Basic Sponge Roll For Roulades Recipes
BASIC SPONGE ROLL FOR ROULADES
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 25m
Yield Eight to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Select a jellyroll pan measuring about 10 by 15 inches. Cut a rectangle of heavy-duty aluminum foil to fit inside the pan with an overlapping margin of about one inch all around. Place the foil inside the pan, shiny side up. Carefully fold the overlapping edges of foil around the pan to keep it firmly in place. Put the one teaspoon of butter in the pan and place the pan in the oven until butter melts. Brush this melted butter over the foil-lined bottom.
- Melt the remaining one-quarter cup of butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until thickened and smooth. Simmer, stirring, about one minute.
- Put the egg yolks in a small mixing bowl and beat well. Add a little of the hot sauce to the yolks, beating constantly. Off the heat, add this mixture to the sauce, stirring constantly. Add the salt to the egg whites and beat until they are stiff. Fold them into the sauce.
- Pour the batter into the pan and smooth over the top. Bake 15 to 18 minutes or until the cake rebounds to the touch and is golden brown on top. If the cake splits on top, don't worry. It will seal itself once it cools. After cooling, turn the cake out onto a clean dish towel. Carefully remove and discard the foil. The cake is now ready to be spread with a filling and folded.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 75 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON ROULADE
Classic lemon drizzle cake gets a 'bakeover'. This striped sponge roll is filled with lemon mascarpone
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Heat oven to 200c/180c fan/gas 6. Grease the tin with a little oil and line the base with baking parchment. Put the eggs, caster sugar and a pinch of salt in a bowl. Whisk with an electric hand whisk until thick and doubled in volume - this will take about 5 mins. When ready, you should be able to lift out the beaters and the ribbons of batter that fall back to the bowl should remain visible on the surface for a few seconds.
- Sift in the flour and baking powder, then use a large metal spoon to fold in until just combined. Working quickly, tip half the mixture into another bowl. Add the lemon zest and yellow food colouring to one bowl, and the vanilla and orange colouring to the other. Mix again until just combined - try not to overmix as this will knock out the air, giving you a flat sponge. Transfer each mixture to a piping bag.
- Snip the end off of one piping bag, about 2cm from the tip. Quickly pipe lines along the tray. Repeat with the other bag, then bake for 10 mins.
- While the sponge cooks, spread a tea towel on your work surface with a sheet of baking parchment on top. When the sponge is cooked, flip it onto the parchment, then flip the whole thing over again, so that the brighter side of the sponge is now on the bottom. Using a sharp knife, trim the edges to neaten, then, with the shorter end facing you, use a sharp knife to score along one edge, about 2cm from the end - this will help to roll it up. Tuck the scored edge into the sponge, then continue rolling away from you, rolling the parchment and tea towel with it as you go. leave to cool completely like this for 20 mins.
- To make the filling, mix the mascarpone with the icing sugar and lemon juice. Once cooled, unroll the sponge and remove the baking parchment. Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 337 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CAVIAR ROULADE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 4
Steps:
- Prepare the sponge roll and have it ready.
- Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
- Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each serving with a spoonful or so of the remaining sour cream. Top each serving with a dollop of caviar. Serve lukewarm or cold.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 243 milligrams, Sugar 1 gram
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