Lemon Strawberry Cake Roll

Ingredients:

Directions:

1. To make filling: In a large saucepan, combine the egg yolks, sugar, butter and the lemon juice. Cook the mixture over medium-low heat, stirring until the butter is melted. Transfer to a mixing bowl and stir in the lemon rind. Cover with wax paper and place in the refrigerator to chill.
2. Pour the heavy cream into a mixing bowl and whip until soft peaks form, creating whipped cream. Cover and place back in the refrigerator to chill.
3. Make cake: Preheat oven 350 degrees F. Line the bottom of a large jelly roll pan with aluminum foil. Grease the foil with cooking spray and dust with flour. Place the 4 egg yolks, half of the sugar, lemon zest and vanilla extract in a mixing bowl. Use and electric mixer to beat until mixture forms a ribbon when beaters are lifted. In a separate bowl, beat egg whites until they hold soft peaks. Beat in the remaining sugar until stiff peaks are held. Gently stir 1/3 of the egg white mixture into the yolk mixture, then fold in remaining egg white mixture. Sift flour, salt and cornstarch over batter and fold until batter is just combined. Spread the batter evenly in the jelly roll pan and bake on middle rack of oven for 6-9 minutes, until cake is lightly colored. Remove from oven. Sprinkle a generous amount of confectioner sugar onto a kitchen towel generously with confectioners' sugar and drape over the cake and invert the pan. Lift the pan and then remove the foil. Loosely roll up cake lengthwise in the towel and let cool 30 minutes.
4. Make lemon syrup: In a small saucepan combine sugar, fresh lemon juice and water. Bring to a simmer, stirring until all the sugar is dissolved.
5. Pour half of the whipped cream into the lemon filling, stir to combine. Add the remaining whipped cream, stir to combine. Unroll cake and brush with half the lemon syrup. Spread lemon filling over cake. Arrange strawberries over the filling and reroll the cake carefully. Transfer cake to a platter seam side down, and brush with the remaining lemon syrup. Cover and place in the refrigerator to chill for at least 2 hours.
6. Make lemon glaze: In a small bowl whisk together confectioner sugar and lemon juice. Use a spoon to drizzle lemon glaze.