Extreme Lemon And
Chocolate Roulade Recipe
Ingredients :
Cake:
Baking spray with
flour
3 ounces cake
flour (about 3/4 cup)
1/3 cup
unsweetened cocoa, sifted
1 teaspoon baking
powder
1/8 teaspoon salt
5 large eggs,
separated
3/4 cup
granulated sugar, divided
1 teaspoon
vanilla extract
1/4 teaspoon
cream of tartar
2 tablespoons
powdered sugar
Filling:
2/3 cup
granulated sugar, divided
1 tablespoon
grated lemon rind
6 tablespoons
fresh lemon juice
1/8 teaspoon salt
1 tablespoon
cornstarch
3 large egg yolks
2 large eggs
1 1/2 cups frozen
reduced-calorie whipped topping, thawed
1 tablespoon
powdered sugar
How to Make It :
Step 1
Preheat oven to
350°. Lightly coat a jelly-roll pan with baking spray. Line bottom of pan with
wax paper. Coat paper with baking spray. Set aside.
Step 2
To prepare cake,
weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, cocoa, baking powder, and salt in a bowl; stir with a whisk.
Place egg yolks, 1/4 cup granulated sugar, and vanilla in a large bowl; beat
with a mixer at medium speed until light and fluffy (about 4 minutes). Place
egg whites and cream of tartar in a medium bowl; beat at medium speed until
foamy using clean, dry beaters. Beat mixture at high speed until soft peaks
form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating
until stiff peaks form (do not overbeat). Stir one-fourth of egg white mixture
into egg yolk mixture; gently fold in remaining egg white mixture. Sift half of
flour mixture over top of egg mixture; gently fold in. Sift remaining flour
mixture over top of egg mixture; gently fold in. Spread mixture evenly intoprepared pan.
Step 3
Bake at 350° for
9 minutes or until cake springs back when lightly touched in the center. Loosen
cake from sides of pan; turn out onto a dish towel dusted with 2 tablespoons
powdered sugar. Carefully peel off wax paper; cool 1 minute. Starting at short
side, roll up the cake and towel together. Place, seam side down, on a wire
rack; cool completely (about 1 hour).
Step 4
To prepare
filling, place 1/3 cup granulated sugar, rind, juice, 2 tablespoons butter, and
salt in a small saucepan over medium heat. Cook until butter melts and sugar
dissolves, stirring frequently (about 4 minutes). Place remaining 1/3 cup
granulated sugar, cornstarch, egg yolks, and eggs in a bowl; stir well with a
whisk until smooth. Drizzle hot juice mixture into egg mixture, stirring constantly
with a whisk. Return mixture to pan. Cook over medium heat until mixture
thickens and reaches 180° on a candy thermometer (do not boil). Pour mixture
through a sieve into a small bowl, pressing on solids. Discard solids. Add
remaining 1 tablespoon butter, stirring until butter melts and is combined.
Cover surface of mixture with plastic wrap. Chill completely.
Step 5
To assemble
roulade, gently stir whipped topping into chilled lemon filling. Unroll cake
carefully; remove towel. Spread lemon filling over cake, leaving a 1-inch
border around outside edges. Reroll cake; place, seam side down, on a platter.
Cover and chill 1 hour. Sprinkle cake with 1 tablespoon powdered sugar. Cut
cake into slices.