The best delicious Rhubarb Lemon Cake Roll recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Lemon Cake Roll recipe today!
Hello my friends, this Rhubarb Lemon Cake Roll recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Lemon Cake Roll is amazingly delicious, and addictive, everyone will be asking for more Rhubarb Lemon Cake Roll.
What Makes This Rhubarb Lemon Cake Roll Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb Lemon Cake Roll.
Ready to make this Rhubarb Lemon Cake Roll Recipe? Let’s do it!
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-FOR FILLING-
1 lb Rhubarb; chopped (about 4
; cups)
1/2 c Granulated sugar
1 ts Unflavored gelatin
1 tb Cold water
FOR CAKE
4 lg Eggs; separated
1/2 c Granulated sugar
2 ts Freshly grated lemon zest
1 ts Vanilla
1/4 ts Salt
1/4 c All-purpose flour
1/4 c Cornstarch
Confectioners’ sugar for
-dusting
FOR LEMON SYRUP
2 tb Granulated sugar
1 tb Fresh lemon juice
1 tb Water
FOR LEMON GLAZE
1/2 c Confectioners’ sugar
1 tb Fresh lemon juice
Make filling:
In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring
often, 20 to 25 minutes, or until rhubarb is a thick puree (about 1 1/2
cups). In a small bowl sprinkle gelatin over water and let soften 1 minute.
Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is
dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold
water and stir occasionally until cooled and thickened.
Make cake:
Preheat oven to 350F. Line the bottom of a greased jelly-roll pan, 15 1/2
by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking
out excess.
In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated
sugar, zest, and vanilla until thick and pale and mixture forms a ribbon
when beaters are lifted.
In a large bowl with cleaned beaters beat egg whites with salt until they
hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually
and beat whites until they hold stiff peaks.
Stir one third of whites into yolk mixture to lighten it and fold in
remaining whites gently but thoroughly. Sift flour and cornstarch over
batter and fold in until batter is just combined.
Spread batter evenly in prepared pan and bake in middle of oven 6 to 9
minutes, or until cake is lightly colored and springs back when pressed
lightly.
Dust a kitchen towel generously with confectioners’ sugar and invert cake
onto it. Remove foil carefully from cake. Starting with a long side, roll
up cake loosely and gently in the towel and cool 30 minutes.
Make lemon syrup:
In a very small saucepan bring all ingredients to simmer, stirring until
sugar is dissolved. Keep syrup warm.
Assemble cake:
Unroll cake carefully and brush with half of the warm syrup. Spread cake
with filling and reroll cake carefully. Transfer cake to a platter, seam
side down, and brush with remaining syrup. Chill roll, covered loosely, at
least 2 hours or overnight.
Make lemon glaze:
In a small bowl stir together sugar and lemon juice to make a pourable
glaze.
Transfer glaze to a small resealable plastic bag and snip one corner to
make a small hole. Trim ends of cake diagonally and squeeze glaze
decoratively over cake.
Serve cake, sliced crosswise, with White Chocolate Toasted Almond
Semifreddo.
Yields
1 servings
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