Strawberry And Lemon Roulade Recipes

LEMON AND STRAWBERRY ROULADE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper.
• For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and, using an electric mixer, beat for 3-4 minutes, or until doubled in size. Take off the heat and continue to beat for another 4-5 minutes on a medium to high speed.
• Using a large metal spoon, fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way.
• Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown.
• Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end, fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled.
• For the filling, first make a curd. In a saucepan, heat the sugar, lemon juice, lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring, using a hand whisk, for another 2-3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15-20 minutes). Leave to cool and set.
• For the cream, beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill.
• Once the roulade is cool, unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate.
• Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries.

STRAWBERRY AND LEMON ROULADE

Steps:

• Line a 10-in. x 15-in. jelly roll pan with parchment paper. Do not grease. Prepare cake mix as directed and pour into pan, spreading evenly. Bake at 350 F. for about 20 minutes or until golden brown and top springs back when lightly touched. While still warm, loosen cake from edges and turn cake upside down onto large baking sheet. Remove paper. Spread out clean tea towel and sprinkle with icing sugar. Turn cake onto towel and use towel to roll up cake, starting with the short end. Cool on wire rack. Meanwhile, make lemon filling by beating cream cheese, icing sugar, lemon juice and zest until smooth and creamy. On a clean surface, unroll cake. Trim any hard edges. Spread evenly with filling to within 1/2 inch of the perimeter. Slice 1 cup of the strawberries and arrange over the filling. Roll up and place seam side down on serving platter. Cover with plastic wrap; refrigerate 30 minutes to firm up filling. In blender or food processor, process 2 cups of the strawberries until smooth, sweetening with sugar as desired. Cut remaining strawberries into quarters and sweeten them with sugar as well. To serve, sprinkle cake with icing sugar and cut into 12 pieces. Serve each slice on a dessert plate garnished with spoonfuls of sweetened strawberries and the strawberry sauce. More good recipes on: www.havefunbaking.com And also: www.lovetobakeandcook.blogspot.com

STRAWBERRY-CREAM SPONGE ROULADE

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly roll pan. Line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
• Sift the flour, baking powder and salt together and set aside.
• Beat the eggs at high speed for five minutes, until very thick and light. Gradually beat in the sugar, then at low speed fold in the flour mixture.
• Spread batter in the pan and bake 20 minutes, until puffed and golden. Run a knife around the edges.
• Heavily dust a clean linen towel with sifted confectioners' sugar and invert the cake, pan and all, onto the towel. Lift off the pan and peel off the paper. Roll the cake in the towel and set aside to cool.
• When the cake is cool, gently unroll it and spread it with the whipped cream. Sweeten the berries to taste and spread them over the cream. Reroll the cake. Wrap the cake in foil and refrigerate until ready to serve.

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F.
• Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• Grease the parchment paper with shortening.
• Beat egg whites in large bowl until soft peaks form.
• Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet.
• Bake until pale golden, about 8 minutes.
• Reduce oven temperature to 325°F.
• Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• Remove baking sheet from oven.
• Run knife around pan sides to loosen meringue.
• Turn out onto sheet of parchment paper.
• Carefully peel off parchment paper.
• Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks.
• Mix sliced strawberries and preserves in another medium bowl.
• Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• Spread whipped cream over strawberry mixture.
• Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• Place roulade, seam side down, on platter.
• Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar.
• Cut into slices.
• Transfer to plates.
• Garnish with whole strawberries, if desired.
• Serve roulade chilled.

STRAWBERRY ROULADE

Steps:

• 1 To make the filling, rinse the strawberries. Select 4 or 5 of the best berries to use for decoration and refrigerate them. Hull and slice the remaining berries. Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour.
• 2 Drain the berries, reserving the juice. In a medium bowl, whip the cream with the vanilla. Fold in the berries.
• 3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper. Moisten the layer with the reserved strawberry juices. Spread with the filling and roll it up, wrapping it tightly in the paper. Place the roll in the freezer on a baking sheet while you prepare the meringue.
• 4 Preheat the oven to 400°F.
• 5 Whisk the egg whites and sugar in the bowl of an eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved. Attach to the mixer and beat with the whip attachment on medium speed until cooled.
• 6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration. Pipe several rosettes of meringue along the top. Dust the meringue with confectioners' sugar.
• 7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly. Cool, then chill the roll.
• 8 Trim the ends of the cake on a diagonal. Slide the roulade onto a platter and decorate with the reserved strawberries.