Lemon and Blueberry Roulade

Enjoy summer blueberries and citrus lemon in this beautiful lemon and blueberry roulade made with a lovely sponge cake.

Welcome to August’s Secret Recipe Club! This month I was assigned to Susan’s blog food. baby. life. She lives in Australia which means most of her measurements are metric but that shouldn’t stop you from taking the extra minute of two to convert them (yay Google). Especially with recipes such as No-Bake Chocolate Chip Cheesecake, Bacon and Egg Pie, and a Baked Yogurt Tart with Cherries and an Oatmeal Crust.

As usual I was torn by the expansive list of delicious recipes. After narrowing it down to 3, I handed them over to Bob for his input and he picked this lemon and blueberry roulade. It had been a very long time since I have made a roulade so I think he chose well. Even better when I realized I did not have to go to the store for ingredients because I had everything already! I might be a food hoarder.

But I digress. This roulade is lighter in taste than most roulades I have had in the past owing to the spongy cake, citrus lemon, and sweet blueberries. Lemon or lime with blueberries is yet another combo like peanut butter and chocolate that never fails. As such, I did kind of wish there had been more filling and I may double it next time because I can never have enough cream cheese frosting/filling.

Four years ago: Baked Mini Bowties

LEMON AND BLUEBERRY ROULADE

Serves 8

Ingredients:

CAKE

3/4 cup all-purpose flour, sifted

1 tsp baking powder

1/4 tsp salt

3 large eggs, separated

3/4 cup powdered sugar, divided

2 Tbsp hot milk

FILLING

4.5 oz. cream cheese, at room temperature

1 Tbsp sugar

Zest of 1 lemon

1/4 cup heavy cream

1/2 cup frozen blueberries, thawed

Directions:

1. Preheat oven to 390 degrees F (200 C). Grease and line the base and 2 sides of a 9×12.5-inch swiss roll pan, allowing the paper to extend about 2 inches over the sides.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Place the egg whites in a large bowl and beat with an electric beater until soft peaks form. Gradually add in 1/2 cup of the sugar, continuing to beat just until the sugar has dissolved.
4. With the beaters running add the egg yolks one at a time, and beat until the mixture is thick and pale, about 5 minutes.
5. Working quickly, pour the hot milk down the side of bowl, add the flour mixture, and gently fold them through the egg mixture just until there are no pockets of flour left, do not overmix.
6. Spread evenly in the prepared pan and bake for 8 or until slightly golden and set.
7. While the cake cooks, place a clean tea towel on the counter and sprinkle with extra sugar roughly the same size as the cake. Once the cake is done, flip on the the sugared towel and gently peel off the baking paper. Starting on a short edge, turn the tea towel up over the cake and roll up together. Leave the cake to cool 15 minutes or until ready to fill.
8. To make the filling, in a medium bowl beat the cream cheese, sugar and lemon zest until smooth. Add the cream a little at a time, continuing to beat until it is all incorporated and the mixture is smooth.
9. To assemble, carefully unroll the sponge and spread with the cream cheese mixture, leaving a 1/2-inch border around the edges. Sprinkle with the blueberries. Carefully re-roll the sponge and place seam side down on a serving plate. Chill before serving, sprinkled with extra powdered sugar for garnish if desired.

Source: Converted from food. baby. life.