Directions:
- Prepare a Jelly Roll pan by lining it (17x11-inch) with parchment or waxed paper, lightly greased& floured, set aside.
- Combine nuts, flour & lemon rind.
- In a large bowl beat egg yolks with 1/2 cup sugar for about 3 minutes or until thickened and pale yellow, gently fold in the nut mixture.
- With clean beaters beat the egg whites, when foamy add cream of tartar, continue beating until soft peaks form, beat in the remaining sugar until whites are stiff.
- Stir 1/4 of the egg whites into the yolk mixture.
- Lightly fold in the rest of the whites.
- Spread mixture evenly over the prepared pan.
- Bake in 400°F oven for 10-12 minutes or until the cake springs bake when lightly touched in the middle.
- Let cool on the pan.
- Lemon Syrup: Meanwhile bring lemon juice & sugar to a boil until the sugar dissolves, stir in the run, remove from heat & cool.
- Filling: In a small saucepan simmer lemon rind, juice sugar& butter over medium heat, stirring until the butter melts& sugar has melted.
- Whisk together the eggs, gradually beat in the hot mixture.
- Return to saucepan, cook over medium heat, stirring constantly for about 1 minute or until thickened.
- Strain into a small bowl & immediately place plastic wrap over the bowl& refrigerate for 30 minutes (must be cold).
- Whip cream& fold into the lemon filling.
- To assemble: Sprinkle icing sugar over the cake.
- Loosen edges and invert the cake onto a fresh tea towel, peel off the paper, trim crispy edges (if any).
- Sprinkle cake with the syrup.
- Spread the filling over the cake.
- Starting at the short end roll up the cake.
- Place cake on a serving platter, dust lightly with sugar (optional) & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.75 Kcal (891 kJ) | ||
| Calories from fat | 99.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 119.81mg | 40% | |
| Sodium | 43.97mg | 2% | |
| Potassium | 104.13mg | 2% | |
| Total Carbs | 22.45g | 7% | |
| Sugars | 17.49g | 70% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 258.65 Kcal (1083 kJ) | ||
| Calories from fat | 121.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.49g | 17% | |
|---|---|---|---|
| Cholesterol | 145.66mg | 40% | |
| Sodium | 53.46mg | 2% | |
| Potassium | 126.59mg | 2% | |
| Total Carbs | 27.29g | 7% | |
| Sugars | 21.26g | 70% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 5.66g | 9% | |
| Vitamin C | 5.7mg | 8% | |
| Iron | 1.2mg | 6% | |
| Calcium | 36.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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