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Author Notes: As a sibling of someone with severe food allergies and as a dear friend of someone with celiac disease, this week's contest really piqued my interest. In the past, it has been a challenge coming up with baked gluten free desserts that do not substitute products containing nuts for wheat products (My sister is deathly allergic to all nuts and nut oils). This creation, inspired by the holiday Bûche de Noél, was the result of having an ample supply of lemons and freshly picked blackberries, and the need to put together a tangy, lightly sweetened, perfect summer dessert. - Sydney —Sydney
Food52 Review: I had a bowl of Meyer lemons begging to be used in this recipe, which turned out to be incredibly simple and delicious. The lemon curd came together beautifully and the sponge cake was quick and easy -- and who doesn't love quick and easy? Light and lusciously lemony, this is a definite summer keeper. - foodfanatic —foodfanatic
Lemon Cream Filling with Fresh Berries
- 6 tablespoons unsalted butter
- 1 cup sugar
- 1 cup freshly squeezed lemon juice
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons lemon zest
- 1 pinch salt
- 1 1/2 cups cream
- 1 cup ripe summer berries (I used the teeny, wild blackberries that grow around my house)
- 4 large eggs, separated
- 1/2 cup sugar
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cornstarch
- Make the filling: Cream butter, sugar, and salt until combined (it's too dry to really cream).
- Add eggs and yolks, then add lemon juice (it may look curdled but don't worry).
- Cook the mixture over medium heat until thickened and silky, stirring constantly (about 10-15 minutes). Do not boil. To test it's readiness do the spoon test: stir the mixture with a wooden spoon and draw a line with your finger on the back of the spoon- if the line keeps its shape, it's ready.
- Strain, add zest, and press plastic wrap to the surface to cover. Chill in the fridge until no longer warm.
- Whip the heavy cream in a stand mixer just until it holds stiff peaks. Fold 1/4 of the cream into the lemon mixture folding gently. Gradually add the rest and fold just until incorporated. Luscious lemon filling is done :) Keep chilled until ready to use!
- Sponge Cake: Preheat oven to 350ºF. Grease a jelly roll pan or cookie sheet with a non-stick spray. cover the greased pan with a full sheet of parchment paper and spray again.
- Beat egg whites, salt, and 1/4 cup of the sugar until stiff. Set aside.
- In another bowl, beat yolks, remaining sugar, zest, and vanilla until the yolks are thick and pale.
- Stir 1/3 of the whites into yolk mixture to lighten it. Fold in remaining whites.
- Sift cornstarch onto the cake batter and gently fold in until combined. Pour the batter into the greased pan and spread it evenly to the pan's edges with an offset spatula.
- Bake in the middle of the oven for 6-8 minutes until lightly colored and the cake starts to pull away from the sides of the pan.
- Have a clean dishtowel ready. Open it neatly on the counter. Sprinkle lightly with powdered sugar. Invert the pan right onto the cloth, leaving the parchment on the inverted side. Using the cloth to help, gently roll up the cake on it's long side (parchment, cloth and all) and let cool.
- Assembly: Gently unroll the cake and discard the parchment paper. spread the filling on the cake, leaving a particularly thick ridge along the edge that the cake will be rolled up from first. Use the filling more sparingly near the opposite end so that the filling does not ooze out once it's all rolled up. Sprinkle with berries and roll up with the help of the cloth. Place on serving platter and chill until ready to serve. Decorate with fresh berries and/or candied lemon peel for serving. Enjoy :)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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