Lemon Curd Roulade

Preparation

1. Step 1

   Heat oven to 400 degrees. Prepare the lemon curd: Put lemon zest, orange zest, sugar, butter, lemon juice and orange juice in a saucepan over medium heat. Cook until mixture steams, 5 to 6 minutes. Turn heat to low.

2. Step 2

   Beat eggs in a small mixing bowl. Slowly whisk in 1 cup of the lemon mixture into eggs to temper them, then add everything to the saucepan, whisking.

3. Step 3

   Cook over low heat, whisking constantly, until mixture begins to thicken and resembles a milkshake consistency, 2 to 3 minutes. Remove from heat and strain through a fine-mesh sieve into a bowl.

4. Step 4

   Cool to room temperature, then cover and refrigerate until completely cold. The mixture will thicken more when cold.

5. Step 5

   Prepare the cake: Butter a 10-by-15-inch jelly roll pan. Lay a piece of parchment paper cut to size on the buttered pan and butter the parchment.

6. Step 6

   In the bowl of a stand mixer fitted with a whisk (or using hand-held electric beaters and a mixing bowl), combine eggs and sugar. Beat mixture at medium-high speed until thick and doubled in volume, about 5 minutes. Add the vanilla extract.

7. Step 7

   In a mixing bowl, combine flour, baking powder and salt. At low speed, gradually incorporate into egg mixture. Setting bowl aside, use a rubber spatula to fold batter to ensure everything is well mixed.

8. Step 8

   Pour batter into the prepared pan and spread to the edges. (Batter should be about ½-inch thick.)

9. Step 9

   Bake until firm and barely browned, 5 to 6 minutes. Do not overbake or cake will be dry and difficult to roll.

10. Step 10

    Let cake cool until just warm to the touch, about 15 minutes. (If necessary, run a small knife around the edge of the pan to separate the cake from the edges.) Beginning at the short end of the pan, roll cake and parchment into a tube shape, and let sit. Unroll when completely cool. This helps the cake achieve the correct shape.

11. Step 11

    With a spatula, spread lemon curd over the surface of the cake, leaving a 1-inch border at the edges, and roll it all without the parchment back into a tube shape. Carefully transfer to a platter, seam-side-down, wiping away any extra curd. Refrigerate for about 2 hours before frosting, then trim off about 1 inch at both ends of cake for a neat presentation.

12. Step 12

    Prepare the frosting: Beat together cream, sugar and vanilla in a chilled mixing bowl. Whip just until cream is fluffy and soft, not stiff, about 5 minutes.

13. Step 13

    Dollop cream along top of cake, then use a metal spatula or soup spoon to spread over sides and ends of cake. The frosting should look like a fluffy cloud, not like a plastered wall. Return cake to the refrigerator for 2 hours and up to overnight. To serve, cut crosswise into 1-inch slices.