LEMON MERINGUE ROULADE WITH PISTACHIO
This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they're used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
- Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
- Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
- To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
- Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
- To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
- To serve, dust with icing sugar and decorate with Easter chicks.
LEMON & CARAWAY ROULADE
With it's light, lemony taste, this is will become everyone's summer favourite in no time
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy - this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
- While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.
Nutrition Facts : Calories 708 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 57 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
LEMON ROULADE
Provided by Marian Burros
Categories brunch, dessert
Time 50m
Yield 1 10-to-15-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Grease a 10- by 15-inch jellyroll pan. Line pan with wax paper or baking parchment, allowing paper to overhang pan ends slightly. Grease paper or spray with nonstick coating.
- In large mixing bowl, combine yolks with 1/4 cup of the sugar, salt and 1 tablespoon hot tap water. Beat on medium speed until foamy. Raise speed to high and beat 3 to 5 minutes or until mixture increases in volume and flows in thick ribbons from beaters. Beat in lemon zest, vanilla, almond extract and orange juice.
- Sift together flour, cornstarch and baking powder. With a rubber spatula, lightly fold into beaten eggs until partly mixed. Set aside.
- In grease-free mixing bowl, beat egg whites on medium speed until frothy. Raise speed to high. As soft peaks just begin to form, gradually add remaining sugar, about a tablespoon at a time, and beat until whites stand in firm but not dry peaks.
- Using a wire whisk, mix about 1/3 of whites into yolk mixture. Fold yolk mixture into remaining whites until ingredients are evenly incorporated but not overmixed. Spread batter evenly in prepared pan and quickly transfer to center oven rack.
- Bake for 7 to 10 minutes, or until cake is slightly darker at edges and springs back when lightly pressed in center. Transfer pan to a wire rack. Drape a slightly damp tea towel over cake and let stand for five minutes. Remove towel. Loosen edges of cake with knife. Dust a long sheet of wax paper with powdered sugar. Lift cake and attached paper and lay, cake side down, on wax paper. Peel off attached paper and trim dry edges of cake. Cover cake with a fresh sheet of wax paper and turn again so that browned side is facing up. From short side, tightly roll up sponge cake and paper to form a log of even thickness. Secure log by folding ends of paper. Refrigerate for up to 2 days, or wrap airtight and freeze for up to 2 weeks.
Nutrition Facts : @context http, Calories 998, UnsaturatedFat 6 grams, Carbohydrate 202 grams, Fat 10 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 932 milligrams, Sugar 115 grams
ALMOND & LEMON MERINGUE ROULADE
This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration
Provided by Elizabeth Clark
Categories Afternoon tea, Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
- Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
- Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
- Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
- To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
- Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.
Nutrition Facts : Calories 394 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CHILLINGSWORTH'S LEMON ROULADE
Categories Citrus Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make filling:
- Whisk together yolks, zest, lemon juice, sugar, and cream of tartar in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about10 minutes. Immediately pour into a bowl, then chill, covered, until cold, about 5 hours.
- Make cake:
- Preheat oven to 400°F.
- Butter a 15- by 10- by 1-inch shallow baking pan (jelly-roll pan), then line bottom lengthwise with a large sheet of wax paper, letting paper hang over ends by 2 inches, and butter paper.
- Beat egg whites in a large bowl with an electric mixer until frothy. Add granulated sugar, 1 tablespoon at a time, beating constantly, and beat until whites just hold stiff peaks. Beat yolks in another large bowl with cleaned beaters until slightly thickened and pale, about 5 minutes with a standing mixer or 7 with a handheld. Fold one fourth of whites into yolks to lighten. Pour yolk mixture over remaining whites, then sift flour and cornstarch on top and fold in gently but thoroughly. Fold in vanilla and zest.
- Spread batter evenly in baking pan and bake in middle of oven until cake is puffed and springy to the touch and top is lightly browned, about 10 minutes. Loosen paper from sides of pan. Sprinkle cake with 1/3 cup confectioners sugar, then cover with another sheet of wax paper and a baking sheet. Invert cake onto sheet and remove baking pan. Cool cake completely and peel paper from top.
- Assemble roll:
- Spread filling evenly over cake, leaving a 1/4-inch border on all sides. Put a long platter next to a long side of cake. Beginning with a long side and using wax paper as an aid, roll up cake jelly roll-style. Carefully transfer cake, seam side down, to platter, using wax paper to help slide cake. Chill, covered with plastic wrap, at least 2 hours.
- Dust cake generously with confectioners' sugar. Slice cake cold, then bring to room temperature before serving.
LEMON AND LIME ROULADE
ZWT6 Isle of Man. "This is a real spring time pudding, nice and light with a tangy flavour - yum!" Taken from http://isleofmanfood.com by gourmetshark.
Provided by UmmBinat
Categories Dessert
Time 50m
Yield 1 Roulade, 6 serving(s)
Number Of Ingredients 10
Steps:
- Set your oven to 200C/gas mark 6.
- Take a thin shallow baking tray approx 24in x 34in, 1.5in deep and lightly grease and line this with a baking sheet.
- Grate the zest from the lime and the lemons.
- Combine the zest, butter, flour, eggs and caster sugar in a bowl and whisk together to a smooth mixture.
- Add the mixture to the tin and smooth over to make an even surface.
- Bake in the middle of the oven for 10 minutes or until the sponge is a light and golden brown.
- Remove from the oven and leave to cool for a few minutes.
- Now the next stage can be a little tricky but don't let that put you off!
- Get another piece of baking sheet that is bigger than the sponge.
- Lay it flat on a table and sprinkle over the icing sugar.
- Then carefully turn out the sponge on to the sheet, peeling off the original baking sheet piece.
- Tip: Cover with the damp cloth for 5-10 minutes (this will make it easier to roll later!).
- Remove the damp cloth and roll up the sponge in the paper and leave this until the sponge has completely cooled.
- Whilst the sponge is cooling whisk your cream until thick and then fold in the lemon curd.
- Unwrap the sponge and add the filling, then re roll again without the baking sheet.
- Dust the with more icing sugar and garnish with some of the lemon and lime zest.
- Delicious and tangy with the smoothness of the cream. mmmmm.
- Give it a go!
Nutrition Facts : Calories 413.4, Fat 27.3, SaturatedFat 16.2, Cholesterol 189.7, Sodium 102.2, Carbohydrate 38.2, Fiber 1.7, Sugar 18.8, Protein 6.6
More about "lemon and lime roulade recipes"
LEMON ROULADE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 10Estimated Reading Time 4 minsCategory Dessert
MANGO AND LIME ROULADE CAKE - JULIA'S CUISINE
From juliascuisine.com
BEST NUTMEG LEMON ROULADE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
LEMON MERINGUE ROULADE - EASY DESSERT RECIPE - KITCHENGEEK.COM
From kitchengeek.com
LEMON AND BLUEBERRY ROULADE - THE SPIFFY COOKIE
From thespiffycookie.com
LOW-FAT LEMON MERINGUE ROULADE | DESSERT RECIPES - GOODTOKNOW
From goodto.com
LEMON AND LIME ROULADE RECIPE - BAKING AND DESSERTS
From pinterest.com
LEMON MERINGUE ROULADE! - JANE'S PATISSERIE
From janespatisserie.com
BEST TART LEMON ROULADE RECIPES | BAKE WITH ANNA OLSON …
From foodnetwork.ca
ROBINHOOD | LEMON ROULADE
From robinhood.ca
THE DARLING CAKE COMPANY: LEMON AND LIME ROULADE
From thedarlingcakecompany.blogspot.com
LEMON ROULADE - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
LEMON MERINGUE ROULADE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
LEMON ROULADE RECIPE - STEPHANIE ALEXANDER
From stephaniealexander.com.au
LEMON MERINGUE ROULADE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
LIME MERINGUE ROULADE | DESSERT RECIPES | GOODTOKNOW
From goodto.com
EASY LEMON MERINGUE ROULADE - APPLY TO FACE BLOG
From applytofaceblog.com
EXTREME LEMON AND CHOCOLATE ROULADE RECIPE | MYRECIPES
From myrecipes.com
LEMON MERINGUE ROULADE RECIPE | SOUTHERN LIVING
From southernliving.com
LEMON MERINGUE ROULADE RECIPE | HOW TO MAKE LEMON MERINGUE …
From bakingmad.com
LEMON AND STRAWBERRY ROULADE RECIPE - BBC FOOD
From bbc.co.uk
LEMON ROULADE - TEATIME MAGAZINE
From teatimemagazine.com
LIME AND COCONUT ROULADE | CHOCOLATE RECIPES | JAMIE MAGAZINE
From jamieoliver.com
LEMON ROULADE RECIPE | MYRECIPES
From myrecipes.com
TRY THE BEST EVER LEMON CURD SPONGE ROULADE DESSERT - RECIPE …
From recipewinners.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
LEMON MERINGUE ROULADE
From donaldrussell.com
LEMON MERINGUE ROULADE (SWISS ROLL) - DEL'S COOKING TWIST
From delscookingtwist.com
LEMON ROULADE RECIPE WITH RASPBERRIES - OLIVEMAGAZINE
From olivemagazine.com
LEMON MERINGUE ROULADE | COMMUNITY RECIPES - NIGELLA.COM
From nigella.com
LEMON CREAM ROULADE - TAYLOR AND COLLEDGE
From taylorandcolledge.com
LEMON ROULADE | RECIPES | DELIA ONLINE
From deliaonline.com
LEMON MERINGUE ROULADE
From tamarindnthyme.com
LIME MOUSSE ROULADE RECIPE BY HOT&CHILLI BLOG - HOT AND CHILLI
From hotandchilli.com
LEMON MERINGUE ROULADE RECIPE WITH LEMON CURD AND BLUEBERRIES
From olivemagazine.com
LEMON ROULADE • RED CURRANT BAKERY
From redcurrantbakery.com
LEMON CURD ROULADE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
LEMON MERINGUE ROULADE RECIPE | WOOLWORTHS
From woolworths.com.au
LEMON COCONUT ROULADE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love