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1
FILLING:.
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Combine condensed milk, lemon juice, and eggs in a saucepan.
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3
Bring to a boil over medium heat, stirring occasionally.
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4
Strain filling into a bowl and stir in zest.
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5
Cool.
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6
CAKE:.
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7
Preheat oven to 400F Line a 10x15-inch jellyroll pan with parchment paper.
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8
Beat egg yolks, lemon juice, suggar and vanilla until fluffy, about 5 minutes.
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9
Beat in zest and remaining dry ingredients.
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Beat egg whites in a separate bowl until stiff but not dry.
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11
Fold egg whites into batter.
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Spread batter evenly over pan.
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Bake in preheated oven 13-15 minutes or until cake starts to pull away from pan.
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14
Immediately invert cake onto tea towel, and remove parchment paper.
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15
Starting from the shorter side, roll up hot cake in tea towel.
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Cool on rack.
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17
GLAZE:.
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Combine ingredients.
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Drizzle over cake.
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20
Refrigerate cake until ready to eat.
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21
Cake can be made and assembled up to 2 days in advance.
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22
SAUCE:.
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23
Place frozen raspberries and sugar in a saucepan.
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Bring to a boil over medium heat.
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Lower heat and cook for 5 minutes.
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26
Pour sauce through a strainer to remove seeds.
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27
Keep up to 5 days in the refrigerator until ready to use.
