Lemon Roulade Recipe

Posted by
Rate It!
Lemon Roulade
Add your photo!
Ingredients
21
Count
Nutrition
17768
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make filling: Sprinkle gelatin over 1 Tbsp. lemon juice in a bowl. Set a sieve over a bowl. Mix remaining ingredients in a heavy saucepan. 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. 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.)
  2. Make cake: Place rack in lower third of oven; preheat to 375°F. 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. 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. Spread batter evenly on baking sheet. Bake until toothpick inserted into center comes out clean, 12 to 15 minutes. Remove to wire rack.
  3. 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. Remove sheet. Gently peel off parchment. Sprinkle cake with remaining confectioners' sugar. Trim crisp edges. Roll up cake with towel, starting from 1 short end. Place on a rack, seam-side down. Let cool for 15 minutes.
  4. 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.
  5. Gently unroll cake. 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.) Roll cake back up, starting at end with filling flush to edge. Transfer to platter, seam-side down. Spread frosting on all sides. Cover with plastic wrap; refrigerate for at least 1 hour. Let stand at room temperature for 15 minutes. Garnish with strawberries, if desired.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 17767.54 Kcal (74389 kJ)
Calories from fat 14868.6 Kcal
% Daily Value*
Total Fat 1652.07g 2542%
Cholesterol 5511.05mg 1837%
Sodium 2297.1mg 96%
Potassium 2827.65mg 60%
Total Carbs 716.89g 239%
Sugars 605.44g 2422%
Dietary Fiber 8.58g 34%
Protein 103.17g 206%
Vitamin C 238.6mg 398%
Vitamin A 18.1mg 603%
Iron 7.4mg 41%
Calcium 1431.3mg 143%
Amount Per 100 g
Calories 465.12 Kcal (1947 kJ)
Calories from fat 389.23 Kcal
% Daily Value*
Total Fat 43.25g 2542%
Cholesterol 144.27mg 1837%
Sodium 60.13mg 96%
Potassium 74.02mg 60%
Total Carbs 18.77g 239%
Sugars 15.85g 2422%
Dietary Fiber 0.22g 34%
Protein 2.7g 206%
Vitamin C 6.2mg 398%
Vitamin A 0.5mg 603%
Iron 0.2mg 41%
Calcium 37.5mg 143%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 492.2
    Points
  • 511
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top