One of my testers tasted the cake made from my Lemon Curd Roulade Recipe, and said… “Hey, this is like my mom’s Lincoln Log Cake.” I don’t know about Lincoln, but I do know that this simple rolled cake is old fashioned, looks “fancy”, but comes together easily. The wonder of this cake is how versatile it is. This version has a lemon curd filling, but since the “cake” part is vanilla flavored, the same cake can easily be made with chocolate, jam, or whatever you like best.
A Roulade is just a roll…
Now, don’t be daunted… I know it seems like there are a lot of steps, but those of you who know me will realize that I will use 5 words when 1 will do…. Read through the steps, you will be fine. I’ve given the instructions for the cake first… the recipes for filling and syrup are below it.
If you use the Lemon Filling, be sure to make it in advance. Go ahead and make it the day before (but do resist sitting down with the bowl and a spoon) so you are ready to roll when the cake is ready. The lemon flavored simple syrup adds moisture and a kick of flavor to the cake (and it’s great in iced tea).
This simple Lemon Curd Roulade Recipe is made with a plain Vanilla cake, so you can substitute different flavors for the filling.
Try it with Chocolate or Vanilla Cream ( just use plain Simple Syrup to moisten the cake)
Vanilla Cake Roll:
Vanilla Cake Roll
¾ cup Granulated Sugar
3 Whole Eggs
3 Egg Yolks
1 tsp Vanilla Extract
3 Egg Whites
1/8 tsp Cream of Tartar
4 tsp Granulated Sugar
2/3 cup Sifted Flour
Lemon Curd Filling:
2/3 cup Granulated Sugar
½ cup unsalted Butter
1/3 cup fresh lemon juice
1 to 2 Tbl Lemon Zest
2 Egg Yolks
Simple Syrup with Lemon:
1/3 cup granulated Sugar
6 Tbl Water
1 Tbl Lemon Juice
Preheat the oven to 450 degrees Fahrenheit (yup 450)
Spray Non-stick spray or butter an 11 x 17 inch jelly roll pan (if your pan is within an inch in either direction of these measurements, it will work) Lay in a layer of Parchment Paper (yes, you have to) then spray the parchment paper. Believe me... having the cake stick is a drag.
You can do this 2 ways.... If you are feeling strong and energetic...in a medium bowl, whisk together the ¾ cup Sugar, the 3 Eggs and the 3 Egg Yolks. You want to whisk until the mixture looks pale, and when it comes off the whisk, it dissolves slowly back into the stuff in the bowl. It will take a while.
Now, if you don't have tons of energy, go ahead and whisk the sugar and egg in a stand mixer. You want it to look pale, and thicken up a bit.
In another bowl whip up the Egg Whites with the Cream of Tartar on high to stiff peaks. If you used the mixing bowl to whisk up the egg yolks, pour that into another bowl, and make sure the mixing bowl is SUPER CLEAN. Any residual stuff will keep the egg whites from looking like anything but clear-ish goo. Keep an eye on the egg whites as you beat them... you want stiff, but not dry. Stop the mixer occasionally, and lift up the beater... if the whites follow and stay up, you are there. Sprinkle in the 4 teaspoons of Sugar, and beat another minute until the egg white looks shiny or glossy.
Now to combine it all....
Sprinkle the flour through a sieve into the egg yolk mixture, then gently fold it in to the egg yolk mixture.
Fold 1/3 of the egg whites into the egg yolk mixture... then fold in another 1/3... then the last 1/3. You don't want to mix it. You want to lightly fold it in to keep as much volume as possible in the batter.
Spread the batter into the prepared pan. Edge to edge... spread it smooth.
Put the pan into the oven for 7 or 8 minutes. Should start to lightly brown on top.
Let cool in the pan for 5 minutes.
Prepare a cake landing place..... Lay a piece of Parchment paper on the counter, and sprinkle it with Sugar (if you are my Oma, you can use a clean dishtowel sprinkled with sugar).
After 5 minutes, cut along the edges of the pan to loosen the cake... then take a deep breath, count to three, and flip the cake out onto the prepared parchment.
Peel the baking paper off of the top of the cake. Then... using the bottom paper... roll the cake up (you want the roll to be 11 inches long, not 17... so roll the long part up). Let the cake cool completely.
Lemon Curd Filling:
The lemon filling is cooked properly when you can draw a line across the back of a spoon, and it stays clean.[/caption]
Put all of the ingredients in a non-aluminum saucepan... turn heat on LOW (do not hurry this... you'll get scrambled eggs). Whisk until everything melts together, and begins to thicken. This could take 10 minutes... so don't think you can just knock this out while doing 3 other things....
Low, slow, whisk.... When it's thick enough, you can dip a spoon in, and when you pull it out, you can draw a finger across the back of the spoon, and the line will stay.
Pour the lemon filling into a bowl (non-aluminum) and cover with plastic wrap. Press the plastic wrap against the lemon filling so that it doesn't develop a skin. Stick the bowl in the refrigerator until the filling is cold.
This lemon filling is so good... feel free to make and serve it with other things.
Lemon Simple Syrup:
In a small saucepan, combine the water and sugar...cook on low heat until the sugar dissolves. Stir. Raise the heat to medium, and bring to a boil. Take off the heat... add the lemon juice... pour into a container, and let sit until cool.
Assemble the CAKE:
Carefully unroll the cake... sprinkle the entire cake with lemon simple syrup. Spread the lemon filling over the cake... avoid an inch around the edge... the filling will squidge out to cover it.
Roll the cake back up. Stuff will leak out. Use a spoon to gather the leaked stuff and eat it.
Put the Lemon Roulade in the refrigerator until it sets (maybe an hour or two).
Before serving, trim the ends so they are neat and tidy (feed the bits to a passing child... they will love you for it).
Sprinkle the top of the cake with Powdered Sugar (shake it on through a sieve).