Lemon Sponge Roll

I miss lemon filled jelly rolls, which I grew up buying in Chinatown. However, nowadays I can only find the cream filled ones, not the clear lemon ones. This was fun to make however came out way too sweet. I added all the sugar to the yolks when I realized it was supposed to be split. The cake still came out fine. I didn't roll it tight enough so it was a bit floppy.

• 3 egg whites
  
• 1/4 t cream of tartar
• 3/4 c sugar (split)
• 6 egg yolks
• 1 t vanilla
• 1/2 c flour
• 1/4 t salt

Syrup

• 1/4 c sugar
• 1/4 c water

Dusting

• 2 T + 1 t icing sugar

Lemon Curd

• 4 egg yolks
• 1/2 c sugar
• 1 T lemon rind
• 1/3 c lemon juice
• 1/3 c cold butter, cubed

1. Beat the egg whites and cream of tartar until soft peaks form.
2. Beat in 1 T of sugar at a time for a total of 1/4 c sugar until stiff peaks form. [However, if you skip this step and dump it in the yolks, it still turns out ok]
3. Combine the remaining 1/2 c sugar with yolks and beat until it falls in ribbons (~3 min).
4. Beat in the vanilla.
5. Combine the flour and salt.
6. Fold in the egg whites and flour in alternating pattern of 3 whites, 2 dry.
7. Spread on parchment lined 10x15 sheet. Smooth the top.
8. Bake at 375 for 12-15 min until the top springs back when lightly touched.
9. On a clean tea towel, dust the icing sugar (to prevent cake from sticking).
10. Invert cake onto towel and peel off paper.
11. Trim the long edges.
12. Starting with the short edge and allowing the towel to overlap, roll the cake up. Cool on rack seam side down. [At this point you can put in airtight container and keep for one day at room temperature.]
13. Bring the syrup ingredients to a boil and then let cool.
14. Brush the cake with syrup.
15. Spread with lemon curd [which can be made up to 1 day ahead]
1. Whisk the yolks, sugar, rind and juice in heat proof bowl.
2. Set over saucepan of simmering water.
3. Cook, stirring until thickened enough to coat back of wooden spoon. About 8-10 min.
4. Remove from heat. Stir in butter, 1 piece at a time until smooth.
5. Optional: strain
6. Cover with plastic wrap and refrigerate until thickened (~2 hours).
16. Roll up firmly (without squishing)