Lemon Roulade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON ROULADE



Lemon Roulade image

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

grated zest 2 lemons (reserve the juice for the lemon curd)
4 oz (110 g) butter, softened
8 oz (225 g) golden caster sugar
4 large eggs
8 oz (225 g) self-raising flour, sifted
a little icing sugar, sifted, for dusting
grated zest 2 lemons
juice 4 lemons
4 large eggs
6 oz (175 g) golden caster sugar
4 oz (110 g) butter, softened
2 x 250 g tubs mascarpone, well chilled
2 x 200 g tubs fromage frais, well chilled
1½ level tablespoons golden caster sugar
zest and juice 2 lemons
2 oz (50 g) icing sugar, sifted

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 COCONUT ROULADE



Lemon Coconut Roulade image

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

2 eggs
1/2 cup sugar
1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1/2 lemon, zest finely grated
2 tablespoons unsalted butter, slightly softened at room temperature
1/2 cup cream
3 eggs
1 yolk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup shredded sweetened coconut
2 tablespoons clarified butter
1/2 cup raspberry jam (optional)
1/2 cup cream
1 tablespoon sugar
Candied violets or rose petals

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.

CHILLINGSWORTH'S LEMON ROULADE



Chillingsworth's Lemon Roulade image

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

For filling
4 large egg yolks
1 1/2 teaspoons finely grated fresh lemon zest
1/4 cup fresh lemon juice
2/3 cup sugar
1/4 teaspoon cream of tartar
2 sticks (1 cup) cold unsalted butter, cut into pieces
For cake
4 large eggs, separated
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon vanilla
1/2 teaspoon finely grated fresh lemon zest
1/3 cup confectioners sugar plus additional for dusting

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 ROULADE



Lemon roulade image

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

drizzle of oil , for greasing
4 medium eggs
100g golden caster sugar
100g plain flour
1 tsp baking powder
zest 2 unwaxed lemons
yellow and orange artificial food colouring pastes (see tip, below)
½ tsp vanilla extract
250g tub mascarpone cheese
3 tbsp icing sugar , plus extra for dusting
juice ½ lemon
5 tbsp lemon curd
2 disposable piping bags
30 x 24cm Swiss roll cake tin

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



Lemon Roulade image

Provided by Marian Burros

Categories     brunch, dessert

Time 50m

Yield 1 10-to-15-inch cake

Number Of Ingredients 13

Nonstick coating
2 large egg yolks
1/2 cup granulated sugar
1/8 teaspoon salt
2 1/4 teaspoons finely grated lemon zest
1 1/4 teaspoons vanilla extract
1/8 teaspoon almond extract
1/4 cup orange juice
1/2 cup cake flour (unsifted)
1/4 cup cornstarch
1 1/4 teaspoons baking powder
3 large egg whites, completely free of yolk
1 tablespoon powdered sugar (approximately)

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

More about "lemon roulade recipes"

LEMON ROULADE - RECIPE WINNERS
lemon-roulade-recipe-winners image
2021-01-04 Lemon Roulade is a light as a feather sponge cake rolled with lemon curd and fresh, whipped cream. It's a very quick recipe to put together, …
From recipewinners.com
5/5 (1)
Category Cakes
Cuisine Australian
Total Time 1 hr
  • 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
lemon-roulade-recipe-great-british-chefs image
2015-05-12 Preheat the oven to 160°C/gas mark 3. 11. Add one third of the meringue into the egg yolk mix and stir to combine. Gently fold in the …
From greatbritishchefs.com
Servings 10
Estimated Reading Time 4 mins
Category Dessert


ROBINHOOD | LEMON ROULADE
robinhood-lemon-roulade image
Lemon Roulade. Ready. Set. Make. Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze. Lets Make. Ingredients. Filling; 1 can Eagle Brand ® Regular Sweetened Condensed Milk; ½ cup lemon …
From robinhood.ca


LEMON ROULADE RECIPE | MYRECIPES
2013-02-15 Make filling: Sprinkle gelatin over 1 Tbsp. lemon juice in a bowl. Set a sieve over a bowl. Mix remaining ingredients in a heavy saucepan. Place over medium-low heat and cook, …
From myrecipes.com
Servings 10
Calories 603 per serving
Total Time 6 hrs 40 mins
  • Make filling: Sprinkle gelatin over 1 Tbsp. lemon juice in a bowl. Set a sieve over a bowl. Mix remaining ingredients in a heavy saucepan. Place over medium-low heat and cook, stirring constantly, until thick enough to coat the back of a spoon, 7 to 10 minutes. Do not boil. Remove from heat; stir in gelatin until smooth. Strain into bowl. Discard solids. Cover bowl with plastic wrap, pressing onto surface. Chill until firm, at least 4 hours. (Can be made up to 5 days ahead. Keep chilled.)
  • Make cake: Place rack in lower third of oven; preheat to 375°F. Line a 15-by-10 1/2-inch rimmed baking sheet with parchment, allowing edges to hang over by 2 inches on short ends. Mist with cooking spray; dust with flour. Whisk flour, baking powder and salt to combine. In a large bowl, using an electric mixer on medium-high speed, beat eggs, sugar and extracts until thick, about 5 minutes. Sift half of flour mixture on top; gently fold in. Repeat with remaining flour mixture. Fold in buttermilk. Spread batter evenly on baking sheet. Bake until toothpick inserted into center comes out clean, 12 to 15 minutes. Remove to wire rack.
  • Run a knife around edges of cake; let cool 5 minutes. Sift 1 1/2 Tbsp. confectioners' sugar over cake; cover with a clean towel. Set a baking sheet on top of towel; invert cake onto towel. Remove sheet. Gently peel off parchment. Sprinkle cake with remaining confectioners' sugar. Trim crisp edges. Roll up cake with towel, starting from 1 short end. Place on a rack, seam-side down. Let cool for 15 minutes.
  • Make frosting: Using an electric mixer, beat butter and sugar on medium speed until light, about 1 minute. Scrape down bowl. With mixer on low, beat in cream cheese until no lumps remain, about 2 minutes. (Do not overbeat.) Stir in zest and vanilla.


LEMON ROULADE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Lemon roulade recipe | BBC Good Food hot www.bbcgoodfood.com. 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 …
From therecipes.info


MARY BERRY'S LEMON MERINGUE ROULADE RECIPE - BBC FOOD
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 …
From bbc.co.uk


LEMON ROULADE • RED CURRANT BAKERY
2022-03-13 Lemon Cake Batter. Preheat the oven to 400 F. Place a rack in the center of the oven. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Place 6 egg whites into the bowl of a stand mixer and 4 egg yolks into a separate medium bowl. Add half of the sugar into the bowl with the egg whites.
From redcurrantbakery.com


SUGAR FREE LEMON AND MASCARPONE ROULADE RECIPE | EAT ...
The Sugar Free Lemon and Mascarpone Roulade recipe out of our category Swiss Roll! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


LOW-FAT LEMON MERINGUE ROULADE | DESSERT RECIPES | GOODTOKNOW
2019-08-20 Low-fat lemon meringue roulade recipe. Click to rate (640 ratings) Sending your rating. GoodtoKnow August 20, 2019 10:00 am. Credit: TI Media Limited Low-fat; serves: 4 Skill: easy: Cooking: 55 min Nutrition per portion RDA; Calories: 297 kCal: 15%: Fat: 0.7g: 1%: We earn a commission for products purchased through some links in this article. This sweet and …
From goodto.com


LEMON MERINGUE ROULADE RECIPE | WOOLWORTHS
Carefully turn the cooled roulade out of the tin onto the sugared parchment. Spread the lemon cream over the unbaked side of the roulade with a palette knife. Use the parchment to roll up the meringue firmly, but without squeezing out the cream. Place seam-side down on a serving plate, cover, and chill until needed. Sift over icing sugar to serve.
From woolworths.com.au


LEMON MERINGUE ROULADE RECIPE | HOW TO MAKE LEMON MERINGUE ...
Method. Method. Reviews (0) Step 1: Preheat the oven to 170°C (150°C fan, 325°F, gas mark 3). Line a baking tray with a sheet of baking paper. Step 2: Whisk the egg whites in a clean, dry bowl using the mixer until they form stiff peaks. Gradually …
From bakingmad.com


LEMON MERINGUE ROULADE | SAINSBURY`S MAGAZINE
Wrap the filled roulade first in nonstick baking paper, then clingfilm, and freeze. Defrost at room temperature for 2 hours. 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 ...
From sainsburysmagazine.co.uk


LEMON ROULADE RECIPE - STEPHANIE ALEXANDER
To make the lemon curd, whisk egg yolks and sugar until well combined but not frothy. Tip into a heavy-based non-reactive saucepan and add butter, zest and juice. Stirring constantly, bring to simmering point over a medium–high heat (about 5 minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
From stephaniealexander.com.au


ROULADE RECIPES - BBC GOOD FOOD
Almond & lemon meringue roulade A star rating of 4.9 out of 5. 26 ratings This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration
From bbcgoodfood.com


LEMON CREAM ROULADE - DELICIOUS EVERYDAY
2012-07-02 Gradually add in half the granulated sugar and beat until soft peaks form. Add the cream cheese and beat again, gradually adding the rest of the granulated sugar. Add extract and beat until stiff peaks form. Carefully unwrap/unroll cake, allowing the most tightly rolled end to curl slightly. Frost inside with lemon cream and roll cake tightly.
From deliciouseveryday.com


LEMON MERINGUE ROULADE (SWISS ROLL) - DEL'S COOKING TWIST
2020-12-16 I, myself, shared a few yule log recipes over the years, such as the Coconut Tropical Fruit Cake Roll, the Chocolate Orange Yule Log, or the Chocolate Mango Yule Log.And here I am again, with a second edition of my lemon meringue roulade, that comes with a few improvements of the original recipe shared in 2016, more detailed instructions and brand new …
From delscookingtwist.com


LEMON MERINGUE ROULADE | DESSERT RECIPES | GOODTOKNOW
2019-08-20 This lemon meringue roulade recipe is a doddle. Roulades have a reputation for being tricky to make, but with the right size tin, a bit of patience and a steady hand for rolling you can get it spot on! Sticky, sweet and full of zesty flavours, this pud is perfect for rounding off a big family dinner or your next Sunday roast, and best of all, you’ll already have most of the …
From goodto.com


LEMON ROULADE - TEATIME MAGAZINE
2017-07-01 Spread lemon curd evenly over cake. Spread a layer of sweetened whipped cream on top of lemon curd layer. Carefully roll up cake (without dish towel), ending with seam side down. Wrap securely, and refrigerate for at least 4 hours. When ready to serve, garnish roulade with a dusting of confectioners’ sugar and with blueberries and mint, if ...
From teatimemagazine.com


THIS MONTH'S RECIPES - ANNA OLSON
Recipes ; Anna Olson Kitchen ; Cookbooks ... Malaysian; TART LEMON ROULADE. A simple and rich lemon mascarpone mousse fills this pretty, heart-shaped roulade. Makes 1 10-inch (25 cm) roulade Serves 10. Baked Goods, Desserts. As seen in Bake with Anna Olson. Baking Conversions. ingredients. Roulade. 2 large whole eggs ; 1 large egg yolk; ¼ cup + 5 Tbsp (50 …
From annaolson.ca


LEMON MERINGUE ROULADE RECIPE - SOUTHERN LIVING
This roulade is a delicate and chewy layer of almond meringue rolled with lemon curd, crumbled shortbread cookies, and whipped cream. The swirled log is a delightful combination of textures—the chewy meringue is crisp on the outside but gives way to the smooth gel of the tart lemon curd and the pillowy richness of the whipped cream.The method for making the …
From southernliving.com


LEMON ROULADE RECIPE - EASY RECIPE
Lemon — 1 piece; Lemon Roulade — Recipe. Directions: Separate the egg whites from the yolks and whisk together 1 cup sugar. Then add the egg yolks, the sifted flour and beat until smooth. After that, pour the dough on a baking sheet, pre-laid by parchment paper, flatten and place in oven. Bake the loaf in the oven preheated to 180 degrees for 15-20 minutes. While …
From ahtasty.com


LEMON ROULADE RECIPE WITH RASPBERRIES - OLIVEMAGAZINE
2015-03-25 Beat the egg yolks, lemon zest and juice and sugar together with electric beaters until very light and thick. Sift in the flour and fold in. Whisk the egg whites until firm and then fold into the cake mix without squashing out too much air. Spoon into the tin, level the top and bake for 15-20 minutes until golden brown and a skewer comes out clean. Cool for 10 minutes and …
From olivemagazine.com


BEST TART LEMON ROULADE RECIPES | BAKE WITH ANNA OLSON ...
2012-06-29 A Bake With Anna Olson recipe for making the best Tart Lemon Roulade. ADVERTISEMENT. IN PARTNERSHIP WITH. Bake With Anna Olson . Tart Lemon Roulade. by Anna Olson. June 29, 2012. 3.2 (322 ratings) Rate this recipe YIELDS. 10. A simple and rich lemon mascarpone mousse fills this pretty, heart-shaped roulade. Makes 1 10-inch roulade. …
From foodnetwork.ca


CHICKEN LEMON BUTTER ROULADE RECIPE BY FATIMA A LATIF
2021-10-25 9. When roulade is firmed and cooked through, remove from foil. 10. Pour sauce over and garnish with fried potato. We served with thin cut chips Garnish with chill flakes. INFO & TIPS. Note: Roulade was made from Indian delight. The sauce poured over was a lemon butter sauce and not that of the recipe. POSTED ON. 25 Oct 2021
From halaal.recipes


LEMON MERINGUE ROULADE! - JANE'S PATISSERIE
2017-08-07 A Crunchy, Chewy, Soft Lemon Meringue filled with Freshly Whipped Cream, Lemon Curd, Passion Fruit, and some Freeze Dried Raspberries to decorate. A Delicious Lemon Meringue Roulade! So last year I posted my recipe for a Spring Pavlova and it was a big hit. The mix of a soft and homemade meringue, topped with a silky sweet fresh cream, lemon ...
From janespatisserie.com


FLOURLESS LEMON MERINGUE ROULADE - RECIPE AFFINITY
2021-03-30 A creamy lemon filling made of lemon curd, which is like a thick spreadable concentrated, tangy lemon pudding, with whipped cream folded into it. It is spread on a baked, soft on the inside, crisp on the outside Pavlova type meringue, rolled up. Roulade is the word for something, food, rolled up, usually around something, a filling.
From recipeaffinity.com


EXTREME LEMON AND CHOCOLATE ROULADE RECIPE | MYRECIPES
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. Reroll cake; place, seam side down, on a platter. Cover and chill 1 hour. Sprinkle cake with 1 tablespoon powdered sugar. Cut cake into slices.
From myrecipes.com


MARY BERRY LEMON ROULADE RECIPE - ALL INFORMATION ABOUT ...
Mary Berry's lemon meringue pie recipe. Preheat the oven to 180°C. Get rid of the pastry case from the fridge and prick the base all more than with a fork. Scrunch up a piece of baking paper, unfold and use to line the pastry case. Fill with the ceramic baking beans and bake the pastry case blind for 15 minutes.
From therecipes.info


LEMON MERINGUE ROULADE | COMMUNITY RECIPES | NIGELLA'S ...
Lemon Meringue Roulade is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Start by making the lemon curd ahead of time, as it needs to be well chilled. Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the …
From nigella.com


LEMON MERINGUE ROULADE RECIPE WITH LEMON CURD AND BLUEBERRIES
2019-08-04 STEP 2. In a small pan, simmer the blueberries, sugar and lemon zest for 8 minutes or until thickening, and the blueberries are starting to break down. Take off the heat and leave to cool. STEP 3. Lightly whip the cream to soft peaks and fold in the lemon curd until just combined and creating a ripple effect. Spread the filling evenly onto the ...
From olivemagazine.com


Related Search