Measure out 2/3 cup of the purée and keep the rest for another use. Purée with an immersion blender, then pour through a fine-mesh strainer into a bowl, pressing with a spatula to push the pulp through. Heat, stirring occasionally, until the berries soften and the sugar dissolves. To make the purée: Place the berries and sugar in a medium saucepan over medium heat. Cover the strips with the towel and set aside. This "trains" the cake to roll up later without cracking.Īfter 20 minutes, when the cake is completely cool, unroll the cake, and with the short end facing you, cut the cake in thirds parallel to the long edge. Starting at the short end of the cake, use the towel to roll it up (towel included). With a long serrated knife, carefully trim the very edges of the sponge. Remove the pan and carefully peel the parchment off the cake. Put another baking sheet over the towel, pick up the whole stack, and flip the cake over. When the cake is barely warm, dust the top with confectioners' sugar and place a clean tea towel over the top. Remove it from the oven and cool on a rack for five minutes. Transfer the mixture to the prepared baking sheet, spreading it all the way to the edges level the top with an offset spatula.īake the cake for 15 minutes, until it's light golden brown and a cake tester or toothpick inserted in the center comes out clean.
Fold in the remaining egg whites until the batter is uniform in color but still puffy. Gently fold one-third of the beaten egg whites into the egg yolk mixture. In the clean bowl of your stand mixer fitted with the whisk, beat the egg whites on medium-high speed until soft peaks form, then slowly pour in the reserved 1 1/2 tablespoons sugar. Add the lemon zest and transfer to a large mixing bowl.
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Remove the bowl from the mixer and sift half of the flour plus the salt over the yolk mixture.įold the flour into the mixture, taking care not to deflate it, and repeat with the remaining flour and salt. (Reserve the whites, holding them at room temperature.) Measure 1 1/2 tablespoons of the sugar and set aside add the remaining 3/4 cup sugar to the egg yolks along with the lemon juice.īeat on medium-high speed for about 3 minutes, until the mixture is pale yellow and thick. To make the cake: Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Line an ungreased 13" x 18" half-sheet pan with parchment.
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