Restaurant Recipes
Bridge Cafe Lemon Blueberry Angel Food Cake Roll
Yield: 6 servings, 3 slices each
Ingredients
Cake
- 2 cups sifted cake flour
- 3 cups granulated sugar
- 1 tablespoon salt
- 3 cups egg whites
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons cream of tartar
- 2 tablespoons vanilla extract
- 1/2 tablespoon almond extract
Lemon Curd
- 4 large egg yolks
- 3/4 cup granulated sugar
- 6 tablespoons lemon juice
- 4 tablespoons unsalted butter, cut into pieces
- Pinch of salt
- 2 tablespoons lemon zest, finely grated
- 1 pint blueberries
Whipped Cream (optional)
- 2 cups heavy cream
- 1 1/2 tablespoons vanilla extract
- 1-2 tablespoons confectioners' sugar
Instructions
- Sift together the flour, 1 1/2 cups sugar and salt.
- Whip the egg whites together with water, lemon juice, cream of tartar and vanilla and almond extracts until the mixture foams.
- Slowly add remaining 1 1/2 cups sugar + dry ingredients and continue beating until the mixture forms soft peaks.
- Place batter in full sheet pan lined with parchment paper. Bake at 350 degrees F until done.
- In heavy-bottomed, nonreactive saucepan, beat yolks and sugar. Stir in lemon juice, butter and salt. Cook over medium heat, stirring constantly until mixture is thick enough to coat a wooden spoon. Do not let mixture boil or the eggs will curdle.
- When the mixture is thick, pour it through a strainer, pressing with a wooden spoon. Discard the coarse remains in the strainer. Stir in zest and cool curd.
- Place angel food cake on plastic wrap. Spread curd on cake. Sprinkle fresh blueberries on top. Roll up cake with the help of the plastic wrap.
- To make whipped cream, whip cream together with vanilla extract and confectioners' sugar.
- Cut cake in slices and garnish with fresh berries, whipped cream or fruit sauce.