Servings: 12

This sweet and tangy cake is served with a summery topping that combines fresh, ripe strawberries with bright mint and a surprising ingredient: jícama, which adds a wonderful crunch.

Ingredients

For the lemon curd

2 large eggs
1/3 cup granulated sugar
1/3 cup strained fresh lemon juice
2 tsp. finely grated lemon zest
2 oz. (4 Tbs.) unsalted butter, cut into smaller pieces

For assembly

1 recipe Hot Milk Sponge Cake, baked in a 13×18-inch rimmed baking sheet
1 cup heavy cream

For the strawberry-mint salsa

1 lb. strawberries, hulled and quartered lengthwise (about 3-1/2 cups)
1 cup small-diced jícama
1/2 cup chopped fresh mint leaves
4 tsp. granulated sugar; more to taste
Pinch table salt
1/2 tsp. fresh lemon juice

Calories (kcal) : 300
Fat Calories (kcal): 150
Fat (g): 17
Saturated Fat (g): 9
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 165
Sodium (mg): 115
Carbohydrates (g): 33
Fiber (g): 2
Protein (g): 5

Preparation

Make the lemon curd

Whisk the eggs with the sugar, lemon juice, and zest in a 1- to 2-quart saucepan. Add the butter and cook over medium heat, whisking and scraping down the sides of the pan with a silicone spatula, until the butter is melted and the mixture has thickened and is beginning to simmer, about 3 minutes.
Remove from the heat and scrape into a fine-mesh sieve set over a small bowl. Press the lemon curd through the sieve with the spatula. Let sit, uncovered, until cool.

Assemble the roulade

Spread a thin layer of the lemon curd evenly over the cake.
With a hand-held electric mixer on medium speed, beat the cream in a chilled bowl until soft peaks form, about 2 minutes. Spread it evenly over the lemon curd.
Position a short edge of the cake in front of you. Start rolling away from you, gently but tightly. When the cake is rolled, position it seam side down on a large sheet of foil. Wrap it in the foil and refrigerate until firm enough to slice, at least 2 hours.

Make the strawberry-mint salsa

Toss the strawberries, jícama, mint, sugar, and salt in a large bowl. Refrigerate until ready to use. Stir in the lemon juice just before serving.

To serve

Cut the roulade into 1-inch-thick slices and serve each slice with some of the salsa spooned over it.

Make Ahead Tips

The lemon curd can be made up to 1 week ahead and refrigerated.

The assembled roulade can be refrigerated, wrapped in foil, for up to 24 hours before slicing.

The strawberry salsa can be refrigerated for up to 4 hours before serving.

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Reviews (4 reviews)

szatlanta | 04/23/2022
This is an excellent spring/summer dessert. As soon as the cake comes out of the oven put a dish towel over it and invert it on a cutting board. Remove the parchment paper. Roll up the cake from the short side and leave it rolled to cool for 30 minutes. Then unroll the cake and cool for 15 minutes before filling and re-rolling. Shouldn't have any cracks. My strawberries were in season from the farmers market so I just used the strawberries and mint and skipped the added sugar and jicama. Wonderful!
chefwannabe | 05/16/2016
Arrrggghh!The cake looked beautiful out of the oven.The lemon curd was yummy.However,the correct instructions to roll the cake were missing.It cracked terribly.I watched the YouTube video after.Too late to save this cake!
harlequin | 05/31/2014
Delicious! The filling is very tasty and the salsa goes really well with the cake. The cake rolled easily with no cracking (much more durable than previous recipes I've made) but still very tender. A great summertime cake!
Lilia37 | 04/21/2014
First, my apologies, I'm going to be one of "those people" who rates a recipe without doing it strictly as written, but it turned out too good to not review it. The cake itself turned out great. Although I really think the instructions for making the cake into a roll are lacking. Luckily, I made the carrot cake roulade last Easter, so I returned to that article to get the technique instructions there. (Do a search on this website for "Carrot Cake Roulade" and you should be able to find them). I baked my cake for 11 minutes and I thought it was a great cake. For the filling, I stayed with the lemon idea, but I wanted something more than lemon curd and whipped cream, so I used the filling from the Lemon Icebox Cake (again, do a search on this website) using curd, cream and meringue. (I halved the recipe, but it was still slightly too much filling). It was a hit. I'd definitely make it again, although next time I might use a different curd recipe because the one I used wasn't quite as lemon-y as I would have liked. I didn't use the strawberry salsa topping....I ran out of time so I just had sliced strawberries and it worked fine. Again, sorry for the review that isn't strictly the recipe as written, but it turned out so delicious. I can't wait to have a reason to make this again. UPDATE: I made this again a second time, but the cake did not turn out as well. I believe I made two errors, so I'm adding this update in case it helps someone else: make sure your milk is not too hot. The second time, I heated mine in the microwave, and I think it got too hot. Also, make sure you fold in the flour additions well before adding any further additions.

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What We're Cooking Now

Name: Lemon Roulade with Strawberry-Mint Salsa
Yield: 12 servings
Cuisine: American
Ingredients: 2 large eggs; 1/3 cup granulated sugar; 1/3 cup strained fresh lemon juice; 2 tsp. finely grated lemon zest; 2 oz. (4 Tbs.) unsalted butter, cut into smaller pieces; 1 recipe Hot Milk Sponge Cake, baked in a 13×18-inch rimmed baking sheet; 1 cup heavy cream; 1 lb. strawberries, hulled and quartered lengthwise (about 3-1/2 cups); 1 cup small-diced jícama; 1/2 cup chopped fresh mint leaves; 4 tsp. granulated sugar; more to taste; Pinch table salt; 1/2 tsp. fresh lemon juice