until cool before spreading on roll.
Heat water and sugar over medium heat until sugar dissolves. Add berries and salt and cook for 1 minute. Pour into food processor and purée. Strain through fine mesh screen using spatula to force as much purée as possible through mesh in a lidded container add lemon juice. Refrigerate until serving. Lasts refrigerated about 3 days.
Unroll and spread with lemon curd. Roll up and dust with confectioners sugar or more decadent frost in whipped cream. Slice and serve with raspberry coulis and fresh berries.
My Mom always used waxed paper instead of parchment paper. She always had good results and the cake always was delicious.
I let the cake cool for about 5 minutes before removing the parchment paper.
During berry season we slice the cake add whipped cream made with raspberry coulis and add a generous serving of fresh raspberries and black berries.
My daughters version of the cake.