Yesterday, Alona made an extreme lemon and chocolate roulade using this recipe: http://www.myrecipes.com/recipe/extreme-lemon-chocolate-roulade
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| End result... not very roulad-y |
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| Falling apart |
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| Roulade collapse! |
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| Chocolate cake when unrolled |
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| The lemon custard prior to addition of whipped topping |
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| Rolled up chocolate cake part |
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| Ready to bake! |
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| After freezing |
The recipe was followed closely and everything was done as instructed. However, the roulade did not come together as expected. The lemon filling came out perfect. The chocolate cake tasted great. However, together the two flavors did not seem to work very well. The lemon filling would have been better on an almond cake and the chocolate cake would have been better with a raspberry filling. Individually, both parts of this cake tasted great. The putting together part did not work out so well though. Not sure what happened, but the cake did not withstand the rolling unrolling and re-rolling. It kind of ended up being a chocolate lemon creme mound. Even with that though, it still tastes pretty good!
Update: Because the cake was having trouble holding it's shape, we decided to stick it in the freezer. (Hey, it worked with the failed pudding - aka best fudgesicles ever!) And it is SOOO much better now. It actually sort of kind of looks like a roulade and tastes even better. Frozen, the lemon flavor is not as strong and goes better with the chocolate. So, I guess the lesson here is that if a dessert fails - all you have to do is freeze it.
Ingredients:
CAKE:
Baking spray with flour
3 ounces cake flour (about 3/4 cup)
1/3 cup unsweetened cocoa, sifted
1 teaspoon baking powder
1/8 teaspoon salt
5 large eggs, separated
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 tablespoons powdered sugar
FILLING:
2/3 cup granulated sugar, divided
1 tablespoon grated lemon rind
6 tablespoons fresh lemon juice
3 tablespoons unsalted butter, divided
1/8 teaspoon salt
1 tablespoon cornstarch
3 large egg yolks
2 large eggs
1 1/2 cups frozen reduced-calorie whipped topping, thawed
1 tablespoon powdered sugar
Baking spray with flour
3 ounces cake flour (about 3/4 cup)
1/3 cup unsweetened cocoa, sifted
1 teaspoon baking powder
1/8 teaspoon salt
5 large eggs, separated
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 tablespoons powdered sugar
FILLING:
2/3 cup granulated sugar, divided
1 tablespoon grated lemon rind
6 tablespoons fresh lemon juice
3 tablespoons unsalted butter, divided
1/8 teaspoon salt
1 tablespoon cornstarch
3 large egg yolks
2 large eggs
1 1/2 cups frozen reduced-calorie whipped topping, thawed
1 tablespoon powdered sugar
Directions:
1. Preheat oven to 350°. Lightly coat a jelly-roll pan with baking spray. Line bottom of pan with wax paper. Coat paper with baking spray. Set aside.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir with a whisk. Place egg yolks, 1/4 cup granulated sugar, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Place egg whites and cream of tartar in a medium bowl; beat at medium speed until foamy using clean, dry beaters. Beat mixture at high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Sift half of flour mixture over top of egg mixture; gently fold in. Sift remaining flour mixture over top of egg mixture; gently fold in. Spread mixture evenly into prepared pan.
3. Bake at 350° for 9 minutes or until cake springs back when lightly touched in the center. Loosen cake from sides of pan; turn out onto a dish towel dusted with 2 tablespoons powdered sugar. Carefully peel off wax paper; cool 1 minute. Starting at short side, roll up the cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour).
4. To prepare filling, place 1/3 cup granulated sugar, rind, juice, 2 tablespoons butter, and salt in a small saucepan over medium heat. Cook until butter melts and sugar dissolves, stirring frequently (about 4 minutes). Place remaining 1/3 cup granulated sugar, cornstarch, egg yolks, and eggs in a bowl; stir well with a whisk until smooth. Drizzle hot juice mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until mixture thickens and reaches 180° on a candy thermometer (do not boil). Pour mixture through a sieve into a small bowl, pressing on solids. Discard solids. Add remaining 1 tablespoon butter, stirring until butter melts and is combined. Cover surface of mixture with plastic wrap. Chill completely.
5. To assemble roulade, gently stir whipped topping into chilled lemon filling. Unroll cake carefully; remove towel. Spread lemon filling over cake, leaving a 1-inch border around outside edges. Reroll cake; place, seam side down, on a platter. Cover and chill 1 hour.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir with a whisk. Place egg yolks, 1/4 cup granulated sugar, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Place egg whites and cream of tartar in a medium bowl; beat at medium speed until foamy using clean, dry beaters. Beat mixture at high speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Sift half of flour mixture over top of egg mixture; gently fold in. Sift remaining flour mixture over top of egg mixture; gently fold in. Spread mixture evenly into prepared pan.
3. Bake at 350° for 9 minutes or until cake springs back when lightly touched in the center. Loosen cake from sides of pan; turn out onto a dish towel dusted with 2 tablespoons powdered sugar. Carefully peel off wax paper; cool 1 minute. Starting at short side, roll up the cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour).
4. To prepare filling, place 1/3 cup granulated sugar, rind, juice, 2 tablespoons butter, and salt in a small saucepan over medium heat. Cook until butter melts and sugar dissolves, stirring frequently (about 4 minutes). Place remaining 1/3 cup granulated sugar, cornstarch, egg yolks, and eggs in a bowl; stir well with a whisk until smooth. Drizzle hot juice mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until mixture thickens and reaches 180° on a candy thermometer (do not boil). Pour mixture through a sieve into a small bowl, pressing on solids. Discard solids. Add remaining 1 tablespoon butter, stirring until butter melts and is combined. Cover surface of mixture with plastic wrap. Chill completely.
5. To assemble roulade, gently stir whipped topping into chilled lemon filling. Unroll cake carefully; remove towel. Spread lemon filling over cake, leaving a 1-inch border around outside edges. Reroll cake; place, seam side down, on a platter. Cover and chill 1 hour.
What we liked:
The idea was great. The chocolate cake tasted great. The filling was great. The whole thing can be put together in about an hour, minus the chilling/standing parts. Just an hour of active work in the kitchen.
What we didn't like:
It did not come together at all. The lemon filling would be better in an almond or white cake. With chocolate, we would make a raspberry filling.
What Kaspian thought about it:
It did not grab his attention at all.
Next time:
Make a raspberry filling for chocolate or white cake for lemon filling.
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