LEMON ROULADE RECIPE | BBC GOOD FOOD
Classic lemon drizzle cake gets a 'bakeover'. This striped sponge roll is filled with lemon mascarpone
Provided by Cassie Best
Categories Dessert
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 8
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, FatContent 18 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.3 milligram of sodium
ALMOND & LEMON MERINGUE ROULADE RECIPE | BBC GOOD FOOD
This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration
Provided by Elizabeth Clark
Categories Afternoon tea, Dessert
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394 calories, FatContent 25 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 36 grams sugar, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
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Total Time 40 minutes
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Calories 200 calories per serving
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