How To make Lemon Strawberry Cake Roll
for filling: 4 egg yolks
1/2 cup sugar
1/2 stick unsalted butter
2 lemons -- juice of
1 teaspoon grated lemon rind
1 cup well-chilled heavy cream
1 pint small to medium strawberries
for cake: 4 large eggs -- separated
1/2 cup granulated sugar
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup cornstarch
confectioners' sugar for dusting for lemon syrup: 2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
lemon glaze: 1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice
To make filling: In a heavy saucepan combine the egg yolks, sugar, butter and t he lemon juice. Cook the mixture over medium low heat, stirring until the butte r is melted and custard is thick enough to coat a spoon. Do not let the mixture boil. Transfer the custard to a bowl and stir in the lemon rind. Let the custa rd cool, cover with a buttered circle of waxed paper, and chill. In a chilled b owl whip the cream until it forms soft peaks. Cover and chill. Remove the straw berry hulls and either halve or quarter the berries, depending on their size. C over and chill.
Make cake: Preheat oven 350 degrees. Line the bottom of a greased jelly roll pa n, 15 1/2 by 10 1/2 by 1-inch, with foil. Grease the foil and dust with flour k nocking out excess. In a bowl with an electric mixer beat egg yolks, 1/4 cup gr anulated sugar, zest and vanilla until thick and
pale and mixture forms a ribbon when beaters are lifted. In a large bowl with c lean beaters beat egg whites until they hold soft peaks. Beat in the remaining sugar and gradually beat egg whites until they hold stiff peaks. Stir 1/3 of th e whites into the yolk mixture to lighten it and fold in remaining whites gentl y but thoroughly. Sift flour, salt and cornstarch over batter and fold until ba tter is just combined. Spread batter evenly in prepared pan and bake in middle rack of oven for 6 to 9 minutes or until cake is lightly colored and springs ba ck when pressed lightly. Dust a
kitchen towel generously with confectioners' sugar and invert cake onto it. Rem ove foil carefully from cake. Starting with the long side, roll up cake loosely but gently in the towel and cool 30 minutes.
Make lemon syrup: In a small saucepan combine 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice and 1 tablespoon water and bring to a simmer, sti rring until all the sugar is dissolved. Keep syrup warm.
Assemble cake: Stir half of the chilled whipped cream into the chilled lemon cu rd until mixture loosens up. Fold in remaining whipped cream. Unroll cake and c arefully brush with half the warm syrup. Spread cake with lemon curd filling. A rrange halved strawberries over the filling. Reroll the cake carefully. Transfe r cake to a platter seam side down, and brush with remaining syrup. Chill roll covered loosely for at least 2 hours or overnight.
Make lemon glaze: In a small bowl whisk together 1/2 cup confectioners' sugar a nd 1 tablespoon lemon juice to make a pourable glaze. Transfer glaze into a sma ll resealable plastic bag. Snip one corner to make a small hole. Trim ends of c ake diagonally and squeeze glaze decoratively over cake.
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STRAWBERRY CAKE ROLL #KICA #pastry #rollcake #cakerecipe
In this video our brand chef Aleksandr Trofimenkov is sharing how to make perfect cake roll. Get a reliable recipe of sponge batter for cake rolls and learn how to make a smooth cream. Use the idea with strawberry decoration or apply any other like raspberry or chocolate.
Enjoy comfortable cake roll assembling and perfect taste.
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Download PDF recipe here:
LEMON CAKE ROLL Recipe
Learn how to make a LEMON CAKE ROLL! This easy roll cake is full of lemon flavor and filled with lemon whipped cream. It's the perfect cake for spring!
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Lemon Curd:
CAKE:
3 large eggs
¾ cup (150g) granulated sugar
2 tablespoons (30ml) Lemon Juice about 1 medium or ½ large
Zest of one lemon
¼ teaspoon salt
1 teaspoon baking powder
¾ cup (93g) all purpose flour
Powdered sugar to aid in rolling
FILLING:
1 cup (237ml) cold heavy whipping cream
3 tablespoons (21g) powdered sugar
½ cup lemon curd or pie filling would work too
Powdered sugar for dusting
INSTRUCTIONS
Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray. (Use the spray with flour or actually grease and flour the foil to avoid sticking.)
Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form.
Gently fold in the lemon curd. Chill until ready to use.
When cake is cool, carefully unroll the towel. Spread the lemon whipped cream over the cake. (You might have some whipped cream left over.) Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.
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How to Make: Lemon Roll Cake
How to Make: Lemon Roll Cake
Get the recipe here:
If you’ve ever wanted a delicious dessert that looks absolutely amazing, this is the one for you. Perfect for spring or summer (or really anytime you want to remind yourself of warmer months), this is a lemon cream cheese frosting-filled lemon cake that looks just as good as it tastes. There’s nothing worse than putting a ton of effort into a beautiful dessert that ends up tasting bland or dry – thankfully that’s not an issue here. The cake is packed full of that fresh and zesty lemon flavor, and because it’s only cooked for a short period of time, it’s taken out of the oven while it’s still moist and before it has time to dry out.
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The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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Bakery Style Swiss Roll Cake Recipe By Chef Hafsa | Jam Cake Hafsas Kitchen
Today you'll learn how to make Bakery Style Swiss Roll Cake Recipe By Chef Hafsa | Jam Cake Hafsas Kitchen
you'll need following ingredients to make this cake
3 eggs
75g sugar 1/3 Cup
1/4 tsp salt
1/2 tsp vanilla essence
Flour 75g 1/2 cup
oil 50g 1/4 cup
Strawberry Jam as required
desiccated coconut as required
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Fluffiest Roll Cake | Dojima Roll | Japanese Roll Cake
Learn how to make an amazingly fluffy and light Swiss roll cake with some simple steps. I'm sharing my tips and tricks to make it successful at home.
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Check out my other Fluffy desserts:
Fluffy Vanilla Chiffon Cake
Fluffy Genoise Sponge Cake
Strawberry Shortcake
Fluffy Chocolate Cake
[INGREDIENTS]
Enough amount for a 10.5 (26.6 cm) x 15 (38 cm) rectangle sheet pan.
Makes about 8 slices of roll cakes
• Egg white: 170g | 6oz (from about 5 large eggs)
• Granulated sugar for meringue: 70g | 2.5oz
• Egg yolks: 100g | 3.5oz (from about 6 large eggs)
• Granulated sugar for yolks: 30g | 1oz
• Vanilla beans: 1/4 pod
• Cake flour: 85g | 3oz
• Milk: 30g | 1oz or 2 Tbsp
• Oil: 50g | 1.8oz (I used olive oil but you can use any other regular oils)
Bake at 355F | 180C for about 13-15mins
Cake syrup
• Granulated sugar: 30g | 1oz
• Water: 30g | 1oz
Cream
• Heavy cream: 250g | 8.8oz
• Granulated sugar: 8g | 0.3oz
• Vanilla beans 1/4 pod or more as you like!
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Chocolate Banana Cake
Black Forest Cake
Fruits Cream Buns
Creamy Caramel Custard Pudding
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