Lemon Roulade Cake
Years ago when I was Chef de Cuisine at Arcadia Farms in Scottsdale, we served the most delicious Lemon Roulade Cake I had ever tasted, prepared by our exceptionally talented baker Katherine. Since then I have been in search of the perfect recipe to duplicate that treat - to no avail. Bit by bit, I have come up with what I believe to be the right combo for a velvety smooth and tart lemon curd filling (too sweet and it cheats the lemon) and the perfect texture sponge cake to be able to handle the rolling.
This is also a good go-to recipe if you raise chickens and have an excess of eggs from time to time; as it uses a total of 9 large eggs between the curd and the cake.
I have given special attention to potential pitfalls in this recipe in bold and with an asterisk. Enjoy!
For the Lemon Curd Filling:
Ingredients:
5 Tbsp butter - softened at room temperature
3/4 cup cane sugar (organic, evaporated cane juice is the best choice)
4 large eggs
1/3 cup fresh squeezed lemon juice; about 2 large or 3 small lemons - zested and juiced *see photos below
Lemon curd can be tricky. *If you overheat it and/or don't get the eggs beaten well enough, it can curdle and get lumpy. Many recipes call for making it in a double boiler, but if I can avoid using a double boiler, I gladly will. I discovered a method for making perfectly smooth and luscious lemon curd by mixing the ingredients in my stand mixer using the creaming method. This allows me to use a heavy sauce pan over medium heat instead of a double boiler.
1. Whip softened butter on medium high speed with the paddle attachment until smooth and fluffy.
2. Add sugar 1/4 cup at a time until incorporated and fluffy again. Take your time and scrape the bowl often.
3. Switch to the whip attachment and add eggs one at a time until smooth and completely incorporated before adding the next one.
4. Add lemon juice and whip until mixed as smoothly as you can get it. It will appear curdled at this point, but don't worry, it will come together when you cook it.
5. Using a spatula, transfer ingredients to a heavy, medium sized saucepan and cook over medium - medium low heat stirring constantly until mixture starts to thicken.
6. Once mixture starts to thicken, use a hand whisk to make sure the ingredients are well incorporated together and smooth. Cook just until it starts to bubble and has thickened to the consistency of loose pudding, at which point you want to remove it from the heat and add your zest. It will thicken more as it cools.
7. Transfer to a glass container (don't use metal) and chill in the refrigerator for at least 2 hours.
This lemon curd recipe can be used for many different things.
For the Sponge Cake:
Preheat oven to 400 F
Butter or spray a baking sheet - my favorite size is 11x16". Line with wax paper along the bottom (fold or trim to leave sides exposed) leaving about 2 inches extra overlapping on both narrower ends. Butter or spray wax paper.
Ingredients:
5 eggs separated and at room temperature. *Separate eggs one at a time over a bowl in case one of the yolks break; one little drop of yolk will ruin your egg whites and not allow them to fluff properly.
1/3 cup granulated cane sugar (organic, evaporated cane juice is the best choice)
1/3 cup all purpose flour
1/4 cup tapioca starch/flour
1 tsp vanilla
* Be sure both the bowl you beat the egg whites in and the beater/whisk are perfectly clean and dry. Any amount of fat will ruin your meringue and not allow your egg whites to fluff properly.
1. Beat room temperature egg whites on medium speed until soft peaks begin to form. *Beating on too high a speed will lead to a less stable meringue.
2. Add sugar about 1 Tbsp at a time while beating. Continue to beat until white, glossy stiff peaks form.
3. Transfer beaten meringue egg whites to a large bowl.
4. Beat egg yolks with vanilla on high speed until light and lemony in color.
5. Sift flour and tapioca starch over egg whites (meringue). Pour egg yolk/vanilla mixture over meringue and flour. Gently fold all together with a spatula until well incorporated and evenly moist.
6. Spread batter evenly over wax paper-lined baking sheet.
7. Bake for about 10 minutes on center rack until golden brown and springy firm to the touch.
8. Remove from the oven and carefully loosen from sides not covered with wax paper with a spatula. Allow to cool for about 5 minutes. Spray top evenly with non-stick spray (I use a coconut oil spray I found - avoid canola) and cover with plastic wrap. Have enough plastic left on either side to be able to wrap the ends once it is rolled. Allow to cool thoroughly.
To assemble the roulade (be sure lemon curd is chilled and cake is thoroughly cooled):
1. Cover plastic-covered spongecake with a large cutting board or bottom of a larger baking sheet and invert onto the other surface. Now the wax paper is on top. Carefully remove wax paper.
2. Spread chilled lemon curd evenly over the spongecake leaving about 1/2" border all the way around. I find it is easier to pile it in the middle and work your way out.
3. Using the plastic wrap (which should now be underneath the cake) to aid in the rolling process, roll the cake up the long way - jelly roll style (the narrower ends will be the ends of the roulade). If you roll it the wrong way it will be way too fat.
4. Overlap the plastic wrap and secure the ends to keep the cake moist.
5. Move the rolled cake back onto the baking sheet. Put in the refrigerator and chill for at least 2 hours. I prefer to leave it overnight. It will stabilize and the flavors will blend that much more wonderfully. I also like to roll it about 1/4 turn every few hours so it has less of a flat side and is rounder, but this last part of the step is not necessary.
6. Remove and slice into 2" slices with a serrated bread knife about 1/2 hour to 1 hour before serving, to allow it to come to room temperature for optimal flavor. I usually plate it at this point.
7. As you are serving it, top with whipped cream and powdered sugar (optional). I also like to garnish with berries and mint sometimes.
This is also a good go-to recipe if you raise chickens and have an excess of eggs from time to time; as it uses a total of 9 large eggs between the curd and the cake.
I have given special attention to potential pitfalls in this recipe in bold and with an asterisk. Enjoy!
For the Lemon Curd Filling:
Ingredients:
5 Tbsp butter - softened at room temperature
3/4 cup cane sugar (organic, evaporated cane juice is the best choice)
4 large eggs
1/3 cup fresh squeezed lemon juice; about 2 large or 3 small lemons - zested and juiced *see photos below
 |
| Zest lemons while they are whole with a box grater as shown |
 |
| The simplest way to juice your lemons and remove the seeds at the same time. Squeeze each half as you work the fork back an forth over a strainer straight into your measuring cup. |
Lemon curd can be tricky. *If you overheat it and/or don't get the eggs beaten well enough, it can curdle and get lumpy. Many recipes call for making it in a double boiler, but if I can avoid using a double boiler, I gladly will. I discovered a method for making perfectly smooth and luscious lemon curd by mixing the ingredients in my stand mixer using the creaming method. This allows me to use a heavy sauce pan over medium heat instead of a double boiler.
1. Whip softened butter on medium high speed with the paddle attachment until smooth and fluffy.
2. Add sugar 1/4 cup at a time until incorporated and fluffy again. Take your time and scrape the bowl often.
3. Switch to the whip attachment and add eggs one at a time until smooth and completely incorporated before adding the next one.
4. Add lemon juice and whip until mixed as smoothly as you can get it. It will appear curdled at this point, but don't worry, it will come together when you cook it.
 |
| Don't worry about the curdled appearance before you cook it |
5. Using a spatula, transfer ingredients to a heavy, medium sized saucepan and cook over medium - medium low heat stirring constantly until mixture starts to thicken.
6. Once mixture starts to thicken, use a hand whisk to make sure the ingredients are well incorporated together and smooth. Cook just until it starts to bubble and has thickened to the consistency of loose pudding, at which point you want to remove it from the heat and add your zest. It will thicken more as it cools.
7. Transfer to a glass container (don't use metal) and chill in the refrigerator for at least 2 hours.
 |
| This is what the curd will look like after it is cooked |
This lemon curd recipe can be used for many different things.
For the Sponge Cake:
Preheat oven to 400 F
Butter or spray a baking sheet - my favorite size is 11x16". Line with wax paper along the bottom (fold or trim to leave sides exposed) leaving about 2 inches extra overlapping on both narrower ends. Butter or spray wax paper.
Ingredients:
5 eggs separated and at room temperature. *Separate eggs one at a time over a bowl in case one of the yolks break; one little drop of yolk will ruin your egg whites and not allow them to fluff properly.
1/3 cup granulated cane sugar (organic, evaporated cane juice is the best choice)
1/3 cup all purpose flour
1/4 cup tapioca starch/flour
1 tsp vanilla
* Be sure both the bowl you beat the egg whites in and the beater/whisk are perfectly clean and dry. Any amount of fat will ruin your meringue and not allow your egg whites to fluff properly.
1. Beat room temperature egg whites on medium speed until soft peaks begin to form. *Beating on too high a speed will lead to a less stable meringue.
2. Add sugar about 1 Tbsp at a time while beating. Continue to beat until white, glossy stiff peaks form.
3. Transfer beaten meringue egg whites to a large bowl.
 |
| Your egg whites should be glossy and have stiff peaks that stand straight up |
4. Beat egg yolks with vanilla on high speed until light and lemony in color.
5. Sift flour and tapioca starch over egg whites (meringue). Pour egg yolk/vanilla mixture over meringue and flour. Gently fold all together with a spatula until well incorporated and evenly moist.
6. Spread batter evenly over wax paper-lined baking sheet.
7. Bake for about 10 minutes on center rack until golden brown and springy firm to the touch.
8. Remove from the oven and carefully loosen from sides not covered with wax paper with a spatula. Allow to cool for about 5 minutes. Spray top evenly with non-stick spray (I use a coconut oil spray I found - avoid canola) and cover with plastic wrap. Have enough plastic left on either side to be able to wrap the ends once it is rolled. Allow to cool thoroughly.
To assemble the roulade (be sure lemon curd is chilled and cake is thoroughly cooled):
1. Cover plastic-covered spongecake with a large cutting board or bottom of a larger baking sheet and invert onto the other surface. Now the wax paper is on top. Carefully remove wax paper.
2. Spread chilled lemon curd evenly over the spongecake leaving about 1/2" border all the way around. I find it is easier to pile it in the middle and work your way out.
3. Using the plastic wrap (which should now be underneath the cake) to aid in the rolling process, roll the cake up the long way - jelly roll style (the narrower ends will be the ends of the roulade). If you roll it the wrong way it will be way too fat.
4. Overlap the plastic wrap and secure the ends to keep the cake moist.
5. Move the rolled cake back onto the baking sheet. Put in the refrigerator and chill for at least 2 hours. I prefer to leave it overnight. It will stabilize and the flavors will blend that much more wonderfully. I also like to roll it about 1/4 turn every few hours so it has less of a flat side and is rounder, but this last part of the step is not necessary.
6. Remove and slice into 2" slices with a serrated bread knife about 1/2 hour to 1 hour before serving, to allow it to come to room temperature for optimal flavor. I usually plate it at this point.
7. As you are serving it, top with whipped cream and powdered sugar (optional). I also like to garnish with berries and mint sometimes.
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