Lemon Roulade to try

 

For the Lemon Curd

• 1tablespoon lemon zest
• 1teaspoon orange zest
• ¾cup/150 grams sugar
• ¾cup/170 grams unsalted butter  
• ¾cup/180 milliliters lemon juice (from 5 or 6 large lemons)
• ¼cup/60 milliliters orange juice (from 2 large oranges)
• 4large eggs, at room temperature

For the Sponge Cake

• Softened butter, for greasing the pan
• 4large eggs, at room temperature
• ⅔cup/130 grams sugar
• ½teaspoon vanilla extract
• 1cup/130 grams all-purpose flour or cake flour
• 1teaspoon baking powder
• Pinch of salt

For Frosting

• 1cup/240 milliliters heavy cream
• 2teaspoons sugar
• ½teaspoon vanilla extract

  Preparation

  1. Step 1

     Heat oven to 400 degrees. Prepare the lemon curd: Put lemon zest, orange zest, sugar, butter, lemon juice and orange juice in a saucepan over medium heat. Cook until mixture steams, 5 to 6 minutes. Turn heat to low.

  2. Step 2

     Beat eggs in a small mixing bowl. Slowly whisk in 1 cup of the lemon mixture into eggs to temper them, then add everything to the saucepan, whisking.

  3. Step 3

     Cook over low heat, whisking constantly, until mixture begins to thicken and resembles a milkshake consistency, 2 to 3 minutes. Remove from heat and strain through a fine-mesh sieve into a bowl.

  4. Step 4

     Cool to room temperature, then cover and refrigerate until completely cold. The mixture will thicken more when cold.

  5. Step 5

     Prepare the cake: Butter a 10-by-15-inch jelly roll pan. Lay a piece of parchment paper cut to size on the buttered pan and butter the parchment.

  6. Step 6

     In the bowl of a stand mixer fitted with a whisk (or using hand-held electric beaters and a mixing bowl), combine eggs and sugar. Beat mixture at medium-high speed until thick and doubled in volume, about 5 minutes. Add the vanilla extract.

  7. Step 7

     In a mixing bowl, combine flour, baking powder and salt. At low speed, gradually incorporate into egg mixture. Setting bowl aside, use a rubber spatula to fold batter to ensure everything is well mixed.

  8. Step 8

     Pour batter into the prepared pan and spread to the edges. (Batter should be about ½-inch thick.)

  9. Step 9

     Bake until firm and barely browned, 5 to 6 minutes. Do not overbake or cake will be dry and difficult to roll.

  10. Step 10

      Let cake cool until just warm to the touch, about 15 minutes. (If necessary, run a small knife around the edge of the pan to separate the cake from the edges.) Beginning at the short end of the pan, roll cake and parchment into a tube shape, and let sit. Unroll when completely cool. This helps the cake achieve the correct shape.

  11. Step 11

      With a spatula, spread lemon curd over the surface of the cake, leaving a 1-inch border at the edges, and roll it all without the parchment back into a tube shape. Carefully transfer to a platter, seam-side-down, wiping away any extra curd. Refrigerate for about 2 hours before frosting, then trim off about 1 inch at both ends of cake for a neat presentation.

  12. Step 12

      Prepare the frosting: Beat together cream, sugar and vanilla in a chilled mixing bowl. Whip just until cream is fluffy and soft, not stiff, about 5 minutes.

  13. Step 13

      Dollop cream along top of cake, then use a metal spatula or soup spoon to spread over sides and ends of cake. The frosting should look like a fluffy cloud, not like a plastered wall. Return cake to the refrigerator for 2 hours and up to overnight. To serve, cut crosswise into 1-inch slices.

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