Strawberry And Lemon Roulade Food

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.

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-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 LEMON MERINGUE ROULADE

Steps:

• 1. MERINGUE: Whisk together 6 large egg whites to soft peaks then gradually add caster sugar by teaspoons until all is combined and stiff peaks form. Finger test the meringue to ensure it is free of sugar granules. If the texture is grainy, you must continue whisking until the mixture feels silky between your fingers.
• 2. BAKING THE MERINGUE: Line a cookie sheet or jelly roll pan with wax or grease-proof paper. Let the paper extend 2-3 inches beyond the pan lip (you will use this to flip the meringue later). Lightly grease the wax paper with vegetable oil using a paper towel, cover all areas with a light veil of oil. Spoon the mixture onto the grease proof paper, smoothing with a spoon and working the meringue level and to all four corners of the pan. Your meringue will not be smooth but it should be evenly distributed with uniform thickness and in the shape of your pan. Bake at 300 deg F (150 deg C) for 25 minutes. Remove promptly from oven. Do not overbake. Flip the meringue onto another sheet of wax paper that has been lightly dusted with caster sugar to prevent sticking. Allow 30 minutes for the meringue to completely cool before attempting to fill or roll it into the roulade shape.
• 3. FILLING: You may use prepared lemon curd, lemon pudding for pie filling, or you may make your own curd. If you use prepared lemon pie filling, it will take 1/2 what is required for a 9" pie or 1/2 package prepared. Slice fresh strawberries extremely thin for layer 2, set aside. Whip heavy cream in your mixer at high speed while adding 1/4 cup of sugar by teaspoons until desired consistency is achieved. Whipped cream should be thick and dense for this recipe. Hint: 36% cream or higher works best. In the U.K., they use "double cream" which is about 42% cream compared to our U.S. 36% old fashioned heavy whipping cream.
• 4. ASSEMBLY: Remove the top wax paper layer from the cooled meringue. Drop lemon curd by spoonfuls (about 8 tablespoons) and then gently spoon this evenly across the meringue surface. Add sliced strawberries. Drop whipped cream by spoonfuls and smooth in the same manner as the lemon curd.
• 5. ROLLING: With the bottom sheet of wax paper, move the meringue toward you and fold over the first two inches to start the rolling process. Always roll with the paper, do not remove it. You are removing the paper as you roll the dessert. Gently roll the dessert end over end until it resembles a jelly roll with one turn left. Grab your serving platter and lift the roulade onto the plate. When the roulade is on an even plate surface, complete your final turn and discard the wax paper.
• 6. This can be made up to one day prior to serving. This photo was taken after it had chilled just one hour. I suggest 4 hours to chill and set 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.

STRAWBERRY CREAM ROULADE

Steps:

• Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.
• Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.
• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.
• Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.
• Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar

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.