Triple Lemon Roll Recipe

Line 17- x 11-inch (45 x 29 cm) jelly roll pan with parchment or waxed paper.
Grease paper and flour lightly.
Set aside.
Combine hazelnuts, flour and lemon rind.
In large bowl, beat egg yolks with 1/2 cup (125 mL) of the sugar for about 3 minutes or until thickened and pale yellow.
Beat in vanilla.
Gently fold in nut mixture.
With clean beaters and bowl, beat egg whites with cream of tartar until soft peaks form.
Beat in remaining sugar until stiff peaks form.
Stir one-quarter of the egg whites into yolk mixture.
Fold in remaining egg whites.
Spread mixture evenly into prepared pan.
Bake in 400°F (200°C) oven for 10 to 12 minutes or until cake springs back when pressed lightly in center.
Let cool on rack.
LEMON SYRUP: Meanwhile, in small saucepan, bring lemon juice and sugar to boil; cook, stirring, until sugar dissolves.
Stir in rum (if using).
Let cool.
FILLING: In small nonaluminum saucepan, simmer sugar, lemon rind and juice and butter over medium heat, stirring, until sugar dissolves and butter melts.
In bowl, whisk eggs; gradually whisk in hot lemon mixture.
Return to saucepan; cook over medium heat, stirring constantly, for about 1 minute or just until thickened.
Strain into clean bowl; place plastic wrap directly on surface.
Refrigerate for 30 minutes or until very cold.
Whip cream; fold into lemon mixture.
To assemble, sprinkle icing sugar over cake.
Loosen edges of cake and invert onto tea towel.
Peel off paper.
Trim any crusty edges.
Sprinkle cake with syrup.
Spread filling over top.
Starting at short end, roll up cake.
(Roll can be frozen on baking sheet lined with plastic wrap or foil.
Wrap frozen roll well with plastic wrap, than foil.
To thaw, remove wrappings and place on serving platter in refrigerator for 5 hours.) Place cake on serving platter; dust lightly with icing sugar.