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).
Quick Look at Contents
Lemon Curd Roulade Recipe
Step By Step Photos to Make the Lemon Curd Roulade Recipe
Making Lemon Curd
You know it’s done when you can draw your finger across the back of the spoon and leave a clear trail.
You Can BUY Fillings for your Roulade
Henry & Henry Red Raspberry Pastry and Cake Filling, Redi Pak, 2 PoundHenry & Henry Bavarian Cream Pastry and Cake Filling, Redi Pak, 2 PoundHenry & Henry Chocolate Bavarian Cream Pastry and Cake Filling, Redi Pak, 2 PoundHenry & Henry Pineapple Pastry and Cake Filling, 2 PoundHenry & Henry Lemon Pastry and Cake Filling, Redi Pak, 2 PoundHenry & Henry Strawberry Pastry and Cake Filling, Redi Pak, 2 Pound