Lemon Roulade Recipes

LEMON MERINGUE ROULADE WITH PISTACHIO

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 ROULADE

Steps:

• Begin by making the lemon curd ahead of time, as this needs to be well chilled. Sit a heatproof bowl over a pan of barely simmering water, but don't let the bowl touch the water. Then place the eggs, sugar, lemon zest and juice in the bowl and whisk together. Now add the butter piece by piece and cook for about 15 minutes, giving it a good whisk from time to time, until the curd has become smooth and thickened. While you're keeping an eye on it, it's a good time to line the baking tin. When the curd is ready, remove the bowl and allow it to cool, then cover it with clingfilm pressed over the surface and chill it in the fridge. When you're ready to make the sponge base, place all the ingredients except the icing sugar in a large mixing bowl and whisk, preferably with an electric hand whisk, for about 1 minute, then add 2 tablespoons of hot water and whisk briefly again. Next divide the mixture between the prepared baking tins, smooth it out and bake in the oven for 8-10 minutes. You may need to swap the trays over, but don't open the oven door until 8 minutes have elapsed, or the sponges may sink. When the sponges are ready they should feel springy in the centre when lightly touched with your little finger. Then remove the sponges from the oven and let them cool in the tin for 5 minutes. Meanwhile, lay a sheet of silicone paper (parchment), 18 inches (45 cm) long for each sponge, on a flat surface, then dust them all over with a little icing sugar. Then, taking each sponge in turn, carefully turn them out on to the parchment and gently strip away the base lining paper. Cover them with a damp tea towel and leave for another 5 minutes (but no longer, as it should still be warm to make the rolling easy). Don't panic, this really is quite easy: just lift the paper along the shorter edge and fold it over, then gently roll the sponge up with the paper tucked inside as a lining. If cracks appear, don't worry - they can look very attractive. Now leave the roulades to get cold. When you're ready to fill them, carefully unroll them and spread each with a third of the lemon curd all over. Now whisk the mascarpone, fromage frais and sugar together and spread a third of that over each roulade. Then roll each roulade up carefully, but much more loosely. For the finishing touches, remove the zest of the 2 lemons with a zester so that you get nice curly strands, then place in a saucer and mix with about 1 tablespoon of the lemon juice. Next, in a bowl, mix the icing sugar with 2 tablespoons of the lemon juice to make a thin glaze. Drizzle this with a spoon, using sweeping movements back and forth, across the top of each cake. Then drain the lemon zest and scatter half over the icing on each cake. Combine the leftover mascarpone mixture and lemon curd and serve the roulade cut into slices with the extra lemon mascarpone cream handed round separately. The roulades can be made and decorated in advance, covered loosely with foil and kept in the refrigerator. Remove them ½-1 hour before serving.

TART LEMON ROULADE

Steps:

• Preheat the oven to 375 F. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
• Whisk the whole eggs, eggs yolk, 1/4 cup of the sugar and the lemon zest in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature. Remove the bowl from the heat and whip the eggs on high speed until they have doubled in volume, about 4 minutes.
• In a separate or clean bowl, whip the egg whites and salt starting on low speed until they are foamy, and then increasing to high, adding the remaining 5 Tbsp of sugar gradually. Continue to whip until the whites hold a medium peak when the beaters are lifted.
• Sift the flour over the whipped whole egg mixture and fold in using a whisk, then fold in the whipped whites in two additions. Spread this in the prepared pan, being sure that the batter is level and even. Bake the cake for about 10 minutes, until it springs back when gently pressed.
• Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the two short sides of the cake in toward the centre with the towel (you can rest the cake on one side to get it to stay in place better) and let it cool this way to set its "memory" so the cake won't crack once filled.
• For the mousse, whip 1 cup of the whipping cream until it holds a soft peak. Stir the remaining ¼ cup of cream into the mascarpone cheese by hand, along with the lemon zest until the sugar has dissolved. Fold in the whipped cream and the lemon juice and chill until ready to assemble.
• Carefully unroll the jelly roll cake and remove the tea towel. Spread the mousse over the cake, but leaving 2 inches at both of the short ends. Roll the short ends back up to the middle and press then in gently, to create a heart shape with the cake. You can gently press the centre of the cake down to create the point at the bottom of the heart. Wrap the roulade loosely with plastic wrap and chill it on its side, until ready to serve. When ready to serve, dust with icing sugar and slice the roulade and plate to show off the heart shape.
• The roulade will keep, refrigerated, for up to 2 days.

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
• Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
• Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
• Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
• Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
• For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
• Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
• Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
• When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
• Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

LEMON COCONUT ROULADE

Steps:

• Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice and lemon zest. Rest the mixing bowl on the saucepan, with the bowl's base resting above ¿ not in ¿ the simmering water (pour out some water, if necessary). Cook, whisking occasionally, until the mixture is thickened and custard-y, about 10 minutes.
• Meanwhile, half fill a large bowl with ice and cover with cold water. Remove the bowl of lemon curd from the hot water and whisk in the butter until melted. Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Fold it into the cooled lemon custard. Cover and refrigerate until ready to serve. (The recipe can be made to this point and kept refrigerated up to 3 days in advance.)
• Make the Cake: Preheat the oven to 350 degrees F.
• Butter the jelly roll pan and line it with parchment paper. Butter the paper to assure release. Have some water simmering in a saucepan. Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don't attach it to the mixer yet) and whisk briefly. Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved. Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.
• Meanwhile, sift together the flour and baking powder 3 times. Sift it over the whipped egg mixture while folding it in; then fold in the coconut. Drizzle in the clarified butter, while folding the batter.
• Immediately pour the batter into the prepared pan and smooth the top with a spatula. Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes. Let the cake rest in the pan 1 minute. Run a knife along the edge to release the cake; then flip it out onto a tea towel or parchment paper. Brush the paper lining with water and let soak 2 minutes before peeling it off the cake. Trim dry edges from the cake. Roll the cake up tightly with the towel, rolling away from you; then cool seam-side down on a rack. Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge. Tightly re-roll the cake and place on a platter seam-side down. Dust with confectioners' sugar.
• Whip the remaining 1/2 cup cream with the sugar until very stiff. Keep chilled. Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade. Place a candied violet on each rosette. Serve in 1-inch thick slices.

LEMON ROULADE

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.

CHILLINGSWORTH'S LEMON ROULADE

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 ROULADE

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.