-
1
Prepare a Jelly Roll pan by lining it (17x11-inch) with parchment or waxed paper, lightly greased& floured, set aside.
-
2
Combine nuts, flour & lemon rind.
-
3
In a large bowl beat egg yolks with 1/2 cup sugar for about 3 minutes or until thickened and pale yellow, gently fold in the nut mixture.
-
4
With clean beaters beat the egg whites, when foamy add cream of tartar, continue beating until soft peaks form, beat in the remaining sugar until whites are stiff.
-
5
Stir 1/4 of the egg whites into the yolk mixture.
-
6
Lightly fold in the rest of the whites.
-
7
Spread mixture evenly over the prepared pan.
-
8
Bake in 400u00b0F oven for 10-12 minutes or until the cake springs bake when lightly touched in the middle.
-
9
Let cool on the pan.
-
10
Lemon Syrup: Meanwhile bring lemon juice & sugar to a boil until the sugar dissolves, stir in the run, remove from heat & cool.
-
11
Filling: In a small saucepan simmer lemon rind, juice sugar& butter over medium heat, stirring until the butter melts& sugar has melted.
-
12
Whisk together the eggs, gradually beat in the hot mixture.
-
13
Return to saucepan, cook over medium heat, stirring constantly for about 1 minute or until thickened.
-
14
Strain into a small bowl & immediately place plastic wrap over the bowl& refrigerate for 30 minutes (must be cold).
-
15
Whip cream& fold into the lemon filling.
-
16
To assemble: Sprinkle icing sugar over the cake.
-
17
Loosen edges and invert the cake onto a fresh tea towel, peel off the paper, trim crispy edges (if any).
-
18
Sprinkle cake with the syrup.
-
19
Spread the filling over the cake.
-
20
Starting at the short end roll up the cake.
-
21
Place cake on a serving platter, dust lightly with sugar (optional) & serve.
