Last fall I noticed a bunny in the yard and I started feeding him - throwing carrots onto the lawn every day. He was so cute and I just loved looking out there and seeing him. Also, if we had bunnies it meant the coyotes were no longer lurking around - always a good thing. The mister took exception with me feeding the bunny and ranted and raved that we'd have millions of them and they'd eat all the plants - this from a serial tree killer! But I ignored him and continued to feed my little bunny, placing the carrots closer and closer to the front step until I finally put them into a bowl on the front porch. The bunny would come right up to the porch to eat - so, SO cute! Well, the most miraculous thing happened...the mister started to tell me that the bowl was empty...and then he started to put the carrots in the bowl...and now he calls me on his way to work to remind me to PICK UP CARROTS for the bunny! Deep down inside, where the mister doesn't know it, he's a bit of a softie, just a bit, mind you, but it's there.
This is a two step dessert - first you make the cake, which is so light and airy and full of lemony flavor it will melt in your mouth! I couldn't find my jelly roll pan - did I loan it to someone? So I had to make an adaptation to my cookie sheet with a piece of foil. I lined the sheet with waxed paper and then folded a piece of foil over several times to form a lip - it worked great. The second part of this dessert is the filling - like lemon curd only not as thick but every bit as luscious.
You need a double-boiler to make the filling or you could use a glass dish set over a pan of simmering water. My double-boiler was my Grandma Moffat's, it's one of the few things I have of hers and it always reminds me of her sweet face. My cousins sent me this picture the other day - that's my Grandma on the right, and my darling dad in the middle...oh, that's me in the red and I'm surrounded by my cousins and my sisters and brother...I have a great family (I think my mom must have been the one to take the picture.)
Well now I'm really off track - so I'll get back to the dessert - which I've decided will be our Easter dessert - yep, it's THAT good!
This is darn easy to make. Since the pan is lined with waxed paper, when it's done you just lift it up in one piece, flip it over onto a clean dish towel that has been sprinkled with powdered sugar and roll it up until it's ready to be filled. When the filling has cooled a bit, unroll the cake, spread the filling on it and roll it back up - if some of the filling oozes out the sides or the end, it means it's calorie free and you should lick it up with your fingers immediately. Put your cake roll on a rack to cool completely, then sprinkle with more powdered sugar and slice into pieces about 1-inch thick. If I had some fruit I would have decorated the serving plate and for Easter I'll serve this with fresh raspberries but really, it's great just as it is. This will remind you of Spring - even if it's snowing outside - like it is RIGHT NOW!
Luscious Lemon Roll - From Susan Branch, Vineyard Seasons
To make the Cake:
3 eggs, separate
1 cup sugar
6 tablespoons hot water (not boiling)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
zested rind of 1 lemon
To make the Filling:
1 cup sugar
2 eggs plus 2 egg yolks
2 tablespoons butter, melted
juice and zest of one large lemon or two small lemons
Powdered cake for sprinkling on top
fresh raspberries - optional
Preheat oven to 375 degrees. Grease a jelly roll pan (about 15x10x1-inches) and line with waxed paper and grease it again. In the bowl of an electric mixer, beat the egg yolks and sugar on high until thick and pale in color - about 5 minutes. Stir in water and dry ingredients, mixing only until blended. In a separate medium-sized bowl, beat egg whites until stiff then add in the zested lemon rind. Fold egg whites into batter. Pour batter into pan, spreading evenly. Bake for 12 to 15 minutes; cake is done when it lightly springs back when touched with your finger. Remove from oven and immediately turn out onto a clean dish towel that has been lightly dusted with powdered sugar. Carefully remove the waxed paper, sprinkle on more powdered sugar, and using the cloth, roll up the cake and set aside on a rack to cool while you make the filling.
To make the filling: Put all of the ingredients into a double-boiler over medium-high heat and stir with a whisk to combine. When water begins to boil reduce heat to a simmer and switch to a wooden spoon and stir until mixture is thick, about 15 minutes. Cool slightly. The filling will continue to thicken as it cools.
To assemble cake: Unroll cake from the towel, spread with filling and then roll back up. Return to rack to cool completely and to set. Transfer to a serving dish and sprinkle with more powdered sugar, slice with a serrated knife and serve with fresh raspberries (optional.) Serves 8 to 10.
"Just don't give up trying to do what you really want to do. Where there is love and inspiration, I don't think you can go wrong." ~ Ella Fitzgerald
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One year ago today: Quilts I Love
