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Gourmet Lemon Cake Roll

From: Emily 
Sent: Wednesday, April 02, 2014 10:03 AM
Subject: recipe

Hi Phaedrus….I haven’t bothered you in ages and I am hoping you can help me now.

Years ago, Gourmet magazine had a recipe for a lemon roll cake made with cornstarch.  Unfortunately, I am unable to find it, 
and I am wondering if there is any way you have it or can get it for me.

Always grateful for your help.


Hello Emily,

I did not find a lemon roll cake with cornstarch that mentioned Gourmet Magazine anywhere, not in any of the Gourmet Magazine archives that I can access. I did find a Rhubarb-Lemon Cake Roll recipe from that magazine that contains cornstarch. It was published in a newspaper here: Rhubarb Lemon Cake Roll

Also, I did find a Lemon Cake Roll recipe with cornstarch that was published in Bon Appetit Magazine. See here: Bon Appetit Lemon Cake Roll


From: Emily 
Sent: Wednesday, April 02, 2014 1:59 PM
To: 'Phaedrus' 
Subject: RE: Lemon Cake Roll
Hi Phaed….unfortunately, neither of these is the recipe.  I did find a reference in a book that I keep and the recipe appeared in the 
March, 1982 Gourmet.  Any chance you have it?  My husband (darling that he is) threw away all my copies of that magazine.


Hi Emily,

Sorry, no. I have no magazine collection. You might be able to find a copy for sale on E-Bay. See: EBay

Also see here: Amazon and here: Back Issues


Emily doesn't say if the cornstarch was in the cake, the filling or both. She also doesn't say what kind of filling? Lemon" Raspberry? 
Here is a recipe for cornstarch both: 
Diana's Desserts 
It's not from Gourmet magazine but it may be close. 
Timm in Oregon 
Hello again!

I recently gained access to a whole bunch of old gourmet magazines. I believe the second recipe 
in this email is precisely the 1982 published cake recipe Emily requested on April 2, 2014. 
However, in case her records were wrong and she actually was looking for a cake from 1972, 
that's here as well. Both are transcribed exactly as published.

Roulade au Citron Chillingsworth (Lemon Roll), from Gourmet Magazine, May 1972

Make the filling: In a heavy enamel saucepan combine 2 sticks or 1 cup butter, 1/2 cup sugar, 
1/4 cup each of water and lemon juice, 1/4 teaspoon cream of tartar and 4 egg yolks. Stir the 
mixture over low heat until it is thicken and coats the spoon. Remove the pan from the heat 
and add 1 1/2 teaspoons grated lemon rind. Pour the mixture into a bowl and let it cool. 
Cover it with a round of buttered wax paper and chill for several hours, or until it is firm.

Butter a jelly roll pan, line it with wax paper and butter the paper. In bowl heat 4 egg whites 
until they are frothy, add 1 cup sugar, 1 tablespoon at a time, and beat the whites until they 
are stiff. In another bowl, beat 4 egg yolks until they are light. Add one-fourth of the egg 
whites to the yolks and fold them in gently but thoroughly. Pour the yolk mixture into the 
remaining whites and sift 1/4 cup each flour and cornstarch over the top. Fold the mixtures 
together gently, adding 1/2 teaspoon each vanilla and grated lemon rind, until there are no 
traces of white. Turn the batter into the prepared pan and spread it evenly with a metal spatula. 
Bake the cake in a hot oven (400F) for ten minutes or until it is lightly browned. Loosen the wax 
paper from the sides of the pan and invert the cake onto a baking shelf covered with a sheet of 
wax paper sprinkled with sifted confectioner’s sugar. Let the cake cool and peel off the paper 
on top. Spread the cake with the filling and roll it up tightly, lifting it with the wax paper 
and finishing with the seam side down. Dust the roll with confectioner’s sugar.

Lemon Roll and Lemon Cream from Gourmet Magazine, March 1982 

Lemon Roll

4 large egg yolks, 1 tablespoon grated lemon rind, 1 tablespoon strained lemon juice, 1 cup sugar, 
4 large egg whites, a pinch of cream of tartar, 1/4 cup cornstarch, 1/4 cup all purpose flour, 
1 stick unsalted butter, softened, 1 1/2 cups lemon cream, confectioner’s sugar for dusting 

Line a butter 16-12 inch jelly roll pan with wax paper, leaving a 2-inch overhang on both short ends 
and butter the paper. In a large bowl, beat the egg yolks with the lemon rind, the lemon juice and 
1/2  cup of the sugar until the mixture ribbons when the beater is lifted. In a bowl, beat the egg whites 
with the cream of tartar and a pinch of salt until the hold soft peaks, add the remaining 1/2 cup sugar, 
1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Onto a sheet of 
wax paper sift together the cornstarch and the flour. Fold one fourth of the meringue into the lemon 
mixture and fold in the remaining meringue alternately with the cornstarch mixture. Turn the batter 
into the pan, spreading it evenly, and bake the cake in a preheated moderate over (350 F) for 17 minutes 
or until the paper pulls away easily from the ends of the cake. Cover the cake in the pan with a dampened 
tea towel and let it cool. In a bowl, cream the butter, add the lemon cream, a little at a time, beating 
and beat the mixture until it is fluffy. Chill the filling for 30 minutes. Remove the towel from the cake 
and turn the cake out onto a sheet of wax paper dusted with the confectioner’s sugar. Peel off the wax paper 
on top and spread the cake with the filling, leaving a 1-inch border on the long side fattest from you. 
Beginning with the long side nearest you, roll the cake, lifting the cake with the wax paper, and transfer 
the roll seam side down to a serving board or platter.

Lemon Cream

6 large egg yolks, 1 cup sugar, 1/2 cup strained lemon juice, 1 tablespoon grated lemon rind, 
1/2 stick unsalted butter, softened 

In a small heavy stainless steel or enameled saucepan combine the egg yolks, the sugar, the lemon juice and 
the lemon rind, beat the mixture until it is well combined and cook it over moderate heat, stirring until it 
is thick. Do not let the mixture boil. Remove the pan from the heat and stir in the butter, 1 tablespoon at 
a time. Transfer the lemon creme to a bowl and let it cool, covered with a butter round of wax paper. 
Makes about 1 1/2 cups. 



Cream Cheese Quiche

From: Dawn
Sent: Monday, April 07, 2014 2:29 PM
Subject: Quiche using cream cheese

Tucked in a cookbook was a recipe I thought I would try. It was for a quiche that used cream cheese instead of real cream.

I wrote down all the ingredients I didn't have in the house, went to market and got them, then when I got home I could not 
find the recipe anywhere.  Typical of me.

Anyway, the ingredients I remember are: 9" pie shelf, box of Cream Cheese (think you only used 1/2 packet, bacon, 6 eggs, a leek.  
You fried up the bacon into crisp bits, then thinly sliced the leek and cooked them up in the bacon fat.   That's all I can remember.  
Can you help?    


Hi Dawn,

Sorry, I can’t find one that fits that description. I’ll post it.



Hi Dawn,

One of my readers, Gwen, just sent the below recipe.



6 slices of  good quality bacon
6 eggs
1 leek
1/4 C shredded parmesan 
1/2 pkg. (4 oz.) cream cheese
Salt and pepper to taste
Frozen pie shell

Fry and crumble bacon. 
Slice leek (white part only) into 1/4 inch
slices. (Rinse the leeks under cold water to 
remove any dirt from the pieces). 
Sauté leeks in bacon grease. Set aside.
Mix together eggs, parmesan, cream cheese, salt and pepper. Set aside.

Preheat oven to 350 degrees.
Prick pie shell with  fork and  pre-bake for about 5 minutes.
Remove from oven and spread bacon and leek mixture in shell
Pour in egg mixture

Return pie to oven and cook for 25-30 minutes or until middle is firm.

Brown Sugar Cake

From: Fay
Sent: Wednesday, April 02, 2014 9:37 AM
Subject: brown sugar cake

My grandmother used to make this cake.  It had brown sugar and sour milk in it.  
It was a 9x9 cake with a crispy top, more like a snacking cake.  We have been looking 
for the recipe for it for years.  Please help if you can.  

Hi Fay,

I could not find one that called for using a 9x9 pan. See below for the closest that I found.


Brown Sugar Cake

2 1/2 c. flour
1 c. white sugar
1 c. brown sugar
3/4 c. margarine or shortening
3/4 c. chopped nuts
1 egg, unbeaten
1 c. sour milk or buttermilk
1 tsp. baking soda
1 tsp. vanilla

Mix flour, white and brown sugar, chopped nuts and margarine well.  Mix by hand.  
Separate and set aside 1 cup of this mixture for later use.  To the large bowl of 
dry ingredients add the baking soda, egg, buttermilk and vanilla.  Continue to mix 
by hand until smooth.  Pour into greased and floured pans.  Sprinkle reserved cup of 
dry mixture on top.  Bake at 350 degrees for 50 minutes for 8 1/2 x 11 inch pan or 
40 minutes for 2 (9 inch) round pans.  
Brown Sugar Cake

2 c. brown sugar
1/2 c. shortening (Crisco)
2 eggs, beaten
1 c. sour milk
1 tsp. soda
2 1/2 c. flour
1 tsp. vanilla

Cream brown sugar and Crisco.  Add 2 beaten eggs, then sour milk and soda mixed together; beat.  
Add flour then vanilla; beat.  I put into two 9 inch  round layer pans sprayed with Pam.  
Cook at 350 degrees for 20 to 25 minutes,   or until toothpick comes out clean.  
Sprinkle with powdered sugar.   

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