Marissa’s 22nd Birthday!

Lemon Curd Lemon Roll – getting ready for the trip down to Tucson

December 1, 1987 – was one of the happiest days of my life!

The day my gorgeous daughter, Marissa Lynn, was born. We celebrated as a family on Sunday, going to brunch at The Phoenician, and surprising her with a gift she’s always wished for – a skydiving gift certificate. I will be jumping with her and will post about it when the day comes. Stay tuned.

This is one of Marissa’s favorite cakes. I was going to ship it overnight, but then found out that Marissa’s darling roommate, Paige, wasn’t heading back to Tucson until Monday afternoon, thank you for the delivery service, Paige!

Happy Birthday baby girl. Hope you enjoy the cake with Kaley, Petra, Paige, Kelsey, Lindsey, Astrid, Alberto, Billy, Ryan, Blake, Isaac, and whoever else is with you today. I love and miss you!

Marissa with her brother, Connor, at her birthday brunch

Lemon Curd Lemon Roll (Roulade)

Sponge Cake
6 eggs
1 cup sugar
Finely grated zest of 1 lemon
1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 cup powdered sugar

Lemon Curd
2 eggs
2 egg yolks
1 cup sugar
Finely grated zest and juice of 2 lemons
1/2 cup (1 stick) cold unsalted butter, cut into about 24 small pieces

Powdered sugar
Lemon slices and leaves

Preheat the oven to 350 degrees.  Butter a 10 x 15-inch baking sheet, line the baking sheet with buttered parchment paper, and set aside.

Sponge Cake: Place the eggs, sugar, zest, and vanilla in the bowl of a standing mixer and beat at high speed until the mixture is light and has tripled in volume, about 5 minutes. In a small bowl, mix together the flour and baking powder. Using a rubber spatula, fold in the flour mixture, being careful not to deflate the egg mixture. Pour the batter into the prepared baking sheet. Bake for 15 to 18 minutes, or until the sponge is very lightly browned. Let cool for 5 minutes. Then invert onto a damp clean kitchen towel sprinkled with powdered sugar. Gently peel off the parchment paper. Carefully roll the cake up in the towel, lengthwise. Set aside, and let cool at room temperature.

lemon cake rolled up in the kitchen towel, curd cooling in a bowl.

Lemon Curd: Whisk together the eggs, yolks, sugar, lemon zest, and juice in a heavy saucepan.  Place pan over low heat, while whisking constantly, add the butter, one piece at a time, adding another piece as the previous melts, until all the butter is incorporated and the curd starts to thicken. Remove from heat, pour into a bowl and let cool.

Unroll the cake.  Spread on the cooled curd to cover the sponge cake leaving a 1/2-inch border all around.  Carefully roll the cake again, without the towel.  Transfer to a serving platter.  Dust with powdered sugar and garnish with lemon slices and leaves.  Chill for at least 1 hour.

Serves 10

Bonus picture: Me and Maris a few weeks after her 2nd birthday – on Christmas Day 1989.