This cake is a wonderful dessert to enjoy at the beginning of spring. We suggest making this roulade the night before, allowing 12 to 18 hours to set before slicing.
Ingredients
- 1 cup cake flour, sifted
- ¾ cup sugar
- 1½ teaspoons baking powder
- 2 pinches salt
- ¼ cup canola oil
- 6 tablespoons water
- 1 tablespoon fresh-squeezed lemon juice
- 2 tablespoons lemon zest
- 3 egg yolks
- 4 egg whites
- 2 pinches cream of tartar
- 1 cup strawberry preserves
- 1 quart fresh strawberries, leaves removed, sliced thin from stem to tip
- 16 ounces lemon curd, homemade or purchased
- 32 ounces powdered sugar
- 1 teaspoon salt
- 5 ounces evaporated milk
- 12½ ounces shortening, room temperature
- 17 ounces butter, unsalted, room temperature
- 1 tablespoon vanilla extract
Preparation
METHOD
Preheat oven to 375 degrees F.
Mix cake flour, sugar, baking powder and salt.
Stir in oil, water, lemon juice, lemon zest and egg yolks.
Separately, whip egg whites with cream of tartar to stiff peak and fold into the cake mix.
Place a layer of parchment on a ½-size sheet pan (13 by 18 inches) that has sides. Pour cake batter onto the parchment and bake at 375 degrees for 14 minutes, until an inserted toothpick or cake tester comes out with no crumbs stuck to it. Cover the baked cake with another layer of parchment and another sheet pan; set aside.
Once the cake is cool enough to touch, remove the top pan, loosen the top parchment and leave parchment on the cake layer. Flip the cake onto a countertop or other flat surface. Remove the bottom layer of parchment and discard it.
METHOD
Sift the powdered sugar and salt together then place in a stand mixer with the paddle attachment.
Add the evaporated milk and begin to mix at low speed.
Once combined, add the shortening and softened butter in alternating additions of approximately ¼ cup at a time. Cream the mixture during each addition on medium speed.
Once combined, smooth and creamy, turn the mixer to low speed and blend in the vanilla.
FILL, ROLL AND FROST:
Place cake on flat work surface so it is longest on top and bottom and shortest on the sides with parchment paper on bottom. Spread strawberry jam on the cake as thinly and evenly as possible. Cover entire surface with a single layer of fresh sliced strawberries. Spoon—or, better, pipe—3 horizontal lines of lemon curd from left to right. (One line across the top, one line across the middle and one line across the bottom.)
To roll, take the long edge farthest away from you and begin to curl the cake towards you. Continue to roll the cake on itself until you have a roulade. Spread any remaining lemon curd on the outside of the cake and frost with the buttercream.
