Lemon And Lime Roulade Recipes

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.

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 AND LIME ROULADE

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!