A beautiful Lemon Roulade with a sweet, tangy flavor.
Lemon Roulade
2016-08-23 20:36:20
Yield: approximately 10 servings
Ingredients
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1½ teaspoons lemon extract
- ½ teaspoon vanilla extract
- ¾ cup cake flour
- 1 teaspoon fresh lemon zest
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 (10-ounce) jars lemon curd
- 1 recipe Sweetened Whipped Cream
- Garnish: confectioners’ sugar, fresh blueberries, fresh mint
Instructions
- Preheat oven to 375°.
- Spray a 15x10-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.
- In a large mixing bowl, combine egg yolks, sugar, lemon extract, and vanilla extract. Beat at medium-high speed with a mixer until mixture is light in color, approximately 3 minutes.
- In a small bowl, combine flour, lemon zest, baking powder, and salt, whisking well. Add flour mixture to egg mixture, beating to blend. (Mixture will be very stiff.)
- In another large mixing bowl, beat egg whites at high speed with a mixer until stiff peaks form, approximately 3 minutes. Add 1 cup beaten egg whites to egg mixture, and vigorously stir to loosen batter. Add remaining egg whites, folding gently to incorporate.
- Spread batter evenly into prepared baking sheet.
- Bake until cake edges look dry and a wooden pick inserted in the center comes out clean, 7 to 9 minutes.
- While cake is baking, dust confectioners’ sugar over a thin dish towel, and smooth it onto dish towel so it won’t fall off.
- When cake is done, dust with confectioners’ sugar, and place dish towel on top of cake, sugar side down). Place a wire cooling rack on top of dish towel, and invert so cake is on wire cooling rack. Carefully remove parchment paper.
- Gently roll up cake from a short side, encasing dish towel and ending with seam side down. Let cool completely on wire rack.
- When cake is cool, carefully unroll. Spread lemon curd evenly over cake. Spread a layer of sweetened whipped cream on top of lemon curd layer. Carefully roll up cake (without dish towel), ending with seam side down. Wrap securely, and refrigerate for at least 4 hours.
- When ready to serve, garnish roulade with a dusting of confectioners’ sugar and with blueberries and mint, if desired.
- Using a serrated bread knife in a sawing motion, cut roulade into 1-inch slices.
Notes
- Make-Ahead Tip: Roulade can be made several days in advance, wrapped securely in plastic wrap, and frozen. Let thaw in the refrigerator. Garnish just before serving.
TeaTime Magazine https://teatimemagazine.com/
Sweetened Whipped Cream
2016-08-23 20:37:50
Yield: 2 cups
Ingredients
- 1 cup cold heavy whipping cream
- ¼ cup confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until soft peaks form.
TeaTime Magazine https://teatimemagazine.com/
