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对于柠檬凝乳

2 large eggs
1/3杯砂糖
1/3 cup strained fresh lemon juice
2 tsp. finely grated lemon zest
2盎司。（4 TBS。）无盐的黄油，切成较小的碎片

适合大会

1食谱热牛奶海绵蛋糕, baked in a 13×18-inch rimmed baking sheet
1 cup heavy cream

For the strawberry-mint salsa

1 lb. strawberries, hulled and quartered lengthwise (about 3-1/2 cups)
1杯小丁jícama
1/2杯切碎的新鲜薄荷叶
4茶匙。砂糖;更多的味道
Pinch table salt
1/2 tsp. fresh lemon juice

卡路里（千卡）：300
脂肪卡路里（kcal）：150
Fat (g): 17
饱和脂肪（g）：9
Polyunsaturated Fat (g): 1
单一饱和脂肪（g）：5
胆固醇（MG）：165
Sodium (mg): 115
Carbohydrates (g): 33
Fiber (g): 2
蛋白质（g）：5

准备

Make the lemon curd

用糖，柠檬汁和ZEST在1到2夸脱的平底锅中搅拌鸡蛋。用中等热量加入黄油并用硅屑刮削锅的侧面，直到黄油熔化，混合物加厚并开始煨，约3分钟。
Remove from the heat and scrape into a fine-mesh sieve set over a small bowl. Press the lemon curd through the sieve with the spatula. Let sit, uncovered, until cool.

组装roulade.

Spread a thin layer of the lemon curd evenly over the cake.
在中等速度上用手持式电动混合器，在冷冻碗中搅拌奶油，直至软峰形式，约2分钟。将它均匀地蔓延柠檬酱。
在你面前定位一条蛋糕的短边。轻轻地伸出你，但紧紧地滚动你。当滤饼滚动时，将其侧面放在大片箔上。将其包裹在铝箔中并冷藏，直到坚定到切片，至少2小时。

Make the strawberry-mint salsa

Toss the strawberries, jícama, mint, sugar, and salt in a large bowl. Refrigerate until ready to use. Stir in the lemon juice just before serving.

服务

Cut the roulade into 1-inch-thick slices and serve each slice with some of the salsa spooned over it.

提前提示

柠檬凝乳可以提前1周和冷藏。

The assembled roulade can be refrigerated, wrapped in foil, for up to 24 hours before slicing.

The strawberry salsa can be refrigerated for up to 4 hours before serving.

（3个评分） Read Reviews

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评论（3条评论）

chefwannabe|2016/05/16/2016

Arrrggghh!The cake looked beautiful out of the oven.The lemon curd was yummy.However,the correct instructions to roll the cake were missing.It cracked terribly.I watched the YouTube video after.Too late to save this cake!
丑角|05/31/2014

Delicious! The filling is very tasty and the salsa goes really well with the cake. The cake rolled easily with no cracking (much more durable than previous recipes I've made) but still very tender. A great summertime cake!
Lilia37.|04/21/2014

First, my apologies, I'm going to be one of "those people" who rates a recipe without doing it strictly as written, but it turned out too good to not review it. The cake itself turned out great. Although I really think the instructions for making the cake into a roll are lacking. Luckily, I made the carrot cake roulade last Easter, so I returned to that article to get the technique instructions there. (Do a search on this website for "Carrot Cake Roulade" and you should be able to find them). I baked my cake for 11 minutes and I thought it was a great cake. For the filling, I stayed with the lemon idea, but I wanted something more than lemon curd and whipped cream, so I used the filling from the Lemon Icebox Cake (again, do a search on this website) using curd, cream and meringue. (I halved the recipe, but it was still slightly too much filling). It was a hit. I'd definitely make it again, although next time I might use a different curd recipe because the one I used wasn't quite as lemon-y as I would have liked. I didn't use the strawberry salsa topping....I ran out of time so I just had sliced strawberries and it worked fine. Again, sorry for the review that isn't strictly the recipe as written, but it turned out so delicious. I can't wait to have a reason to make this again. UPDATE: I made this again a second time, but the cake did not turn out as well. I believe I made two errors, so I'm adding this update in case it helps someone else: make sure your milk is not too hot. The second time, I heated mine in the microwave, and I think it got too hot. Also, make sure you fold in the flour additions well before adding any further additions.