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.
How To make Lemon Strawberry Cake Roll's Videos
The BEST Strawberry Swiss Roll Cake Recipe | with Mascarpone Whipped Cream
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This light and fruity strawberry swiss roll cake recipe is what cake dreams are made of! It’s so incredible fluffy and simply melts in your mouth! I make this classic cake recipe with my easy Vanilla Sponge Cake recipe and fill the cake with crushed and diced strawberries. For the frosting, I use a creamy and delicious mascarpone whipped cream frosting. It’s so delicious, you’ll want to eat it with a spoon! I garnish my strawberry cake simply with more strawberries for an elegant finish!
INGREDIENTS:
For Vanilla Sponge Cake:
4 large eggs
¾ cup (150 g) white granulated sugar
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1 tsp baking powder
1/3 cup (40 g) confectioner’s sugar, for dusting
For Mascarpone Frosting:
8 oz (227 g) mascarpone cheese, softened at room temp
1 cup (120 g) confectioner’s sugar
2 tsp vanilla extract
2 ½ cups (590 ml) heavy cream, chilled
1 cup (200 g) crushed strawberries
1 ½ cups (250 g) diced strawberries
Extra berries, for garnish
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Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
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Dessert: Blackberry Lemon Cake Roll (Swiss Roll) - Natasha's Kitchen
This fluffy and moist Blackberry Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think! The cake batter with 4 ingredients & whipped blackberry frosting is ridiculously simple to make.
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Ingredients for Blackberry Lemon Cake:
►5 large eggs, room temp
►3/4 cup granulated sugar
►3/4 cup all-purpose flour
►1/2 tsp baking powder
For the Lemon Syrup:
►1/4 cup warm water
►1 Tbsp granulated sugar
►3-4 Tbsp fresh lemon juice (from 1 medium lemon)
For the Blackberry Frosting:
►8 oz cream cheese, softened
►8 Tbsp (113 grams) unsalted butter, softened
►1 cup powdered sugar
►6 oz blackberries (reserving 6 berries for garnish), coarsely chopped
Optional Garnish:
►3/4 cup heavy whipping cream, chilled
►1 Tbsp powdered sugar
►6 blackberries (taken out of your 6 oz package)
►2 lemon slices, cut into triangles
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15 Min. Swiss Roll Recipe In Fry Pan | Super Spongy Jam Roll Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS 15 Min. Swiss Roll Recipe In Fry Pan | Super Spongy Jam Roll Recipe | Yummy
INGREDIENTS:
2 eggs
Sugar 1/4 cup
Whisk until foamy consistency
All purpose flour 1/4 cup
Baking powder 1/8 tsp
Mix slowly
Oil 1 tbsp
Vanilla 1/2 tsp
Non stick fry pan
Grease oil
Cover the lid hole
Cook it on low flame for 8-10 mins
Spread jam
Keep it in the fridge for 10 mins
Powder sugar
NOTE: 1 CUP = 250 ML
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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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Easiest Swiss Roll Recipe | Basic Vanilla Swiss Roll
Best Swiss Roll Recipe | Simple Way of Making Swiss Roll
Everyone likes cakes and cream rolls but when it comes to a thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of whipped cream and berries; its heaven on earth. Yes, Swiss rolls: it brings out child, hidden inside in you. It always reminds out of the sweet memories of childhood when we love to eat the mini Swiss rolls.
Vanilla Swiss roll cake is fluffy as cloud and light as snow. This cake represents everything good, soft, spongy, feather-light and the filling make it extremely tempting and delicious. Vanilla Swiss roll can is so delicate. The sponge cake fluffs up with extraordinary elegance by soaking moisture from the light whipped cream making every slice so light and airy.
If you are looking for a quick and very easy Swiss roll recipe to satiate your sweet tooth or make for an unplanned party you must try this vanilla roll recipe.
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