Oh, and I almost forgot, I was able to use my brand spankin new Kitchen Aid blender for this! It was great!! It made a perfect meringue and whipped cream, so easy!
A Wholesome Lemon Roulade
This lemon roulade is done in 4 parts but oh so worth it! I would suggest making the lemon curd a day or even a week in advance as it keeps in the refrigerator for up to 3 weeks.
This recipe calls for a lot of “folding.” It’s a very important technique in this recipe as you will need to make a cake light and spongy enough to roll. If you are not familiar with folding, below is a great video to learn the proper technique.
Part 1 – Lemon Curd
Makes 1lb, for the lemon roulade we’ll only use 4 tbls
- grated zest and juice of 3 lemons
- 1/4 cup raw honey
- 1 tablespoon arrowroot powder
- 2 egg yolks
- 4 tablespoons butter
- Put the grated zest and juice of 3 lemons into a pan with 1/4 cup of raw honey. Bring to a boil, stirring until the honey has mixed in with the lemon juice.
- Mix to a paste 1 tablespoon of arrowroot powder with 1 tablespoon of water.
- Add to the lemon/honey mixture.
- Remove from heat and beat in 2 egg yolks.
- Return to low heat and mix for about 2 minutes and then remove from the heat again.
- Gradually beat in 4 tablespoons butter, at room temperature.
- Pour into a mason jar, or other sterilized jar, cover and seal.
- Let the curd cool, then chill.
Part 2: Lemon Roulade Sponge
- 4 eggs, separated
- 2 oz (1/4 cup) raw honey
- Grated zest of 2 lemons
- 1 tsp pure vanilla extract
- 1/4 cup ground almonds
- 3 tbl sifted coconut flour
- 3 tbls, organic powdered sugar for dusting and making it look oh so festive
- Preheat the oven to 375F. Grease a 13 x 9-inch jelly roll pan and line with parchment paper.
- In a large bowl, beat the egg yolks with 1 oz (1/8 cup) raw honey until light and foamy.
- Beat in the lemon zest and vanilla extract, then lightly fold in the ground almonds and coconut flour using a rubber spatula or large metal spoon.
- Beat the egg whites in a greasefree bowl until they form stiff, glossy peaks. Gradually beat in the remaining 1oz (1/8 cup) of raw honey to form a stiff meringue.
- Fold in 1/3 of the meringue at a time into the egg yolk mixture. Do not overfold, just enough to incorporate.
- Pour into the prepared pan, level the surface, and bake for 10 minutes, or until risen and spongy to the touch.
- Cover loosely with parchment paper and a damp dish towel.
- Let the cake cool in the pan.
Part 3 – Make the lemon cream
- 1 cup heavy cream
- 4 tablespoons fresh lemon curd
- Whip the cream in a stand mixer. Make sure you do not over whip and turn the cream into butter Below is a great video on how to properly make whipped cream. I used my stand mixer and put my mixing bowl and whisk in the freezer before whipping.
- Lightly fold in the lemon curd.
Part 4 – Assembly
- Sift the confectioners sugar onto a piece of parchment paper.
- Turn the sponge onto it. Peel off the lining paper and spread the lemon curd cream over the surface of the sponge, leaving a border around the edge.
- Using the paper underneath as a guide, roll up the sponge from one of the long sides.
- Place on a serving platter with the seam underneath.
This recipe is a part of Real Food Wednesday hosted by Cheeseslave and Kelly the Kitchen Kop.