LEMON-VANILLA CAKE ROLL

If you love to bake and have the time, this is a delicious recipe from an old Food Network Magazine.

CAKE:
Cooking Spray
6 large eggs, separated, at room temperature
1/2 tsp fresh lemon juice
1 1/2 cups confectioners' sugar, + more for dusting
1/4 cup vegetable oil
1/4 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

FROSTING AND FILLING:
5 large egg whites
1 1/3 cups granulated sugar
1 vanilla bean, split lengthwise and seeds scraped
Pinch of salt
3 sticks unsalted butter, cut into pieces, at room temperature
1 tbsp finely grated lemon zest, + 2 tbsp fresh lemon juice
1/2 cup lemon curd

Cake Directions:
Preheat oven to 375 degrees.
Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line bottom with parchment paper and spray the paper.

In a large mixer bowl beat egg whites and lemon juice at medium speed until soft peaks form, about 3 minutes. Add the 1/2 cup confectioners' sugar, increase speed to medium-high and beat until stiff peaks form, 3 to 4 minutes.

In a separate large bowl, whisk egg yolks with oil, milk, and vanilla seeds until smooth.

In a medium bowl sift in the remaining cup of confectioners' sugar, flour, baking powder and salt together, whisk into the yolk mixture until smooth. Stir about 1/3 of the egg whites into the batter with a rubber or silicone spatula, then fold in remaining whites in two batches.

Spread batter into the prepared pan; bake until cake springs back when gently pressed, 12 to 14 minutes.
Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel, (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove top baking sheet and parchment paper.

Starting at a short end, roll up the cake and the towel together into a spiral. Transfer, seam side down, to a wire rack and let cool completely.

Meanwhile, make the frosting:
Whisk the egg whites, granulated sugar, vanilla seeds and salt in a heatproof bowl set over a saucepan of simmer water (do not let bowl touch water!). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Transfer the mixture to a stand mixer and beat with the whisk attachment on medium-high speed until cooled and stiff peaks for, 6 to 8 minutes. Beat in butter, one piece at a time, until combined (mixture may look curdled). Add lemon zest and juice. Switch to the paddle attachment and continue to beat until smooth, about 2 minutes.

Gently unroll cake. Spread 2 cups of the frosting over the cake about 1/4-inch from edges. Top with a layer of the lemon curd; swirl together. Reroll cake (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the remaining frosting on the top and sides of the cake.

FNM Photo