Cake Time Means Party Time

A cake makes every occasion festive—bridal showers, weddings, graduations and Father’s Day.

Mom’s Lemon Jelly Roll is a light cake with a tart lemon filling topped with strawberries and lemon-flavored whipped cream. Mimi Montano’s Chocolate Zucchini Cake is an easy-to-make, moist, rich cake that’s intended to be served unadorned. Pour a glass of milk for the young ones, or grappa for the adults.

Bon appétit!

Mom’s Lemon Jelly Roll(Serves 8 to 12)6 eggs, yolks and whites separated, room temperature

1 cup granulated sugar, divided in half

2 tablespoons warm water

1 cup all-purpose flour, sifted

1/2 teaspoon salt

1 teaspoon baking powder

1 tablespoon lemon zest, grated

For the filling:

1 cup sugar

1¼ cups water

1 tablespoon unsalted butter

1/4 cup cornstarch

3 tablespoons cold water

3 egg yolks

2 tablespoons milk

Pinch of salt

1/3 cup freshly squeezed lemon juice

1 lemon, zest grated

Powdered sugar, for dusting

For the lemon-scented whipped cream:

1½ cups heavy cream

1 lemon, zest grated

Strawberries, for garnishTo prepare:Preheat oven to 375ºF.

Grease a 15-inch-by-10-inch-by-1/2-inch jellyroll pan with vegetable shortening.

Cut a sheet of waxed paper a little longer than the pan.

Run your index finger around the sides and corners of the pan so paper fits snugly.

Trim paper with scissors, leaving a 1/2-inch overhang on all sides.

Grease the paper with additional shortening.

Evenly dust with flour.

Tap out the excess.

Set aside.

Beat egg yokes with an electric mixer, until frothy.

Gradually add 1/2 cup sugar.

Continue beating, until thick and lemon-colored, about 5 to 6 minutes.

Add warm water.

Beat, until smooth.

Sift flour, baking powder and salt together.

Fold dry ingredients into yolk mixture, mixing well.

Add lemon zest.

Beat egg whites in a mixing bowl, until frothy.

Gradually beat in remaining sugar.

Continue beating, until stiff glossy peaks form.

Fold egg whites into the yolk batter.

Spread batter in the prepared pan.

Place on center rack of the oven.

Bake, until a toothpick inserted into the center comes out clean, about 15 to 20 minutes.

Place a linen tea towel on a cooling rack while the cake is baking.

Dust it with powdered sugar.

Remove cake from the oven.

Let it stand on the rack, until the edges pull away from the pan, about 4 minutes.

Invert the cake onto the prepared towel.

Peel paper off gently and carefully.

Fold the edges of the towel over the longest side of the cake, while it is still soft and hot.

Roll cake up inside towel.Completely cool the cake on the rack.

Combine sugar, water and butter in a saucepan over moderately high heat.

Whisk to dissolve sugar.

Whisk cornstarch into cold water in a small cup, until dissolved.

Gradually whisk it into hot mixture.

Cook over moderate heat, stirring constantly, until the mixture is clear and thick, about 8 minutes.

Beat egg yolks in a small bowl, until frothy.

Whisk in milk and salt.

Pour in about half of the hot mixture while whisking the eggs.

Reverse the process.

Return pan to the heat.

Cook, stirring constantly for 2 more minutes.

Remove the filling from the heat.

Whisk in lemon juice and zest.

Set aside and cool to room temperature.

Carefully unroll the cake, leaving the towel under it on the counter.

Evenly spread the lemon filling over the cake.

Roll up the cake while gently separating the cake from the towel.

Lift the cake onto an inverted cookie sheet, using the towel as a cradle.

Sprinkle the cake with powdered sugar.

Refrigerate, until serving time.

Add heavy cream to an electric mixer bowl fitted with a whisk.

Beat, until soft peaks form.

Add zest.

Beat, until stiff peaks form.

Taste and sweeten, according to personal preference.

Cut cake into slices.

Arrange on dessert plates.

Top with lemon scented whipped cream.

Garnish with fresh strawberries.Mimi Montano’s Chocolate Zucchini Cake From “Death By Chocolate Cakes” by Marcel Desaulniers

(Serves 18)1 tablespoon unsalted butter, melted

3 cups all-purpose flour

3 teaspoons ground cinnamon

1½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 large zucchini, washed, stem removed and grated on medium grater disk of food processor

1½ cups granulated sugar

4 large eggs

1½ cups canola oil, or safflower oil

3 ounces unsweetened baking chocolate, coarsely chopped and melted

2 cups semisweet chocolate chipsTo prepare:Preheat the oven to 350ºF.

Liberally coat the inside of a non-stick angel food cake pan with melted butter.

Set aside.

Sift flour, cinnamon, baking powder, baking soda and salt together.

Set aside.

Add eggs to the bowl of an electric mixer.

Beat, until frothy.

Gradually add sugar.

Continue beating, until thick and lemon-colored.

Slowly add oil.

Blend.

Whisk in melted chocolate.

Add dry ingredients.

Mix well.

Add grated zucchini.

Mix about 1 minute.

Remove beaters.

Fold chocolate chips into the batter, until thoroughly combined.

Transfer to prepared pan.

Place it on a baking sheet in the center of the oven.

Bake, until a wooden skewer inserted into the center comes out clean, about 1 hour and 50 minutes.

Remove from oven.

Cool in the pan on cooling rack, until room temperature.

Unmold the cake onto a large plate.

Cool at least one hour before slicing.

Cut into slices with a serrated knife.

Serve unfrosted.