How To Make A Delicious Lemon & Caraway Roulade In Under 30 Minutes – The Perfect Desert!
Are you looking for a new, lemon or caraway dessert to try? Maybe you have a family dinner coming up and stupidly, you decided to say “I can bring dessert” and now you have no idea what to bring. Or maybe you want to get more into baking and are looking for an easy, fun recipe to start you off with? Maybe, you just love a lemon and caraway roulade, and you were looking for a great recipe for making one! Well, no matter why you are reading this, this roulade recipe is the best one you will find all day!
This recipe takes around 30 minutes to make, and it has all the perfect ingredients to get that burst of flavour in it! It is a fun recipe for a family to bake together as well, so let’s get cooking!
Lemon & Caraway Roulade ingredients-
5ml of caraway seeds
150ml of whipping cream
25g of butter
5ml of icing sugar
75g of flour
1.25ml of vanilla essence
3 of eggs
75g of lemon curd
75g of caster sugar
caster sugar for dredging
1.25ml of lemon extract
Lemon & Caraway Roulade method-
*BEFORE WE START, MAKE SURE TO PRE-HEAT YOUR OVEN TO GAS MARK 6 OR 200ºC*
Start by grabbing a swill roll tin. Grease the tin, line it with parchment or baking paper and then grease it again.
Then, dry fry your caraway seeds for roughly 1 or 2 minutes until they start to change in colour and the seeds start to become fragrant. Once they have reached this stage, allow them to cool for a while before you move on to the next step, or clean them whilst you go. If you would like to see how to dry fry them just click on this link here!
Then, in a small pot, melt your butter with a wooden spatula, once it is melted remove it from the heat onto a pot stand at the side, letting this cool also.
Weigh out your flour into a small bowl and sieve it out onto a greaseproof or parchment paper. Clean your small bowl and dry it, making sure it is 100% dry as we are going to reuse it right now. In the small bowl weigh out your eggs and sugar, add them into a large bowl and whisk them together until they are thick and creamy.
Receive the flour into the egg and sugar mixture and sprinkle in the caraway seeds that you dry fried earlier, and fold them and the flour in carefully.
Fold in the melted butter that you recently sat to the side, measure out the vanilla extract and add this in as well. Pour the mixture into the prepared tin evenly and pop it carefully into the oven, baking it for roughly 8-10 minutes until the sponge goes well risen and golden brown. Whilst you are waiting on this to bake, you can either clean it whilst you go or move on to a further step.
Once your sponge has baked, turn the sponge out onto lightly sugared greaseproof paper and trim the edges of the sponge, getting rid of the rough and slightly burned/ crispy edges.
Cover the sponge with another sheet of parchment paper, roll up the sponge immediately and then leave it after to cool down.
Whisk the cream to a soft peak, fold in the icing sugar and vanilla essence to
give a piping consistency, and reserve one third of the cream for piping on the piping and decorating at the end of your recipe.
*For help whisking the cream-
WITH AN ELECTRIC WHISK OR STAND WHISK
- Pour the cream into a chilled bowl and begin to beat it on a medium speed, you’ll soon have a bowl of froth and bubbles which will begin to thicken. When you can make trails of cream on the surface that doesn’t sink in immediately you’ll know you are nearly there.
- Keep whisking until the cream forms peaks that flop over at the peaks (soft peaks).
- Once it starts to form soft peaks, whisk in any flavourings, then keep whisking on a slower speed until the cream starts to feel more solid and the peaks don’t flop over any more. Stop at this point.
WITH A HAND MIXER/ NON ELETRIC
- Pour the cream into a chilled bowl and begin to whisk, moving the cream back and forth across the bowl – take breaks when you need to. The cream will start turning to frothy bubbles and then to a thick liquid.
- When you can make trails of cream on the surface that don’t sink in immediately, you’ll know you are nearly there. Keep whisking until the cream forms peaks that flop over (soft peaks).
- Once it starts to form soft peaks, whisk in any flavourings and then keep whisking until the cream starts to feel more solid and the peaks don’t flop over any more (stiff peaks). Stop at this point.
*Back onto the method-
Once you have whisked the cream and folded in the icing sugar and added in the vanilla essence to
give a piping consistency, carefully unroll the sponge and spread the lemon curd over the base/ top of the sponge. Then, Once you have done this cover with the remaining whipped cream, save any for decorating if you would like, it is your choice but I do recommend.
Carefully re-roll and pipe the reserved cream, if you chose to keep extra, along the length of the roulade. I recommend to slice a lemon slice into quarters and lay it along the piped cream and decorating it, or there are many other ways to decorate if wish.
Slice it diagonally and serve on a serving place at room temperature.
And that is your lemon & caraway roulade done! Now serve, eat and enjoy! Like I said it is a perfect desert for a family event, if you want to try something new or even for a dinner party with friends! Enjoy the lemon and Caraway roulade!
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