Lemon Roulade

Lemon Roulade

A beautiful Lemon Roulade with a sweet, tangy flavor.

Lemon Roulade
Yield: approximately 10 servings
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Ingredients
  1. 4 large eggs, separated
  2. ¾ cup granulated sugar
  3. 1½ teaspoons lemon extract
  4. ½ teaspoon vanilla extract
  5. ¾ cup cake flour
  6. 1 teaspoon fresh lemon zest
  7. ¾ teaspoon baking powder
  8. ½ teaspoon salt
  9. 2 (10-ounce) jars lemon curd
  10. 1 recipe Sweetened Whipped Cream
  11. Garnish: confectioners’ sugar, fresh blueberries, fresh mint
Instructions
  1. Preheat oven to 375°.
  2. Spray a 15x10-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.
  3. 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.
  4. 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.)
  5. 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.
  6. Spread batter evenly into prepared baking sheet.
  7. Bake until cake edges look dry and a wooden pick inserted in the center comes out clean, 7 to 9 minutes.
  8. While cake is baking, dust confectioners’ sugar over a thin dish towel, and smooth it onto dish towel so it won’t fall off.
  9. 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.
  10. Gently roll up cake from a short side, encasing dish towel and ending with seam side down. Let cool completely on wire rack.
  11. 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.
  12. When ready to serve, garnish roulade with a dusting of confectioners’ sugar and with blueberries and mint, if desired.
  13. Using a serrated bread knife in a sawing motion, cut roulade into 1-inch slices.
Notes
  1. 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 http://staging.teatimemagazine.com/
Sweetened Whipped Cream
Yield: 2 cups
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Ingredients
  1. 1 cup cold heavy whipping cream
  2. ¼ cup confectioners’ sugar
  3. ¼ teaspoon vanilla extract
Instructions
  1. 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 http://staging.teatimemagazine.com/
From TeaTime, July/August 2016

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