Rhubarb Lemon Cake Roll Recipe

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Rhubarb Lemon Cake Roll
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Ingredients
17
Count
Nutrition
1968
Calories
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Ingredients:

Directions:

  1. Make filling: In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick purée (about 1 1/2 cups). In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.
  2. Make cake: Preheat oven to 350°F. Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking out excess.
  3. In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.
  4. In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks.
  5. Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined.
  6. Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.
  7. Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.
  8. Make lemon syrup: In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.
  9. Assemble cake: Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.
  10. Make lemon glaze: In a small bowl stir together sugar and lemon juice to make a pourable glaze.
  11. Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.
  12. Serve cake, sliced crosswise, with White Chocolate Toasted Almond Semifreddo.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1967.98 Kcal (8240 kJ)
Calories from fat 182.81 Kcal
% Daily Value*
Total Fat 20.31g 31%
Cholesterol 744mg 248%
Sodium 892.07mg 37%
Potassium 1661.1mg 35%
Total Carbs 423.74g 141%
Sugars 347.15g 1389%
Dietary Fiber 10.33g 41%
Protein 33.76g 68%
Vitamin C 48.2mg 80%
Iron 4.3mg 24%
Calcium 515.2mg 52%
Amount Per 100 g
Calories 172.5 Kcal (722 kJ)
Calories from fat 16.02 Kcal
% Daily Value*
Total Fat 1.78g 31%
Cholesterol 65.21mg 248%
Sodium 78.19mg 37%
Potassium 145.6mg 35%
Total Carbs 37.14g 141%
Sugars 30.43g 1389%
Dietary Fiber 0.91g 41%
Protein 2.96g 68%
Vitamin C 4.2mg 80%
Iron 0.4mg 24%
Calcium 45.2mg 52%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.3
    Points
  • 53
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

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