Lost and Found

There is nothing like bringing a dish back from the brink to make you feel a sense of accomplishment.

This month's Cake Slice pick, an "ultimate lemon roll," sounded fantastic.  However, like so many of the other desserts I have made from Tish Boyle's The Cake Book, in execution it turned out to be a bit sloppier.  As in crumbling sponge cake, oozing lemon curd kind of sloppy.  Eesh.

Since I was serving this as dessert for Erika's going-away dinner, I wanted it to look presentable.  Everything tasted good, it was just too messy to put on a platter and serve for dessert.

Enter the savior of many a baker with a less-than-gorgeous cake:  frosting.  Specifically, frosting made from the remainder of the pint of heavy cream I purchased for the recipe.

As an aside, why is heavy cream not sold in containers smaller than a pint anywhere in the Municipality of Anchorage?

I whipped up that cream with a tiny bit of sugar and some vanilla, and frosted the heck out of the cake.  It covered the bumps, cracks and general lack of beauty, and gave it a certain je-ne-sais-quoi to boot.

If I made this again, I would go with a straight lemon curd filling, minus the cream.  Regular curd is thicker and therefore less likely to ooze.

In other advice, buy a lot of lemons.  I used at least five in making all the components of the cake.

The (Kinda, Sorta) Ultimate Lemon Roll

Adapted from The Cake Book by Tish Boyle

For the filling:
7 egg yolks
1 1/4 cups granulated sugar
1 tbsp. lemon zest
2/3 cup fresh lemon juice
Pinch of sea salt
1/2 cup unsalted butter, sliced into tablespoons
1/2 cup heavy cream

For the cake:
1 1/4 cups cake flour, sifted
3/4 cup granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
3 eggs, separated
1 tbsp. lemon zest
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1 tbsp. water
1 1/2 tsp. vanilla
1 egg white
1/2 tsp. cream of tartar
Powdered sugar

For the frosting:
Remainder of pint of heavy cream
1 tsp. vanilla
1 tbsp. granulated sugar

First, the lemon curd filling:

In a medium saucepan, whisk together the egg yolks and sugar, then place the pan on medium heat and add the butter, lemon zest and juice and butter.  Whisk the mixture together for about ten minutes, or until it thickens.  Using a fine strainer, strain the curd into a medium bowl, preferably a metal one.  Place the metal bowl in an ice water bath and stir frequently for fifteen minutes.  The curd should be slightly chilled.

During this process, be careful not to splash water into the curd, or disaster will ensue.

Next, the cake:

Using a hand mixer, whip 1/2 cup of the heavy cream at high speed until the soft peak stage.  Fold the cream into the curd in stages, then cover and refrigerate this mixture.

Preheat the oven to 325 degrees and prepare a jelly roll pan for the cake.  Line the bottom of the pan with parchment and sprinkle it with powdered sugar.  In a medium bowl, sift together the flour, 1/2 cup of sugar, the baking powder and the salt.  Whisk these ingredients together.

Using the hand mixer again, beat the egg yolks, lemon zest and juice, oil, water and vanilla until just blended.  Add the flour mixture in four installments and mix again.



If you look carefully, you can see the
start of the dreaded oozing.



In another medium bowl and using clean beaters, beat the egg whites and cream of tartar until the soft peak stage.  Drizzle in the remaining 1/4 cup of sugar, then increase the mixer speed to high.  When the whites are very stiff, fold them into the cake batter and then spread the batter in the jelly roll pan as evenly as possible.

Bake the cake for about fifteen to eighteen minutes, until it is lightly colored and springs when touched.  Place a baking rack over the cake and invert the pan so the cake ends up on the rack.  Do this as gently as possible, because this cake wants to crack. 

Remove the parchment paper from the bottom of the cake, then roll the cake using the parchment paper--the paper will be rolled up with the cake.  Let rest on the baking rack until fully cooled.

When the cake is cool, unroll it and trim the edges on the short ends.  Spread the lemon mixture to within one inch of the cake edges, then re-roll the cake and transfer to a serving platter.  You will have leftover curd.

Finally, when the cake appears to be lost, the frosting:

When your cake doesn't look presentable, whip the remaining cream with the vanilla for the frosting, drizzling in the tablespoon of sugar.  Wipe up any lemon curd that has oozed out of the cake and onto the platter and then frost the heck out of the cake.  Cover and refrigerate immediately.

I served the cake slices with a pool of the curd mixture beneath them and garnishes of the remaining frosting on the side.