LEMON BLUEBERRY ANGEL FOOD CAKE JELLY ROLL

CAKE:
2 cups sifted cake flour
3 cups sugar, divided
1 tsp. salt
3 cups egg whites
2 tbsp. water
2 tbsp. lemon juice
2 tsp. cream of tartar
2 tsp. vanilla extract
1/2 tsp. almond extract
FOR LEMON CURD:
4 large egg yolks
3/4 cup sugar
6 tbsp. lemon juice
4 tbsp. unsalted butter, cut in pieces
pinch of salt
2 tsp. lemon zest, finely grated
TO ASSEMBLE:
pint blueberries
FOR WHIPPED CREAM (OPTIONAL):
2 cups heavy cream
1 1/2 tsp. vanilla
1 to 2 tbsp. confectioners' sugar

CAKE:
Preheat oven to 350 degrees F. Line a full sheet pan with parchment paper.

Sift together the flour, 1 1/2 cups sugar and salt.

Whip the egg whites together with water, lemon juice, cream of tartar, vanilla and almond extract until the mixture foams.

Slowly add remaining 1 1/2 cups sugar plus dry ingredients and continue beating until the mixture forms soft peaks.

Place batter prepared. Bake at 350 degrees until done.

LEMON CURD:
In heavy-bottomed, nonreactive saucepan, beat yolks and sugar. Stir in lemon juice, butter and salt. Cook over medium heat, stirring constantly until mixture is thick enough to coat a wooden spoon. Do not let mixture boil or the eggs will curdle.

When the mixture is thick, pour it through a strainer, pressing with a wooden spoon. Discard the coarse remains in the strainer. Stir in zest and cool curd.

TO ASSEMBLE:
Place angel food cake on plastic wrap. Spread curd on cake. Sprinkle fresh blueberries on top. Roll up cake with the help of the plastic wrap.

To make whipped cream, whip cream together with vanilla and confectioners' sugar.

Cut cake in slices and garnish with fresh berries, whipped cream or fruit sauce.

Makes 6 servings (3 slices each)
Source: From Lauren Seideman, Bridge Cafe