120 g cake flour
pinch of salt
5ml baking powder (optional)
4 eggs, separated
10 ml lemon juice Zest of 1 Lemon
160 g fine granulated sugar or castor sugar
2 ml vanilla essence
100 ml Lemon Filling (Recipe Below)
Sift together the flour and salt (and baking powder if used).
Beat the egg whites until stiff; then beat in the egg yolks, vanilla and lemon juice. Add the sugar gradually into the eggs.
Sift the dry ingredients in thin layers over the egg mixture and fold in lightly with a spatula. Repeat until all the dry ingredients have been used.
Pour the batter along the length of a 260 mm by 380 mm pan lined with greased butter paper. Press down the paper and hold the pan at an angle so that the batter will spread evenly. The batter should be 5 mm thick, so that when baked the cake will not be more than 12 mm thick.
Bake in a hot oven (200°C) for 10 – 12 minutes. Then turn out on to a slightly damp cloth, and pull the paper off carefully. Cut off the crisp edges to facilitate rolling.
Spread in a thin layer of the lemon filling over the cake. Roll up and wrap in the cloth. Leave for a minute or two, and then remove the cloth and allow to cool on a cooling tray.
3 egg yolks
160g sugar (200ml)
5ml grated lemon rind
75ml lemon juice
Pinch of salt 70g butter (75ml) 125 g Mascarpone cheese
1. Mix all the ingredients except the butter and cook over boiling water until the mixture is thick and cooked – about 10 minutes. Take of the heat and add the butter. 2. Soften the mascarpone and add to the cooled Lemon curd. Keep refrigerated until use.
Use 50ml less sugar, and use orange juice and rind instead of lemon.