Sumptuous, Super, Fantastic Triple Lemon Roll

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1/3 cup toasted ground hazelnuts
• 1/4 cup cake flour
• 1 teaspoon grated fresh lemon rind
• 4 eggs, separated
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1 cup whipping cream
• 2 tablespoons fresh lemon juice
• 1/4 cup sugar
• 3 tablespoons rum (optional)
• 1 teaspoon fresh lemon rind
• 1/3 cup fresh lemon juice
• 1/2 cup sugar
• 2 tablespoons butter
• 2 eggs
• icing sugar, for sprinkling over the cake

Recipe

• 1 prepare a jelly roll pan by lining it (17x11-inch) with parchment or waxed paper, lightly greased& floured, set aside.
• 2 combine nuts, flour & lemon rind.
• 3 in a large bowl beat egg yolks with 1/2 cup sugar for about 3 minutes or until thickened and pale yellow, gently fold in the nut mixture.
• 4 with clean beaters beat the egg whites, when foamy add cream of tartar, continue beating until soft peaks form, beat in the remaining sugar until whites are stiff.
• 5 stir 1/4 of the egg whites into the yolk mixture.
• 6 lightly fold in the rest of the whites.
• 7 spread mixture evenly over the prepared pan.
• 8 bake in 400°f oven for 10-12 minutes or until the cake springs bake when lightly touched in the middle.
• 9 let cool on the pan.
• 10 lemon syrup: meanwhile bring lemon juice & sugar to a boil until the sugar dissolves, stir in the run, remove from heat & cool.
• 11 filling: in a small saucepan simmer lemon rind, juice sugar& butter over medium heat, stirring until the butter melts& sugar has melted.
• 12 whisk together the eggs, gradually beat in the hot mixture.
• 13 return to saucepan, cook over medium heat, stirring constantly for about 1 minute or until thickened.
• 14 strain into a small bowl & immediately place plastic wrap over the bowl& refrigerate for 30 minutes (must be cold).
• 15 whip cream& fold into the lemon filling.
• 16 to assemble: sprinkle icing sugar over the cake.
• 17 loosen edges and invert the cake onto a fresh tea towel, peel off the paper, trim crispy edges (if any).
• 18 sprinkle cake with the syrup.
• 19 spread the filling over the cake.
• 20 starting at the short end roll up the cake.
• 21 place cake on a serving platter, dust lightly with sugar (optional) & serve.