Strawberry Lemon Roulade

Makes one roll

  • 4 eggs, separated
  • 1/2 c. sugar
  • 1 tsp. vanilla extract
  • 3-1/2 oz. cake flour
For assembly
  • 1-1/2 to 2 c. lemon curd
  • 2 c. sliced strawberries
1) Preheat oven to 375 F and line jelly roll pan with parchment paper; set aside. 

2) In bowl of stand mixer, whip egg whites with a pinch of sugar. When whites begin holding soft peaks, gradually whip in sugar. Continue whipping until medium-stiff peaks form. In separate bowl, break up yolks with a fork and mix into whites with vanilla. 

3) Fold in flour mixture in about 3 additions. Pour batter into pan and spread evenly. Drag thumb around perimeter of baking sheet to create a small gap between batter and edge of pan. These last two steps will help prevent the edges from cooking too fast or from cooking unevenly. 

4) Bake 10-12 minutes. Surface of cake should appear dry and spring back when touched lightly. If edges start browning before it is done cooking, reduce temperature. Immediately remove cake, still attached to parchment paper, from pan and allow to cool completely on wire rack. 

4) When cool, remove parchment paper and evenly spread a thin layer of lemon curd across surface. Press berry slices into lemon curd. With the long edge of the cake in front of you, carefully roll the cake up. Tightly wrap rolled cake with plastic wrap. Store in refrigerator at least 1 hour or until ready to serve. 

Source: Roulade adapted from L'Academie de Cuisine
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