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Lemon Cake Roll With Lemon Curd Filling

 
One serving costs about $0.34

$0.34 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 dairy-free,dairy free dessert
spoonacular Score:13%

Spoonacular Score: 13%

 

The recipe Lemon Cake Roll With Lemon Curd Filling can be made in about 45 minutes. For 34 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 251 calories. This recipe serves 10. It is brought to you by Foodista. A mixture of egg yolks, butter, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person has made this recipe and would make it again. Only a few people really liked this dessert. It is a good option if you're following a dairy free diet. 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.

Roll Cake works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

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  rind of a lemon
rind of a lemon
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  rind of a lemon
0.5
rind of a lemon
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
whisk
whisk
oven
oven
spatula
spatula
bowl
bowl
aluminum foil
aluminum foil
pot
pot
baking paper
baking paper
hand mixer
hand mixer
kitchen towels
kitchen towels
baking sheet
baking sheet
whisk
whisk
oven
oven
spatula
spatula
bowl
bowl
aluminum foil
aluminum foil
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: $0.34
Ingredient
1 teaspoon baking powder
2 tablespoons butter
some confectioners' sugar
2 egg yolks
4 eggs
2 lemon (juice)
½ rind of a lemon
1.5 cups sugar
1 cup unbleached flour
½ teaspoons vanilla extract
Price
$0.03
$0.16
$0.26
$0.48
$0.96
$0.41
$0.25
$0.41
$0.28
$0.15
$3.38

Nutritional Information

Quickview
250 Calories
4g Protein
5g Total Fat
47g Carbs
0% Health Score
Limit These
Calories
250k
13%

Fat
5g
8%

  Saturated Fat
1g
9%

Carbohydrates
47g
16%

  Sugar
38g
42%

Cholesterol
104mg
35%

Sodium
96mg
4%

Get Enough Of These
Protein
4g
9%

Selenium
12µg
18%

Phosphorus
70mg
7%

Vitamin B2
0.12mg
7%

Manganese
0.11mg
5%

Vitamin A
247IU
5%

Folate
18µg
5%

Vitamin B5
0.44mg
4%

Calcium
41mg
4%

Vitamin B12
0.23µg
4%

Vitamin D
0.55µg
4%

Vitamin C
2mg
3%

Iron
0.59mg
3%

Zinc
0.42mg
3%

Vitamin E
0.42mg
3%

Vitamin B6
0.05mg
3%

Copper
0.04mg
2%

Vitamin B1
0.03mg
2%

Magnesium
6mg
2%

Potassium
49mg
1%

Fiber
0.35g
1%

covered percent of daily need

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