Bridge Cafe Lemon Blueberry Angel Food Cake Roll

2 cups sifted cake flour
3 cups sugar
1 tablespoon salt
3 cups egg whites
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons cream of tartar
2 tablespoons vanilla extract
1/2 tablespoon almond extract

Lemon Curd:
4 large egg yolks
3/4 cup sugar
6 tablespoons lemon juice
4 tablespoons unsalted butter, cut into pieces
Pinch of salt
2 tablespoons lemon zest, finely grated
1 pint blueberries

Whipped Cream (optional):
2 cups heavy cream
1 1/2 tablespoons vanilla extract
1-2 tablespoons confectioners' sugar

Sift together the flour, 1 1/2 cups sugar and salt.

Whip the egg whites together with water, lemon juice, cream of tartar and vanilla and almond extracts until the mixture foams.

Slowly add remaining 1 1/2 cups sugar plus dry ingredients and continue beating until the mixture forms soft peaks.

Place batter in full sheet pan lined with parchment paper. Bake at 350 degrees F until done.

In heavy-bottomed, nonreactive saucepan, beat yolks and sugar. Stir in lemon juice, butter and salt. Cook over medium heat, stirring constantly until mixture is thick enough to coat a wooden spoon. Do not let mixture boil or the eggs will curdle.

When the mixture is thick, pour it through a strainer, pressing with a wooden spoon. Discard the coarse remains in the strainer. Stir in zest and cool curd.

Place angel food cake on plastic wrap. Spread curd on cake. Sprinkle fresh blueberries on top. Roll up cake with the help of the plastic wrap.

To make whipped cream, whip cream together with vanilla extract and confectioners' sugar.

Cut cake in slices and garnish with fresh berries, whipped cream or fruit sauce.

Makes 6 servings (3 slices each).