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Ellen’s Kitchen & Garden

Lemon roulade will get taste buds rolling this spring

Posted Tuesday,
April 22, 2014
1 ·
Photo/Ellen Fox Emerson
By .(JavaScript must be enabled to view this email address)

Roulade is French for the act of rolling.

Roulades can be entrees, such as meats rolled with stuffing, side dishes made of a soufflé-like mixture filled with vegetables or a dessert — sponge cake with a cream filling.

To me, the scent of lemon and spring go hand in hand. And with warmer weather finally here, I thought lemon roulade would make a light dessert perfect for right about now.

Relatively easy, this recipe takes only a little over an hour to prepare. But, everyone will think you labored over it. Once you’ve found how simple and nice this is, perhaps you’ll go on to try it with other flavors such as vanilla, chocolate or strawberry.

A side note for those of you who don’t bake a lot: You might need a larger than usual baking pan. It is known as a “half-sheet” baking pan and measures 12 by 18 inches.

Lemon roulade
Serves 8 to 10

7 eggs at room temperature, separated
1/2 cup of sugar
½ cup of gluten-free pastry flour
½ teaspoon of xanthan gum
A pinch of salt
2 tablespoons of sugar
Zest of one lemon
Juice of one lemon (3 tablespoons)

2 cups of heavy cream
8 ounces of mascarpone cheese
½ cup of sugar
Zest of one lemon
Juice of one lemon (3 tablespoons)
Confectioner’s sugar for garnish
Lemon slices for garnish

Preheat your oven to 375°F. Treat a 12-by-18-inch pan with cooking spray and then line the pan with parchment paper. Spray the paper as well and set aside. In a small bowl, whisk together the flour, xanthan gum and salt and set it aside as well.

In a mixing bowl with the speed set on high, beat the egg yolks and gradually add the half cup of sugar and beat until the color turns a pale yellow and the mixture is thick and voluminous. This may take five minutes. Once thick, beat in the lemon zest and juice.

In a second mixing bowl begin beating the egg whites on low speed. Once they begin to foam, increase the speed to high and slowly add the two tablespoons of sugar. Whip the egg whites and sugar until soft peaks form.

Once soft peaks are formed, gently fold in the egg yolks and then the flour mixture. Once blended, gently spread the mixture into the baking pan, but not to touch the edges. Bake for 13 minutes or until a golden brown. Once baked, remove from the oven and cool for half an hour.

While the sponge cake is cooling, place the cream and mascarpone cheese in a mixing bowl. With the whisk attachment or an electric beater, slowing combine the two. When blended, increase the speed to high and add the sugar, lemon juice and lemon zest. Whip until soft peaks form. Watch closely so not to over beat.

Spread the filling evenly over the cooled sponge cake. Gently roll the cake over using the paper to help move it along. Once rolled, place it on a serving plate and sprinkle with confectioner’s sugar and some thinly sliced lemons. Place in the refrigerator until ready to serve.
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BJ · June 17, 2014 at 12:37 pm
My Great- Aunt Laura and I called these Jellyrolls (plain speak not French).
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