Sponge Cake Roll
Adapted from Recipes 4 Cakes.com

5 egg yolks(separate and keep whites)
2/3 cups granulated sugar
1 tsp lemon juice
1/2 tsp finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 tsp salt
1 tsp baking soda
3 tbs melted butter

Oven Temp ~ 375°

Baking Time ~ 12 Min.
Pan Type ~ 10x15x1-inch jelly roll pan

Preheat Oven, Line your pan with waxed paper. Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar.Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into pan. Bake. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake. Ganache to cover cake roll

Ganache Recipe:
Adapted from Joy of Baking.com

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)

Ganache:

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

To Cover a Torte or Cake:
Note:
If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped. In the above picture I used a Wilton 1M open star tip to pipe rosettes.

Pastry filling for cake roll

CUSTARD FILLING:
source: Carol

2 c. milk, scalded
1 c. sugar
6 Tbsp. cornstarch
1/4 tsp. salt
4 eggs, slightly beaten
2 Tbsp. butter or margarine
2 tsp. vanilla extract

Gradually add scalded milk to mixture of sugar, cornstarch and salt. Cook slowly over low heat, stirring constantly, until mixture thickens, about 10-15 minutes. Stir about 1/2 c. mixture into eggs, working quickly, until well blended. Carefully combine both mixtures and cook, stirring constantly, until mixture is thick and smooth, about 5-10 minutes. Remove from heat; stir in butter and vanilla. Immediately cover surface of custard with plastic wrap to prevent skin from forming. Cool completely. (I usually make this the day before I need it and stick it in the fridge.) Makes enough filling for 12 large or 27 small cream puffs

Note: Truffles can also be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.