Lemon and raspberry are two of my favorite flavors, even more so when they’re combined in the same treat. For Easter, I decided that I wanted a lemon-based dessert; I found a few recipes for lemon roulade, but most of them involved a cream cheese or marascapone filling. I wanted something a bit lighter, so I chose a scratch-made raspberry filling and I must say, the end result is delicious.
Rolling a cake can be intimidating, but remember, on this blog, we have no fear. The original recipe for the cake portion of this roulade involved allowing the cake to cool completely before filling and rolling it, but I chose to let it cool for just a few minutes before I rolled it in a heavily-powdered-sugared tea towel. I’d recommend rolling it immediately after removing it from the pan just to be on the safe side rather than waiting any time at all. Also, keep a very close eye on your filling; it goes from liquid to thickened in a matter of seconds!
If you’d rather forgo the tangy lemon icing, you could easily dust the roulade with powdered sugar or serve it with fresh whipped cream. But since you’re working with lemons and will likely have a few tablespoons of lemon juice left over, the icing is a nice way to make the most of it.
Part I: Lemon Cake
Ingredients
- 3/4 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- zest of 3 small to medium-sized lemons
- 1 1/2 teaspoons vanilla extract
Preparation
Preheat oven to 375 degrees. Line a 15 x 10 x 1 jelly roll pan with parchment; spray with baking spray and dust with flour. I used a sieve and dusted the flour directly onto the parchment. Lay a thin tea towel on a counter top and dust heavily with powdered sugar.
In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
In a mixing bowl, beat sugar and eggs on medium-high speed for 3 minutes until thickened and light in color.
Add lemon juice, lemon zest, and vanilla and beat until combined.
With the mixer running on low, add flour and beat until just combined.
Pour batter into prepared pan and gently spread with an offset spatula to distribute the batter in one even layer.
Bake for 10-12 minutes, until edges are just golden and cake springs back when touched.
Remove from oven and immediately flip onto a cooling rack; remove parchment paper and quickly flip cake onto the prepared tea towel. Roll up quickly from the short end, placing on a cooling rack to cool completely before filling.
Part II: Raspberry Filling
Ingredients
- 1 1/2 cups frozen raspberries, pulsed in a food processor to crumb-like texture
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 – 2 tablespoons water
Preparation
In a medium saucepan, combine raspberries, sugar, and lemon juice. Heat until raspberries begin to liquefy; quickly place in the bowl of a food processor and puree. Return to heat; cook until mixture reaches a low boil.
In a small glass measuring cup, place cornstarch and add 1 tablespoon water; mixture will thicken and almost harden immediately, so add another 1/2 to 1 tablespoon of water to achieve a pourable consistency. Whisk into raspberry mixture and cook at a low boil for 1-2 minutes; mixture will thicken very quickly and become glossy.
Remove from heat and place in a small bowl to cool completely before using. Note: this filling will not be seedless unless you pass the puree through a sieve before returning to the stove and adding the cornstarch and water.
Once both the cake and filling are completely cool, carefully un-roll cake and spread with filling. Re-roll and wrap tightly in plastic wrap; store in the refrigerator overnight to set.
Part III: Tangy Lemon Glaze
Ingredients
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Preparation
In a small bowl, combine 1 cup powdered sugar about 2 tablespoons lemon juice; mix well to completely combine. Add another 1/2 cup powdered sugar and up to 1 more tablespoon lemon juice to achieve a thick drizzling consistency; stir in lemon zest until well-combined.
Unwrap cake and place on a platter or cake plate. Pour glaze down the center of the cake, allowing to drip over the sides, spreading as necessary to cover the entire top of the cake. Allow glaze to harden, then return cake to the refrigerator for storage.
amy bakes in the 'burgh 