Lemon Coconut Roulade
This is very pretty with candied flowers.
Lemon Curd:
2 eggs
1/2 cup sugar
1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1/2 lemon, zest finely grated
2 tablespoons unsalted butter, slightly softened at room temperature
1/2 cup cream
Cake:
3 eggs
1 yolk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup shredded sweetened coconut
2 tablespoons clarified butter
1/2 cup raspberry jam (optional)
1/2 cup cream
1 tablespoon sugar
Candied violets or rose petals
Equipment: 10 1/2 by 15 1/2 by 1-inch jelly roll pan
• Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy.
• Mix in the lemon juice and lemon zest.
• Rest the mixing bowl on the saucepan, with the bowl’s base resting above – not in – the simmering water (pour out some water, if necessary).
• Cook, whisking occasionally, until the mixture is thickened and custardy, about 10 minutes.
• Meanwhile, half fill a large bowl with ice and cover with cold water.
• Remove the bowl of lemon curd from the hot water and whisk in the butter until melted.
• Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff.
• Fold it into the cooled lemon custard. Cover and refrigerate until ready to serve.
• The recipe can be made to this point and kept refrigerated up to 3 days in advance.
Make the Cake:
Preheat the oven to 350 degrees F.
• Butter the jelly roll pan and line it with parchment paper.
• Butter the paper to assure release.
• Have some water simmering in a saucepan.
• Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don’t attach it to the mixer yet) and whisk briefly.
• Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved.
• Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes.
• Meanwhile, sift together the flour and baking powder 3 times.
• Sift it over the whipped egg mixture while folding it in.
• Then fold in the coconut.
• Drizzle in the clarified butter, while folding the batter.
• Immediately pour the batter into the prepared pan and smooth the top with a spatula. Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes.
• Let the cake rest in the pan 1 minute.
• Run a knife along the edge to release the cake.
• Then flip it out onto a tea towel or parchment paper.
• Brush the paper lining with water and let soak 2 minutes before peeling it off the cake. Trim dry edges from the cake.
• Roll the cake up tightly with the towel, rolling away from you.
• Then cool seam-side down on a rack.
• Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge.
• Tightly re-roll the cake and place on a platter seam-side down.
• Dust with confectioners’ sugar.
• Whip the remaining 1/2 cup cream with the sugar until very stiff.
• Keep chilled.
• Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade.
• Place a candied violet* on each rosette.
• Serve in 1-inch thick slices.
*Or any edible flower or use Johnny Jump Ups, pansies, and rose petals or nasturtiums.
Preparation Time: 1 hour
Working Time: ½ hour
Yield: Serves 10
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