5 large eggs, separated
2/3 cup granulated sugar, divided
2 tablespoons freshly squeezed lemon juice
1 Tbsp. grated lemon zest
2/3 cup flour, sifted
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3 tablespoons confectioners' sugar
½ cup raspberry jam
2/3 cup sugar
1/4 cup all-purpose flour
1/4 cup freshly squeezed lemon juice
1 large egg, lightly beaten
1 tablespoon grated lemon zest
1 ¼ cups heavy cream, whipped
Preheat oven to 350o F. Butter the bottom of an 11 x 17 x 1-inch jelly roll pan. Line the bottom with baking parchment
Make the cake:
1.Using an electric mixer, beat egg yolks on medium-high speed until light in color. Gradually add the granulated sugar. Beat until thick, add lemon juice and zest. Add the flour on low speed.
2. In a separate bowl, beat egg whites until frothy. Add the cream of tartar and salt. Beat until firm peaks form. Using a large rubber spatula, fold 1/4th of the whites into the batter, gently fold in the remaining whites. Pour into the prepared pan.
3. Bake for 15 minutes or until golden brown. Release the edges with a knife. Invert onto a large sheet of parchment paper dusted with the confectioners' sugar. Peel off the lining paper from the cake and roll the cake, working from the long side, in the dusted parchment paper. Cool with the seam side down.
Make the filling:
4. Combine the sugar, flour, lemon juice, egg, and lemon zest in the top of a double boiler. Place over simmering water and cook, stirring occasionally, for 15 minutes or until thick. Set aside to cool until tepid. Fold whipped cream into lemon mixture in three additions. Unroll the cake, spread with raspberry jam. Top with 2/3 of the lemon cream, and re-roll. Place seam side down on a serving platter. Roulade may be made up to 24 hours ahead. Just before serving, garnish with remaining lemon cream and dust with confectioners' sugar.