Instructions

To make the lemon curd:

1. Add sugar, lemon zest, egg yolks and lemon juice to a small saucepan. Whisk to combine and then cook on medium low heat until mixture thickens and coats the back of a spoon, whisking constantly (this should take about 10-15 minutes).
2. Remove pan from heat and whisk in the cold Kerrygold Unsalted Butter until smooth. Transfer curd to a bowl, cover the surface with plastic wrap and refrigerate for at least 1 hour.

To make the cake:

1. Preheat the oven to 350°F. Place the rack in the bottom third of the oven. Grease a 10”x15” jelly roll pan and then line the pan with parchment paper. Lightly grease the parchment paper as well.
2. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed for one minute or until the whites are frothy. Gradually add 4 tablespoons of granulated sugar and increase the speed to medium high. Whisk the egg whites until they form medium stiff peaks, about 1½ -2 minutes. Stop the mixer, tap excess whites off the whisk and remove the bowl. Reattach the whisk to the mixer (no need to clean it).
3. Place another bowl on the stand mixer and add the egg yolks, remaining 1½ tablespoons of granulated sugar, milk, oil, lemon zest and lemon extract to it. Turn the mixer on low speed just to combine the ingredients and then increase speed to high. Whisk yolk mixture for 6-8 minutes, stopping to scrape the sides of the bowl once or twice. The yolks will be thickened, pale in color and nearly triple in volume.
4. Take ⅓ of the egg whites and vigorously stir into the yolk mixture. No need to be careful with the whites in this step. Stir until well combined.
5. Scoop another ⅓ of the egg whites into the yolk mixture and gently fold into the batter. You do not want to overmix or the egg whites will deflate. Repeat with remaining egg whites.
6. Sprinkle half of sifted flour on top of the cake batter. Gently fold into the batter until no longer visible. Repeat with remaining flour.
7. Pour batter into the prepared pan and level the top of the cake with a spatula. Bake for 11-14 minutes or until the top of the cake is dry and springs back when gently pressed.
8. Remove cake from the oven and set on a wire rack to cool for 5 minutes so it’s easier to handle. Liberally sprinkle the top of the cake with powdered sugar and gently run a knife around the edges of the pan to release the cake. Place a clean kitchen towel on top of the cake. Place a cutting board or baking sheet larger than the pan on top of the towel. Invert the cake onto the towel on the cutting board. Gently remove the hot pan and peel off the parchment paper.
9. Starting from the short side of the cake, gently roll the cake (along with the kitchen towel) into a spiral, resting the final roll on its seam. (This step “trains” the cake to retain the spiral shape without cracking.) Allow to cool completely at room temperature or place in the refrigerator to cool more quickly.

To make the filling:

1. Place the cream and powdered sugar in the bowl of the stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
2. Place ⅓ of the lemon curd in a bowl. Add a spoonful of the whipped cream into the bowl with the lemon curd and stir vigorously to combine. (This loosens the lemon curd making it easier to fold into the cream.)
3. Scrape all the loosened curd into the large bowl with the remaining whipped cream. Gently fold in the curd trying to preserve as much volume as possible.

To assemble the cake:

1. Gently unroll the cake. Evenly spread the remaining lemon curd over the cake, leaving a ½”  border around the edges so the filling doesn’t ooze out when rolled. Repeat with the lemon curd whipped cream.
2. Carefully reroll the cake into a spiral shape. You want the roll to be somewhat tight to retain its round shape. Set the cake seam side down on a platter. Loosely cover and refrigerate for at least two hours.
3. Dust with powdered sugar before slicing and serving.