Chillingsworths Lemon Roulade Recipe Epicuriouscom Recipes

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.

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.

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.

ALMOND & LEMON MERINGUE ROULADE

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.