Sunday, March 25, 2007

The Barmy Baker's Sun Shine

I found this recipe at and thought it looked good. My 3 year old daughter and I made it last weekend and it was wonderful and I am now making to as my "bring" for easter.

Thank you Jen aka The Barmy Baker

The ingredients

DD is cooking the Lemon Curd

DD tasting the Lemon Curd... She approves!

Slather on the taste

to roll in curd!

The following recipe is from The Barmy Baker I copied it here in fear that some day I may not be able to get it from her blog. Again Thank you Jen for a great Roll and Blog and I hope you come back to food blogging again soon.

5 egg yolks
1/2 cup sugar
2 large lemons, juice and finely minced rind
1/4 cup unsalted butter
In a heavy saucepan, combine yolks and sugar over low heat. Add lemon juice and rind. Stir, adding butter a little bit at a time. Cook until thick, stirring constantly. Strain into a bowl or other container, press plastic wrap over the surface and chill until set

Basic Sponge Sheet

4 eggs, separated
pinch of salt
1/4 cup sugar
1/2 tsp vanilla (I also added 1 Tbsp finely minced lemon rind)
1/4 cup cornstarch
1/4 cup sifted all purpose flour`\

Heat oven to 400f. Grease an 11x16" jelly roll pan and line with parchement paper, lightly grease the parchement.
Beat egg whites with the salt until they hold soft peaks. Gradually beat in sugar, sprinkling it in a tablespoon at a time. Continue to beat until the whites are very firm, about 5 min.
-stir yolks with a fork to break them up, add vanilla. Fold 1/4 of the egg whites into the yolks thoroughly to lighten the mixture.
Pour the egg yolk mixture on top of the remaining egg whites, sprinkle the cornstarch and flour over the mixture and fold all together gently by hand. Fold until no bits of egg white show, be careful not to overmix.
-Pour into prepared pan, spread evenly. Bake 10 minutes or until very lightly browned (try not to overbake). Loosen sides of cake immediately and turn cake out onto a towel liberally sprinkled with powdered sugar. The cake should be flexible
Spread the cake with a thin layer of raspberry jam, leaving about one inch at the bottom of it lengthwise (or if you want a thicker cake roll leave the one inch at the bottom of it widthwise). Spread a thin layer of lemon curd over the raspberry jam and roll the cake up, cover and refrigerate for about 2 hours or overnight.

Dust the top with powdered sugar, and enjoy!

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