Lemon Strawberry Cake Roll - egg yolks

Method

• To make filling: In a heavy saucepan combine the egg yolks, sugar, butter and the lemon juice.
• Cook the mixture over medium low heat, stirring until the butter is melted and custard is thick enough to coat a spoon.
• Do not let the mixture boil.
• Transfer the custard to a bowl and stir in the lemon rind.
• Let the custard cool, cover with a buttered circle of waxed paper, and chill.
• In a chilled bowl whip the cream until it forms soft peaks.
• Cover and chill.
• Remove the strawberry hulls and either halve or quarter the berries, depending on their size.
• Cover and chill.
• Make cake: Preheat oven 350F (180C).
• Line the bottom of a greased jelly roll pa n, 15 1/2 by 15 1/2 by 1-inch, with foil.
• Grease the foil and dust with flour knocking out excess.
• In a bowl with an electric mixer beat egg yolks, 1/4 cup granulated sugar, zest and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.
• In a large bowl with cup lean beaters beat egg whites until they hold soft peaks.
• Beat in the remaining sugar and gradually beat egg whites until they hold stiff peaks.
• Stir 13 of th e whites into the yolk mixture to lighten it and fold in remaining whites gentl y but thoroughly.
• Sift flour, salt and cornstarch over batter and fold until batter is just combined.
• Spread batter evenly in prepared pan and bake in middle rack of oven for 6 to 9 minutes or until cake is lightly colored and springs back when pressed lightly.
• Dust a kitchen towel generously with confectioners' sugar and invert cake onto it.
• Remove foil carefully from cake.
• Starting with the long side, roll up cake loosely but gently in the towel and cool 30 minutes.
• Make lemon syrup: In a small saucepan combine 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice and 1 tablespoon water and bring to a simmer, stirring until all the sugar is dissolved.
• Keep syrup warm.
• Assemble cake: Stir half of the chilled whipped cream into the chilled lemon cu rd until mixture loosens up.
• Fold in remaining whipped cream.
• Unroll cake and carefully brush with half the warm syrup.
• Spread cake with lemon curd filling.
• Arrange halved strawberries over the filling.
• Reroll the cake carefully.
• Transfe r cake to a platter seam side down, and brush with remaining syrup.
• Chill roll covered loosely for at least 2 hours or overnight.
• Make lemon glaze: In a small bowl whisk together 1/2 cup confectioners' sugar a nd 1 tablespoon lemon juice to make a pourable glaze.
• Transfer glaze into a small resealable plastic bag.
• Snip one corner to make a small hole.
• Trim ends of cup ake diagonally and squeeze glaze decoratively over cake.