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Lemon Cake Roll With Lemon Curd Filling

 
One serving costs about $0.35

$0.35 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:9%

Spoonacular Score: 9%

 

Lemon Cake Roll With Lemon Curd Filling might be just the dessert you are searching for. This recipe serves 10 and costs 35 cents per serving. Watching your figure? This vegetarian recipe has 252 calories, 4g of protein, and 5g of fat per serving. This recipe is liked by 1 foodies and cooks. If you have unbleached flour, egg yolks, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. Try Lemon Cake with Creamy Filling and Lemon Curd, Lemon-Almond Cake with Lemon Curd Filling, and White Layer Cake With Lemon Curd Filling for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
2 Tbsps
2 Tbsps butter
butter
some
some confectioners' sugar
confectioners' sugar
2
2  egg yolks
egg yolks
4
4  eggs
eggs
2
2  lemon (juice)
lemon (juice)
0.5
0.5  lemon rind
lemon rind
1.5 cups
1.5 cups sugar
sugar
1 cup
1 cup unbleached flour
unbleached flour
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 tsp baking powder
1 tsp
baking powder
2 Tbsps butter
2 Tbsps
butter
some confectioners' sugar
some
confectioners' sugar
2  egg yolks
2
egg yolks
4  eggs
4
eggs
2  lemon (juice)
2
lemon (juice)
0.5  lemon rind
0.5
lemon rind
1.5 cups sugar
1.5 cups
sugar
1 cup unbleached flour
1 cup
unbleached flour
0.5 tsps vanilla extract
0.5 tsps
vanilla extract

Equipment

baking paper
baking paper
hand mixer
hand mixer
kitchen towels
kitchen towels
baking sheet
baking sheet
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
pot
pot
baking paper
baking paper
hand mixer
hand mixer
kitchen towels
kitchen towels
baking sheet
baking sheet
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
pot
pot


Instructions

  1. Preheat the oven to 350 F degrees.
  2. Butter an 8x12 inch baking sheet, then line with buttered parchment paper, and set it aside.
  3. To make the sponge cake, place the eggs, sugar, lemon rind, and vanilla in the bowl of an electric mixer and beat at high speed until the mixture is light and has tripled in volume. Mix the flour with the baking powder. Using a rubber spatula, fold this in, being careful not to deflate the egg mixture too much.
  4. Pour the batter onto the prepared baking sheet with a 1-inch rim.
  5. Bake for 18-20 minutes, or until the sponge cake is very lightly browned. Let cool for 5 minutes.
  6. Then invert the cake onto a damp kitchen towel sprinkled with the confectioners' sugar. Gently peel off the parchment paper. Carefully roll the cake lengthwise in the towel. Wrap in foil and let cool at room temperature.
  7. To make the filling, whisk together the eggs, egg yolks, sugar, lemon rind and juice in a tempered glass bowl, then add the butter and place over a pot of simmering water. Cook over low heat whisking constantly until the lemon curd starts to thicken. This could take 20-30 minutes. Let cool at least an hour.
  8. Unroll the cake. Cover with the lemon curd, then carefully roll the cake again, this time without the towel. Transfer to a serving platter. Dust with confectioners' sugar. Chill 1 hour or longer.
  9. Slice and serve with fresh berries and whipped cream if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.35
Ingredient
1 teaspoon baking powder
2 tablespoons butter
some confectioners' sugar
2 egg yolks
4 eggs
2 lemon (juice)
½ lemon rind
1.5 cups sugar
1 cup unbleached flour
½ teaspoons vanilla extract
Price
$0.03
$0.24
$0.26
$0.48
$0.96
$0.41
$0.25
$0.41
$0.28
$0.15
$3.46

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
251 Calories
4g Protein
5g Total Fat
47g Carbs
1% Health Score
Limit These
Calories
251
13%

Fat
5g
8%

  Saturated Fat
2g
15%

Carbohydrates
47g
16%

  Sugar
38g
42%

Cholesterol
110mg
37%

Sodium
47mg
2%

Get Enough Of These
Protein
4g
9%

Selenium
12µg
18%

Phosphorus
89mg
9%

Vitamin B2
0.12mg
7%

Manganese
0.11mg
6%

Folate
18µg
5%

Vitamin B5
0.44mg
4%

Vitamin A
217IU
4%

Vitamin D
0.59µg
4%

Vitamin B12
0.23µg
4%

Calcium
35mg
4%

Vitamin C
2mg
3%

Iron
0.58mg
3%

Zinc
0.43mg
3%

Vitamin E
0.4mg
3%

Potassium
89mg
3%

Vitamin B6
0.05mg
3%

Copper
0.04mg
2%

Vitamin B1
0.03mg
2%

Magnesium
6mg
2%

Fiber
0.36g
1%

covered percent of daily need

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