LEMON ROULADE
Classic lemon drizzle cake gets a 'bakeover'. This striped sponge roll is filled with lemon mascarpone
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 337 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
LEMON ROULADE
This is very light, fresh and lemony, with a lovely squidgy centre. If you have only one baking tin of the right size, you can make and bake one base at a time, by mixing half the base ingredients at a time. Don't make it as one big batch and bake them one after the other, as the raising agent will be lost as the mixture stands.
Categories Dessert cakes Lemons, limes and oranges Buffet food Large servings
Yield Makes 2 roulades (serves 12-16)
Number Of Ingredients 16
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 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 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
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 COCONUT ROULADE
I love this filling because it's a great lemon curd recipe that even made even better by lightening it. This is a perfect lunch dessert or for a baby or bridal shower. Mom would love this on her birthday too. At least mine would have. The cake is a classic French Biscuit au Beurre, drizzling in the clarified butter at the end for a unique delicious flavor. You can candy your own edible flowers rather than buying them if you like. Johnny Jump Ups, pansies, and rose petals are nice.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
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.
More about "lemon roulade food"
LEMON MERINGUE ROULADE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 Category DessertServings 8Total Time 50 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. In a large, clean bowl, whisk the egg whites with an electric whisk on full speed until very stiff. Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition, still with the beaters on full speed. Continue whisking until all the sugar is incorporated and the mixture is extremely stiff and glossy.
- Grease and line a 23 x 33cm Swiss roll tin with nonstick baking paper. Spread the meringue mixture evenly over the base of the tin and sprinkle over the almonds. Bake for 12 minutes or until golden. Lower the temperature to 160°C, fan 140°C, gas 3 and bake for a further 20 minutes until firm to the touch. Remove the meringue from the oven and turn it out, almond-side-down, on to a sheet of nonstick baking paper. Remove the baking paper that lined the tin and leave the meringue to cool for about 10 minutes.
- Lightly whip the cream, add the lemon zest and fold in the lemon curd. Spread the lemon cream evenly over the cold meringue. Roll up the meringue from one of the shorter sides to form a roulade (see Mary's tip, below). Finish with a light dusting of icing sugar, if you like. Serve with strawberries.
LEMON ROULADE - RECIPE WINNERS
From recipewinners.com
Estimated Reading Time 7 mins
- lemon curdadd juice, zest, sugar, eggs and cornstarch (cornflour) to a small heavy based potwhisk over medium heat till sugar dissolves - approx 2-3 minuteswhisk until small bubbles appear on surface (do not boil) and immediately remove from heat and whisk in butter till meltedto test curd is ready, dip a spoon into the curd and run your finger across the back. If it leaves a clear path, the curd is ready, if not continue to cook for another minute or so and retestspoon into a bowl, cover with clingfilm and refrigerate until set ( approx 4 hours)
- whisk until small bubbles appear on surface (do not boil) and immediately remove from heat and whisk in butter till melted
LEMON ROULADE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 10Estimated Reading Time 4 minsCategory Dessert
LEMON ROULADE RECIPE WITH RASPBERRIES - OLIVEMAGAZINE
From olivemagazine.com
Servings 6-8Total Time 1 hrCategory Baking And Desserts
ROULADE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
ROBINHOOD | LEMON ROULADE
From robinhood.ca
LEMON MERINGUE ROULADE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 2 hrsPublished 2021-03-04
- In the bowl of a clean and dry stand mixer fitted with the whisk attachment, combine egg whites and salt. Beat on setting 2 and slowly stream in ¼ cup of sugar.
- Add vanilla bean paste and vinegar, and beat on high until well incorporated. Remove bowl and use a spatula to scrape meringue from the whisk attachment into the bowl.
- Beat together heavy cream and powdered sugar until stiff peaks form. Transfer ¼ cup whipped cream to a piping bag fitted with a star tip.
- Use the parchment paper to carefully lift the meringue layer out of the baking dish. Then use the paper to gently roll the meringue layer to make it more flexible.
- Transfer roll to a serving platter. Dust roll generously with powdered sugar. Use the piping bag of whipped cream to decorate a line of whipped cream dollops along the top of the log.
LEMON AND STRAWBERRY ROULADE | GREAT BRITISH BAKING SHOW ...
From pbs.org
Estimated Reading Time 2 mins
- Preheat the oven to 375F. Grease and line a 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.
- 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.
- 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.
- 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.
- 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.
COCONUT LEMON ROULADE RECIPE - PEGGY CULLEN | FOOD & WINE
From foodandwine.com
Servings 12
- In a small nonreactive saucepan, whisk the egg yolks with the sugar and lemon juice. Cook over low heat, stirring constantly, until the mixture just begins to thicken; do no let it boil. Immediately strain the curd into a bowl. Place plastic wrap directly on the surface of the curd and refrigerate until cold.
- Preheat the oven to 350°. Line a baking sheet with parchment or wax paper. Put the coconut in a medium bowl. In a cup, combine the sugar and boiling water; stir to dissolve the sugar. Add the sugared water to the coconut and toss until thoroughly coated. Spread the coconut evenly on the baking sheet and toast it in the oven for 6 to 10 minutes, stirring occasionally, until golden. Watch the coconut carefully so it doesn't burn. Transfer to a plate.
- Sift the flour and baking powder onto a sheet of wax paper. In a large heatproof bowl, whisk together the eggs, egg yolk and sugar. Set the bowl over (but not in) a pot of simmering water and whisk constantly until the mixture is warm to the touch. remove the bowl from the heat and beat the mixture on high speed until is is pale in color and as thick as whipped cream.
EASY LEMON ROULADE RECIPE - BBC FOOD
From bbc.co.uk
Servings 10Category Desserts
- Put the sugar and eggs in a large mixing bowl and whisk using an electric hand-held mixer for 6–8 minutes, or until pale and thickened.
- Sift the flour into the mixture and gently fold in using a metal spoon. Spoon into the prepared tin and spread with the back of a spoon until evenly covered.
- Allow to cool for 1–2 minutes, then turn out onto a large sheet of baking paper. Carefully peel off the lining paper and cover with a clean, damp tea towel and leave until cool.
- Meanwhile, put the berries in a large bowl and roughly mash with a fork. Add the lemon zest, lemon curd, soft cheese and icing sugar and stir well. Spread over the sponge in an even layer.
- Using the baking paper to help you, roll up the sponge from one of the long sides. Light dust with a little icing sugar if desired, cut into slices and serve with the extra berries.
LEMON MERINGUE ROULADE RECIPE - FOOD.COM
From food.com
Servings 6-8Total Time 1 hr 45 minsCategory DessertCalories 270 per serving
- Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
- Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
- Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
LEMON MERINGUE ROULADE (SWISS ROLL) - DEL'S COOKING TWIST
From delscookingtwist.com
4/5 (1)Category Cakes And PiesCuisine French RecipesTotal Time 2 hrs 10 mins
- In a small saucepan, stir together lemon juice, zests, sugar and eggs, and warm on low-medium heat until the mixture thickens, stirring regularly.
- Preheat the oven to 340°F (170°C) and line a 12.25×8.125-inch (31×20.5 cm) baking sheet with parchment paper.
- Add water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.**
- Remove the towel around the sponge cake, and transfer to a serving tray, while leaving the joint on the bottom part. Cut the extremities about ½-inch (1,5 cm) from the edges.
EXTREME LEMON AND CHOCOLATE ROULADE RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)Total Time 3 hrs 15 minsServings 10Published 2016-11-13
- Preheat oven to 350°. Lightly coat a jelly-roll pan with baking spray. Line bottom of pan with wax paper. Coat paper with baking spray. Set aside.
- To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir with a whisk.
- Bake at 350° for 9 minutes or until cake springs back when lightly touched in the center. Loosen cake from sides of pan; turn out onto a dish towel dusted with 2 tablespoons powdered sugar.
- To prepare filling, place 1/3 cup granulated sugar, rind, juice, 2 tablespoons butter, and salt in a small saucepan over medium heat. Cook until butter melts and sugar dissolves, stirring frequently (about 4 minutes).
- To assemble roulade, gently stir whipped topping into chilled lemon filling. Unroll cake carefully; remove towel. Spread lemon filling over cake, leaving a 1-inch border around outside edges.
LEMON CREAM ROULADE | DELICIOUS EVERYDAY
From deliciouseveryday.com
4.7/5 (14)Total Time 45 minsCategory DessertCalories 276 per serving
- Preheat oven to 350 degrees. Grease a 9x13 jelly-roll pan with white vegetable shortening and line with parchment; grease parchment paper.
- In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer for accuracy. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
- With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, lemon extract and food coloring (add food coloring a little at a time until desired color is achieved).
- Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
LEMON AND ALMOND MERINGUE ROULADE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 10-12Total Time 50 minsCategory DessertPublished 2013-03-26
- Make the lemon curd: in a medium pan, whisk together lemon zest, juice, caster sugar and cornflour. Add butter and egg. Heat gently, whisking constantly, until it bubbles and thickens (it will need to boil).
- For meringue, preheat oven to 190°C (170°C fan) mark 5, line a 28cm x 38cm (11in x 15in) lipped baking sheet with baking parchment. Put egg whites in a large bowl and whisk with an electric handheld whisk until they hold stiff peaks.
- Spread meringue evenly in the tin; bake for 13min or until surface is golden. While it's baking, dust a large sheet of parchment with icing sugar.
- Invert baked meringue on to the dusted sheet, remove tin (leave lining paper in place) and leave to cool.
- To assemble, whip cream and icing sugar until mixture just holds its shape. Peel top paper off meringue, spread over cream, leaving a 2.5cm (1in) border on both short sides and one long side.
- With the non-bordered long side in front of you and with the help of the base paper, roll up from the long edge - rolling it on to a serving plate at the end.
SOPHIE'S LEMON CURD & WHITE CHOCOLATE ROULADE
From tiptree.com
- Whilst this is melting bring cream and milk to boil, cool slightly and whisk in the gelatine granules until thoroughly combined. Cool for 5 mins then add to white chocolate Mix and set for 2 hours.
- When the cake is cooked have a large piece of greaseproof paper sprinkled in caster sugar ready to turn the sponge into.
TART LEMON ROULADE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine BritishServings 10
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From blog.liebherr.com
Estimated Reading Time 1 min
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From pinterest.ca
3.2/5 (1.3K)Total Time 1 hr 30 minsServings 6-8
LEMON MERINGUE ROULADE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 8Total Time 55 minsUser Interaction Count 3Calories 352 per serving
LEMON ROULADE RECIPE - STEPHANIE ALEXANDER
From stephaniealexander.com.au
Estimated Reading Time 1 min
LEMON MERINGUE ROULADE | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.2/5 Total Time 1 hr 30 minsCategory DessertCalories 351 per serving
LOW-FAT LEMON MERINGUE ROULADE | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.1/5 (635)Category DessertServings 4Calories 297 per serving
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Estimated Reading Time 3 mins
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