Best Lemon 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.

CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON

Steps:

• Preheat oven to 350 degrees.
• Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
• On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
• In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
• While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
• Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
• Place a small ladle full of sauce on a plate and put the chicken roll in it.
• Serve with a rice dish (rice pilaf) and steamed vegetables.

GREEK CHICKEN AND SPINACH ROULADE WITH LEMON BUTTER SAUCE

Steps:

• 1. In a food processor combine feta, yogurt, garlic, juice of one lemon (two tbls), hot sauce, oregeno, cumin, coriander and salt and pepper to taste. Blend well and set aside. This is your tzatziki sauce. (Reserve half for steak gyros)
• 2. In a large saute pan heat 2 tbls olive oil and saute onion until soft. add garlic and baby spinach and saute until wilted down. Add capers and sliced olives and pepper to taste
• 3. Put spinach mixture in bowl and add 1 cup of tzatziki sauce and
• 4. Pound out chicken breast thin and put 1/4 of the spinach/tzatziki sauce mixture per breast at one end of chicken then roll chicken into a log and secure with tooth picks
• 5. Prepare 2 dishes for coating. (I find pie plates the easiest) One with 2 eggs whisked and one with the cup or so of panko
• 6. heat the same saute pan that the spinach was sauted in with rest of olive oil
• 7. dip each roulade in egg wash then panko crumbs and Place a rack on baking sheet, place rolades on rack and bake at 375 degrees for 35 minutes
• 8. While chicken is resting Melt butter 2tlbs of the lemon juice 2 cloves of minced garlic and parsley in a saucepan and put in serving dish to drizzle over roulades

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
• Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
• Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
• Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
• Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
• For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
• Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
• Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
• When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
• Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

LEMON COCONUT ROULADE

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.

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.

LEMON & CARAWAY ROULADE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy - this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
• While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.

CHILLINGSWORTH'S LEMON ROULADE

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.

STRAWBERRY AND LEMON ROULADE

Steps:

• Line a 10-in. x 15-in. jelly roll pan with parchment paper. Do not grease. Prepare cake mix as directed and pour into pan, spreading evenly. Bake at 350 F. for about 20 minutes or until golden brown and top springs back when lightly touched. While still warm, loosen cake from edges and turn cake upside down onto large baking sheet. Remove paper. Spread out clean tea towel and sprinkle with icing sugar. Turn cake onto towel and use towel to roll up cake, starting with the short end. Cool on wire rack. Meanwhile, make lemon filling by beating cream cheese, icing sugar, lemon juice and zest until smooth and creamy. On a clean surface, unroll cake. Trim any hard edges. Spread evenly with filling to within 1/2 inch of the perimeter. Slice 1 cup of the strawberries and arrange over the filling. Roll up and place seam side down on serving platter. Cover with plastic wrap; refrigerate 30 minutes to firm up filling. In blender or food processor, process 2 cups of the strawberries until smooth, sweetening with sugar as desired. Cut remaining strawberries into quarters and sweeten them with sugar as well. To serve, sprinkle cake with icing sugar and cut into 12 pieces. Serve each slice on a dessert plate garnished with spoonfuls of sweetened strawberries and the strawberry sauce. More good recipes on: www.havefunbaking.com And also: www.lovetobakeandcook.blogspot.com

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.

LEMON MERINGUE ROULADE

Steps:

• Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
• 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.
• Whip cream until it holds it shape well, then fold in curd.
• Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
• Served sliced with a dusting of sugar.

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!

LEMON COCONUT ROULADE

Steps:

• Preheat oven to 400°F. Line a 10 x 15-inch jelly roll with parchment paper. Set aside.
• Sift flour, baking powder, and salt into a small bowl. Set aside.
• In the bowl of an electric mixer, beat eggs until foamy. Add sugar 1tablespoonat a time with mixer on medium speed. Increase speed to medium-high and beat until eggs are thick, pale in color, and doubled in volume. It is done when eggs fall into a ribbon and mound beforereabsorbinginto the batter. Add vanilla, lemon juice, and zest.
• Remove bowl from the mixer, and fold flour mixture into eggs by hand with a rubber spatula. Spreadbatter evenly intoprepared pan.
• Bake for 12-14 minutes, or untilcake springs back when touched. While cake is baking, dust the surface of a kitchen towel with powdered sugar. Turn cake out onto sugaredtowel. Peel off parchment and trim edges of cake. Starting with the short end, roll cake and towel into a log shape. Let cool completely on a wire rack.
• To make frosting, add egg whites and salt to bowl of an electric mixer fitted with a whisk attachment. Beat until egg whites hold stiff peaks. Turn off mixer and begin thesugar syrup.
• Combine sugar, water, and cream of tartar in a medium saucepan. Stir to combine, and add to medium-high heat. Do not stir once on the heat. Boil until sugar reaches 245°F on a candy thermometer.
• Turn mixer on low speed. Slowly pour sugar syrup into egg whites. When syrup is fully incorporated, increase speed to high and beat for 7 minutes or until frosting is light and fluffy and the outside of the bowl is cool to the touch. Add extracts and mix to combine.
• To assemble cake, gently unroll cake from the towel. Spread a thin layer of lemon curd onto the surface. Top with about 1 cup of frosting. Roll cake back up and transfer to a cake plate. Frost outside of cake with frosting and cover with toasted coconut.

CHILLINGSWORTH'S LEMON ROULADE RECIPE | EPICURIOUS.COM

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.
• Cooks' notes:
• • A long serrated knife will cut neat slices without compressing or tearing cake.
• • Filling can be chilled up to 3 days.
• • Assembled cake improves in flavor if made 1 day ahead and kept chilled.