We have had a taste of spring here on the Canadian Prairies with warm sunshine and melting snow. There may be new snow later in the week but for now we will enjoy the sun as it lifts the spirit and brings the hope of summer. With the coming of spring is the celebration of Easter! We have made it through the dark days of winter and Lent to the joyous season of the Resurrection. Alleluia!
I always feel like I should serve lemon for Easter. Maybe because the fresh taste reminds us of lemonade on a hot summer day, or maybe it's the colour, so bright and cheery. Then I usually think... but Easter is all about chocolate ,which l leads to an inner debate usually resulting in 2 desserts. This year I thought of a fabulous compromise: lemon roll with a creamy lemon filling smothered in white chocolate ganache!!
**Note** This recipe uses two whole lemons, zest and juice divided between the cake and the filling. When squeezing the juice for the filling reserve one teaspoon of the juice to use in the cake. Also, the zest from one of the lemons goes into the cake.
Gluten Free Lemon Cake Roll
- 1/2 cup Gluten Free Flour Blend
- 1/4 cup potato starch
- 1/4 tsp. xanthin gum
- 1/2 tsp GF baking powder
- Dash sea salt
- 4 large eggs, room temperature
- 1/3 cup cane sugar, or 2/3 cup white sugar
- Zest of one lemon
- 1 tsp. lemon juice**see note**
- Small amount of powdered sugar
Mix flour, potato starch, xanthin gum, baking powder and salt, set aside. With an electric mixer beat eggs for 5 minutes until they are very thick. During the last minute slowly add sugar, lemon zest and lemon juice. Sift in dry ingredients in two batches, folding in gently.
Line 10X15 inch jelly roll pan with wax paper. Distribute batter evenly in pan. Bake in a preheated, 350 degree oven for 12 to 14 minutes, or until lightly browned. When cake is done remove from oven and immediately turn onto a tea towel that has been sprinkled with powdered sugar. Carefully remove wax paper. Roll towel and cake together gently. Place on a rack to cool.
Lemon Cream Filling
- Zest of 1 lemon
- Juice of 2 lemons **see note**
- 1/3 cup cane sugar, or 2/3 cup white sugar
- 1/4 cup butter, cut in small pieces
- 3 eggs, beaten
- 1 1/2 cups whipping cream
Combine all lemon zest, juice, sugar, butter, and eggs in a heavy saucepan. Over medium heat whisk constantly until mixture thickens and bubbles begin to break the surface. Refrigerate until chilled. Whip cream until stiff peak stage. Fold in lemon mixture.
White Chocolate Ganache
- 1 package, 225 g (approx. 1 1/4 cup)
- 1/2 cup whipping cream
In a microwave safe bowl, combine chocolate and cream. Microwave for 1-2 minutes on high. Let sit for a minute then stir until no lumps remain. Cool to room temperature.
To assemble: unroll completely cooled cake. Set aside 1 cup of lemon cream for decorating. Spread remaining lemon cream over the cake. Roll cake back up and set on a wire rack which has been set over a baking pan. Spoon Ganache over roll allowing it to run down the sides, filling in any spots that get missed. Allow to drip for a few minutes then transfer to a platter using two flippers. (save left over white chocolate) Decorate roll with remaining cream filling or keep it to use when serving. Refrigerate roll for at least 30 minutes before cutting. Can be made up to one week in advance and frozen. Allow 3-4 hours to defrost.
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