This easy variation of our classic Vanilla Sponge Cake is elegant enough for a formal dessert, yet extremely easy to make. Tart, creamy lemon curd fills a delicate, lemon-scented sponge roll.

Cake Ingredients

2 c Better Batter Gluten Free Flour

3 tsp baking powder

1 tsp salt

1 1/2 c sugar

7 egg yolks

1/2 c cold water

1/4 c freshly squeezed lemon juice

7 egg whites

1/2 tsp cream of tartar

Zest of 1 lemon

1 tsp vanilla

powdered sugar and a tea towel

Instructions

Preheat the oven to 325. Prepare a jelly roll pan by cutting a parchment paper to fit the bottom of the pan ONLY. Do NOT grease the pan in any way.

Mix the flour, baking powder and salt together in a medium bowl.

In a large bowl, beat the egg yolks, water and lemon juice on low speed until foamy. Raise speed to medium and begin to add sugar, 2 tbsp at a time, until completely incorporated. Continue to beat (about 8 minutes total) or until the mixture is thick and foamy (it will gain a lot of volume.).

Transfer to a bowl and very quickly clean the bowl and beater. Whip egg whites on medium speed until stiff but not dry, adding the lemon zest and vanilla about halfway through the whipping process. Sift the flour mixture over the yolk mixture and fold to blend.

Immediately add 1/4 of the egg white mixture and fold to blend. Add the rest of the egg white mixture and fold until the batter is consistent and no streaks are in it. Work gently but quickly so as not to deflate the batter.

Bake at 325 degrees for about 20 minutes, or until top springs back.

Meanwhile, prepare a large tea towel by coating with powdered sugar. Invert the pan onto the towel, and working quickly but gently roll the towel up, enclosing the cake and forming a jelly roll shape. Let cool completely. Make the lemon curd (below).

Lemon Curd Ingredients

5 egg yolks
1 cup sugar
4 lemons, zest and juice
1 stick butter, cut into small dice and chilled

Instructions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.

Meanwhile, combine egg yolks and sugar in a medium size, non plastic bowl and whisk until smooth (metal is best).

Measure lemon juice and add enough cold water to reach 1/3 cup.

Add juice and zest to egg mixture and whisk smooth.

Once the water in the saucepan begins to simmer, reduce heat to low and place the bowl on top of the saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)

Whisk the mixture until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and whisk in butter one piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. If you are making this ahead, you can refrigerate the curd for up to 2 weeks.

Instructions For Assembly

Very gently unroll the cake. Spread the interior of the cake with the lemon curd, reserving a small amoutn for piping over the cake if desired.

Gently roll the cake back up and transfer to a platter.  Sift powdered sugar over the cake, and Pipe a thin drizzle of lemon curd over the top, if desired, with a small piping tip. Garnish with whipped cream, if desired and serve.