The recipe Lemon Roulade could satisfy your European craving in about 1 hour and 10 minutes. One serving contains 151 calories, 2g of protein, and 9g of fat. This recipe serves 40. Head to the store and pick up lemon zest, powdered gelatin, sugar, and
Instructions
1
Sprinkle gelatin over 1 Tbsp. lemon juice in a bowl. Set a sieve over a bowl.
Ingredients you will need
Lemon Juice
Gelatin
Equipment you will use
Sieve
Bowl
2
Mix remaining ingredients in a heavy saucepan.
Equipment you will use
Sauce Pan
3
Place over medium-low heat and cook, stirring constantly, until thick enough to coat the back of a spoon, 7 to 10 minutes. Do not boil.
4
Remove from heat; stir in gelatin until smooth. Strain into bowl. Discard solids. Cover bowl with plastic wrap, pressing onto surface. Chill until firm, at least 4 hours. (Can be made up to 5 days ahead. Keep chilled.)
Ingredients you will need
Gelatin
Wrap
Equipment you will use
Plastic Wrap
Bowl
1
Place rack in lower third of oven; preheat to 375F. Line a 15-by-10 1/2-inch rimmed baking sheet with parchment, allowing edges to hang over by 2 inches on short ends. Mist with cooking spray; dust with flour.
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Cooking Spray
All Purpose Flour
Equipment you will use
Baking Sheet
Oven
2
Whisk flour, baking powder and salt to combine. In a large bowl, using an electric mixer on medium-high speed, beat eggs, sugar and extracts until thick, about 5 minutes. Sift half of flour mixture on top; gently fold in. Repeat with remaining flour mixture. Fold in buttermilk.
Ingredients you will need
Baking Powder
Buttermilk
All Purpose Flour
Sugar
Egg
Salt
Equipment you will use
Hand Mixer
Whisk
Bowl
3
Spread batter evenly on baking sheet.
Ingredients you will need
Spread
Equipment you will use
Baking Sheet
4
Bake until toothpick inserted into center comes out clean, 12 to 15 minutes.
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Toothpicks
Oven
5
Remove to wire rack.
Equipment you will use
Wire Rack
6
Run a knife around edges of cake; let cool 5 minutes. Sift 1 1/2 Tbsp. confectioners' sugar over cake; cover with a clean towel. Set a baking sheet on top of towel; invert cake onto towel.
Ingredients you will need
Powdered Sugar
Equipment you will use
Baking Sheet
Knife
7
Remove sheet. Gently peel off parchment.
8
Sprinkle cake with remaining confectioners' sugar. Trim crisp edges.
Ingredients you will need
Powdered Sugar
9
Roll up cake with towel, starting from 1 short end.
Ingredients you will need
Roll
10
Place on a rack, seam-side down.
11
Let cool for 15 minutes.
12
Make frosting: Using an electric mixer, beat butter and sugar on medium speed until light, about 1 minute. Scrape down bowl. With mixer on low, beat in cream cheese until no lumps remain, about 2 minutes. (Do not overbeat.) Stir in zest and vanilla.
Ingredients you will need
Cream Cheese
Frosting
Vanilla
Butter
Sugar
Equipment you will use
Hand Mixer
Blender
Bowl
13
Gently unroll cake.
14
Spread with 1 cup filling, leaving a 1-inch border at 1 of the short ends. (You'll have filling left over; cover and chill.)
Ingredients you will need
Spread
15
Roll cake back up, starting at end with filling flush to edge.
Ingredients you will need
Roll
16
Transfer to platter, seam-side down.
17
Spread frosting on all sides. Cover with plastic wrap; refrigerate for at least 1 hour.