With the mixer running on high speed , add butter a few pieces at a time . At first the meringue will hold its volume , then the buttercream will deflate a little and become very creamy yet fluffy looking . Add lemon juice , vanilla , extract ( or zest ) and food coloring .
Candied Lemon Slices
Thinly slice lemons and remove seeds . Bring sugar and 1 cup water to a simmer on medium heat , stirring until sugar has dissolved . Drop in lemon slices and reduce heat . Gently simmer for 4 minutes , then remove pan from heat and let lemons cool to room temperature and turn into a syrup .
Preheat oven to 150 ° F on the Air Sous Vide setting . Drain candied lemon slices and reserve syrup ( chill until ready to use ). Arrange lemon slices on parchment-lined baking tray . Dry lemon slices in oven for about 9 minutes – they should peel away from the paper easily . Cool lemon slices and pack in an airtight container .
Cake
Preheat the oven to 375 ° F on the ProBake Convection ® setting . Line 12-x-16-inch baking pan with parchment paper .
Whip egg whites starting on low speed until foamy , and then increasing to high , adding 6 Tbsp of the sugar gradually . Continue to whip until whites hold a medium peak when the beaters are lifted . Set aside .
In a separate bowl , whisk whole eggs , eggs yolk , remaining 6 Tbsp of sugar , lemon zest and vanilla in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature . Remove bowl from heat and whip eggs on high speed until they have doubled in volume ( about 4 minutes .)
Sift flour over whipped whole egg mixture and fold in using a whisk , then fold in the whipped whites in two additions . Spread this on the prepared pan , being sure that the batter is level and even . Bake for about 12 minutes , until it springs back when gently pressed .
Let the cake cool for about 2 minutes on a cooling rack , then loosen the sides with a spatula . Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel . Place a second cake pan over the towel and quickly invert the cake , removing the pan it was baked in . Peel off the parchment paper and dust this surface with icing sugar . Roll up the warm cake and the tea towel from a short side and let it cool to room temperature .
Swiss Buttercream
Place egg whites and sugar in a metal bowl and set it over a saucepan filled with 2 inches of gently simmering water . Whisk constantly ( but not vigorously ) until the mixture reaches 140 ° F ( 60 ° C ) on a candy thermometer ( about 5 minutes .)
Whip on high speed until the meringue has cooled to room temperature ( it will hold a stiff peak by then ).
Assemble
To assemble the cake , unroll and remove the tea towel . Cut cake lengthwise into three equal strips and brush each lightly with the reserved lemon syrup . Spread an even but not-too-thick layer of lemon buttercream on each strip of cake . Roll up one layer from a short side into a spiral and place this upright onto a cake plate or platter . Wrap the second strip of cake around the first , making sure to have the short ends meet , to create a continuous spiral . Repeat with the third strip of cake . Cover the top and sides of the cake with frosting . Add any piping detail you wish . Press the candied lemon slices onto the sides and top of the cake and chill for at least 2 hours . To serve , let the cake sit at room temperature for 30 minutes before slicing .
The cake can be assembled a full day ahead of serving . Any leftover cake can be chilled with the cut portion covered for up to 2 days , or can be frozen for up to 3 months .
The LG Induction Slide-in Range with Air Fry and Air Sous Vide that Anna Olson used to create this recipe features an induction cooktop that offers speed-heating , precision and responsiveness for super-fast water boils and scorch-free simmering .
The oven also includes three distinct cooking modes : Air Fry , Air Sous Vide and ProBake Convection ® technology . Air Fry gives you perfectly crispy dishes without the guilt while Air Sous Vide delivers an even cook with careful low temperature control .
For more great recipes by Anna Olson visit www . lg . com / anna-olson
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