Make this Beautiful Lemon Roulade!

Print the recipe: https://www.dimitrasdishes.com/lemon-roulade-cake/

Ingredients
Sponge Cake:

5 eggs at room temperature
3/4 cup (165g) granulated sugar
1 teaspoon pure vanilla extract
3/4 cup (110g) all-purpose flour
1 teaspoon (6g) baking powder
1/4 teaspoon salt
1-2 tablespoons lemon zest
The Syrup:

1 cup water
1/2 cup sugar
1/2 cup lemon juice
The Pastry Cream:

2 cups (475ml) whole milk
4 tablespoons (40g) corn starch
3/4 cup (187g) granulated sugar
1/4 teaspoon salt
4 egg yolks
1/4 cup heavy whipping cream
1 teaspoon pure vanilla extract
Lemon Curd:

6 eggs
1 and 1/2 cups (340g) granulated sugar
1/2 cup (125ml) lemon juice
4 ounces (113g) butter
zest of 4 lemons (4 tablespoons)
Lemon Whipped Cream:

3/4 cup heavy whipping cream
4-5 tablespoons lemon curd
Instructions
Make the Lemon Curd: Combine the eggs, sugar, and lemon zest in a large mixing bowl and whisk together. Fill a medium saucepan up a third of the way up with water and bring to a boil. Reduce the heat to medium and place the bowl on top. Cook the egg mixture for about 10 minutes. It is ready when it has thickened to the consistency of whipped cream. Remove the bowl from the heat and add the butter. Whisk together until the butter has incorporated. Cover with plastic wrap and cool to room temperature.

The Lemon curd can be stored in a freezer-safe container frozen for up to 3 months.

Make the Pastry Cream: Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hot milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.

The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.

Make the Cake: In the bowl of a tabletop mixer that has been fitted with the whisk attachment, combine the eggs, sugar, and vanilla extract. Whisk together until fluffy and doubled in volume. About 5 minutes on high speed.

In a bowl, whisk together the flour, baking powder, lemon zest, and salt.

Add the flour mixture to the mixer and whisk until just combined.

Line a half sheet (17.88 x 12.88 x 1.06 inches) with parchment paper. Spread the batter evenly into the pan.

Bake on the center of a preheated (350 F, 175 C) oven for 13 minutes. The cake is ready when a toothpick that has been inserted in the center comes out clean.

As soon as the cake comes out of the oven run a knife around the edges to release it from the pan and dust the top with confectioners sugar.
Place a clean kitchen towel on top of the cake and another pan (the same size) on top of the towel.
Carefully flip the pans over to release the cake.
Peel the parchment paper off of the cake and discard it.
Dust a thin layer of confectioners sugar on top and roll the cake up along with the towel. Set aside to cool completely.

Make the Syrup: In a small saucepan combine all of the syrup ingredients, whisk together and bring to a boil. As soon as the sugar has dissolved remove the pan from the heat.

Make the Whipped Cream: In the bowl of a tabletop mixer that has been fitted with the whisk attachment, combine the heavy cream with 2-3 tablespoons of the chilled lemon curd. Whisk together until thickened. Taste and add more lemon curd if desired. Transfer the cream into a pastry bag that has been fitted with a large star tip.

Assemble the Cake:

Unroll the cake onto a board and brush it lightly with the syrup.

Spread a thin layer of the lemon curd over top.

Spread the pastry cream over the cake.

Carefully roll the cake up and transfer it to a serving platter.

Brush the tp and sides of the cake with lemon syrup.

Pipe whipped cream rosettes on top of the cake and garnish with either lemon slices or berries.

Chill the cake in the refrigerator overnight or for 1-2 hours before serving.

Kali Orexi!

Notes
Make Ahead Instructions:

The entire cake can be made ahead (assembled as a roll) and frozen for up to a month. Decorate it with the whipped cream rosettes before serving. Make sure to wrap it with pastic wrap and then with foil so taht it does not absorb freezer odors. Thaw overnight in the refrigerator.

The Lemon Curd recipe makes more than is needed for this cake. Lemon curd keeps fresh in the freezer for up to 3 month and it thaws quickly at room temperature.

The Pastry cream and the syrup can be made 2 days ahead of time and stored in the refrigerator. Whip the pastry cream using a mixer so taht it is smooth before spreading over the cake.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes