Guess I'm on a roll now!!!
Here's another swiss roll with recipe.
Lemon Swiss roll filling
4 large egg yolks
1 1/2 teaspoons finely grated fresh lemon zest
1/4 cup fresh lemon juice
2/3 cup sugar
1/4 teaspoon cream of tartar
2 sticks (1 cup) cold unsalted butter, cut into pieces
Lemon Swiss roll cakes
4 large eggs, separated
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon vanilla
1/2 teaspoon finely grated fresh lemon zest
1/3 cup confectioners sugar plus additional for dusting Filling:
Whisk together yolks, zest, lemon juice, sugar, and cream of tartar in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about10 minutes. Immediately pour into a bowl, then chill, covered, until cold, about 5 hours.
Preheat oven to 400°F.
Butter a 15- by 10- by 1-inch shallow baking pan (jelly-roll pan), then line bottom lengthwise with a large sheet of parchment paper, letting paper hang over ends by 2 inches, and butter paper.
Beat egg whites in a large bowl with an electric mixer until frothy. Add granulated sugar, 1 tablespoon at a time, beating constantly, and beat until whites just hold stiff peaks. Beat yolks in another large bowl with cleaned beaters until slightly thickened and pale, about 5 minutes with a standing mixer or 7 with a handheld. Fold one fourth of whites into yolks to lighten. Pour yolk mixture over remaining whites, then sift flour and cornstarch on top and fold in gently but thoroughly. Fold in vanilla and zest.
Spread batter evenly in baking pan and bake in middle of oven until cake is puffed and springy to the touch and top is lightly browned, about 10 minutes. Loosen paper from sides of pan. Sprinkle cake with 1/3 cup confectioners sugar, then cover with another sheet of wax paper and a baking sheet. Invert cake onto sheet and remove baking pan. Cool cake completely and peel paper from top.
Spread filling evenly over cake, leaving a 1/4-inch border on all sides. Put a long platter next to a long side of cake. Beginning with a long side and using wax paper as an aid, roll up cake jelly roll–style. Carefully transfer cake, seam side down, to platter, using wax paper to help slide cake. Chill, covered with plastic wrap, at least 2 hours.
Dust cake generously with confectioners' sugar. Slice cake cold, then bring to room temperature before serving.
Recipe from Gourmet
Note: I trimmed off the sides first before rolling it up, as they were a little browned and crispy, thus making it difficult to roll. Also had a jar of thick lemon curd from a friend, and used it instead of making the filling. Much better the next day! Served it with extra lemon curd and ginger-flavored whipped cream on the side. Great with a cup of tea.
I'm off to a long weekend of BBQ-ing at friends and family.
HAPPY LABOR DAY WEEKEND EVERYONE!
Saturday, September 01, 2007
Subscribe to: Post Comments (Atom)
You are teasing me now with all all this swiss-rolling! :)
I 'swiss-rolling' for a laugh, or two! ;)
Your swiss roll looks really good. I bet this lemon swiss roll is super yummy!
Happy labor day weekends to you too!
Lovely Swiss rolls, kept my eyes rolling for some time @_@...Well wanna have virtual BBQ party, looking fwd to it, hopefully you will have some photos to share
You are definitely on a roll! That looks so beautiful. I love lemon swiss roll.
Hi Little Corner of Mine,
Thanks! It does have big lemon flavors that I love! :)
Thanks! LOL! My eyes 'rolling' too! hehe! Sounds great! Let's see what I can do on that virtual BBQ party. ;)
Hi Nora B,
Thanks! LOL! When life gives you lemons, make lemon swiss roll! ;)
really beautiful rolled cake! i love pandan and lemon rolled cake am going to make this soon, thanks ;)
I have never once churned out a succcessful sponge cake, let alone swiss roll. If you don't mind, I'll have three pcs. of your lemon swiss roll. "Blog cakes" are cholestrol free (provided I don't make them)!
I'm having problems updating my post last night and today. Either Blogger or my cranky PC is paying tricks on me.
wow...swiss rolll!!!!!!! Thx for sharing the recipe
that lemon swiss roll looks really moist. Together with the curd... it looks really refreshing. U are definitely on a roll here. ;p
happy long weekend-and you have been tagged on my blog! =)
Thanks! It's pretty good!
Hi Aunty Alice,
3 pcs coming up! hehe! Hope your blogger/pc is up and running now?
Thanks! LOL! OK, will check on my tag. ;)
Oooh, that looks so delicious.
You have lemon curd? It's a shame the meringues didn't get to you. :(
Hi Auntie Judy,
Must call you that now that I started calling Alice aunty, LOL!
Yes I do, and yes, it's such a shame! :(
I love this roll huaa yummy
Ooo... another great swiss roll. U are really tempting me now :P
Have a great BBQ weekend!
Wah! You want to adopt me as your aunty? Suddenly you bestow a title upon me. No need lah. I don't deserve that title lei. Haha!
LOL! Me too!
Hi Blur Mommy,
Hi Aunty Alice,
You definitely deserve it, especially when I found out that you are in Aunty Judy's generation! hehe!!!
Thanks for visiting my blog!
Oops! Just saw your comment. Thanks, ya!
lemon swiss roll, hmmm...yummy. its really looks superb
Wow so many swiss rolls. Looks nice and the lemon swiss roll looks so yummy.
Hi Sue Sue,
This cake looks really good! I have bookmarked it!
Thanks! Have fun trying it!
Swiss roll looks very good. Beautiful pic too. Thanks for sharing the recipe
Thank you! :)
This sounds yummilicious! Might try this one of these days...
Hi Jewelle Tan,
Thanks for visiting! :)
I wonder what I was doing that I missed this recipe too! Yummy, I love rolls! Oh, this will look delicious with guess what... milk caramel...
Oooo! Milk Caramel sounds wicked with this this! :)
I just tried the recipe a while ago. Paired it with vanilla bean cream and strawberries. YUM! it was wicked! thanks for the recipe. First time swiss-rolling success for me!!!
Post a Comment