Lemon Berry Roulade
Combine lemon juice, zest, sugar, and eggs in a heatproof bowl and place over a bain marie on a low simmer, making sure the bowl does not touch the water. Cook for 6 to 8 minutes until thickened, whisking to cook evenly. Take off the heat and add butter. Whisk until smooth. Pour through a strainer into a clean bowl. Cool. Place a piece of plastic wrap on the surface and chill thoroughly.
Hot Milk Sponge Cake
Preheat oven to 400 degrees.
Prepare a half-sheet baking pan (roughly 17 3/4 x 12 3/4) with a piece of parchment paper, butter and a dusting of flour.
Sift cake flour and baking powder together.
Warm milk and butter together until butter melts. Cover to keep warm.
Place eggs and sugar in mixer bowl and heat over simmering water until sugar dissolves and mixture is warm to the touch.
Beat until the mixture is thickened and tripled in volume. A ribbon should hold for at least a second.
Sift flour over batter in thirds, folding gently after each addition.
Add warm milk and fold gently.
Pour into prepared half-sheet pan, spreading evenly.
Bake @ 400 degrees for 10 minutes. The cake should spring to the touch.
Let the cake cool completely.
Sprinkle the top of the cake with a light dusting of powdered sugar to prevent sticking. Turn out the sponge cake onto a large piece of parchment paper. Carefully peel off the bottom parchment paper and place another clean piece of large parchment paper on top of the cake. Then, placing the baking pan on top of the parchment paper to help steady the cake, flip the cake back over so the top is facing up.
Assembly-
Divide the lemon curd into two equal parts. Whip the heavy cream to soft peaks. Fold gently into half of the lemon curd.
Place the cake before you so the long edges form the top and bottom.
Spread the lemon curd onto the sponge cake, stopping about 2 inch from the edge furthest from you.
Now top the lemon curd with the lemon cream, stopping about 1 inch to 2 inch from all the edges.
Sprinkle the lemon cream evenly with berries.
Using the parchment paper to help control the process, carefully roll up the sponge cake tightly, applying very light even pressure. Roll the cake up in the parchment and place the cake seam side down. Wrap in plastic wrap and chill thoroughly.
When ready to serve, carefully remove the plastic and parchment. Trim the ends and place on a serving platter. Dust lightly with powdered sugar.
Originally Submitted
4/23/2012
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