Dear readers
I apologise for the lack of recipes and posts recently, it’s
just been so busy in the What Claire Baked household. From weddings to babies (not ours before anyone asks!) and parties various, I've struggled to find the time to post. Although, my fellow bloggers also seem to
find that summer is when the blogger world goes quiet, so I feel a little less
guilty about my distinct lack of posts.
This week’s recipe is a simple summer dessert, which feeds
5-6 people. We had Mr WhatClaireBaked’s
family over the other weekend and I had time to make this and chill it on the
Saturday morning before they came for lunch.
Please note - when
you are rolling your roulade sponge and it’s cooling PLEASE USE NON STICK
BAKING PAPER/PARCHMENT. As I discovered (with no
time to remake the sponge) ordinary greaseproof paper will stick to the
sponge. And pull the top of it off.
Clever decoration did mean that the damage was covered, but
you know, these little tips might stop you using the foul language I did that
morning.
If you like roulades, I also have a recipe for Strawberry & Lemon Roulade, if you’d like to give that one a whirl as well.
This recipe is adapted from the Razzle Dazzle Roulade found
on BBC Good Food’s website.
Lemon Curd Roulade
Ingredients
4 medium eggs
100g caster sugar
100g plain flour
1 teaspoon baking powder
Zest of 2 lemons
Filling
250g tub mascarpone cheese
¼ jar good quality lemon curd
Juice of ½ lemon
3 tablespoons icing sugar
Method
1. Heat oven to 200c/180c fan/gas 6. Grease a swiss roll tin
with a little oil and line the base with baking parchment. Put the eggs, caster
sugar and a pinch of salt in a bowl.
2. Whisk the mixture with an electric mixer on medium speed
until the ingredients have combined and doubled in volume. Will probably take 4-5 minutes. When lifting out the beaters the mix should
ribbon and ribbons should stay on the surface for a couple of seconds.
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Whisking the eggs and sugar |
3. Sift in the plain flour and baking powder and quickly
fold the mix together using a metal spoon. Don’t overmix or the sponge won’t
rise.
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Adding the zest to the sponge mix |
4. Transfer the mix to the tin and using a spatula smooth
out the surface so it’s even. Bake in
the oven for around 10 minutes until golden.
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Ready to go in the oven |
5. Remove from the oven and whilst hot, use a knife to score
down around 2cm inward, down the long side of the sponge. This will help you roll.
5. Cut another piece of baking parchment, slightly bigger
than the sponge and transfer the baking parchment to the top of a clean tea
towel.
6. Transfer the
sponge to the clean baking parchment so it’s landscape in front of you with the
creased section closest to you.
7. Begin rolling the sponge away from you, with the baking
parchment round it. Once rolled, cool
inside the tea towel.
8. Whilst cooling,
transfer the mascarpone, icing sugar, lemon curd and lemon juice to a bowl and
mix together with an electric mixer until combined.
9. Once sponge is cool, carefully unroll and use around half
the mixture to fill the sponge. Don’t go too close to the edge or the mix will
seep out.
10. Re-roll the
sponge with the filling and move to your serving plate.
11. Transfer the rest of the filling mix to a piping bag and
pipe stars on top of the cake. Finish
with mini chocolate decorations and keep in fridge until ready to serve.
12. Cut into 5-6 pieces and serve with single cream.
And as usual, I'm entering my recipe into #recipeoftheweek over at A Mummy Too!
Oh my goodness this looks sooooooo good! #recipeoftheweek
ReplyDeleteThanks so much - hopefully you can give it a go too!
DeleteOh wow, this looks absolutely delicious! #recipeoftheweek
ReplyDeleteThanks - it's not too difficult and if the sponge cracks, just decorate it...
DeleteLove the sound of a lemony roulade! Lemon is my favourite flavour at the moment so I love finding new recipes with stacks of lemon in! Glad I'm not the only one who has to cleverly decorate to hide bodged bits! #recipeoftheweek
ReplyDeleteThanks for taking the time to comment. Hopefully you can give this one a go (and decorate if need be!)
DeleteOoh! My Little Chap loves lemon curd (me too!) so I might have to give this a try :)
ReplyDeleteGood luck, hope it goes well if you make it!
DeleteThis looks absolutely amazing, I want some
ReplyDeleteThink it might get squashed in the post...
Delete