Lemon Roulade

The French Pastry Chef	Lemon Roulade
Category: Tranche Cakes
Photograph: YES	Serving Size: 12 Slices	Storage Factor: +1 Days
Difficulty: Advanced

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Ingredients Required: Lemon Roulade

	Ingredient	Quantity
1.	10" x 15" Yellow Jelly Roll Cake	1
2.	Yellow Cup Cakes	10
3.	Lemon Cream	14 ounces (*use 3 egg Yolks)
4.	Decorative Meringue	1/2 Batch (*use 3 egg Whites)

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Preparation Instructions: Lemon Roulade

Read the Preparation Instructions

Click to view Instructions (5 samples remain) Read the Preparation Instructions

Read the Preparation Instructions

Process	Instructions
1. Prepare Cakes	This was made from a yellow cake mix. Prepare the 10 cup cakes first, get them baked, cooled and out of their papers. Store them in the freezer until you need them. Grease a 10 X 15 pan and line it with parchment paper. Then fill the pan with the remainder of the batter. Spread it out evenly across the pan. Bake the Jelly Roll cake and cool in the pan for 5-10 minutes. Prepare a large sheet of paper or plastic bag that will be big enough to wrap the log in. (16 X 24) Transfer the cake (paper and all) off the pan and onto the rolling sheet. (see the photo album).
2. Fill	Using a pastry bag fitted with a wide flat cake icing tip, distribute the 14 ounces of filling evenly - covering the entire sheet. Lay the cup cakes (end to end) across the center of the cake (see the photo album).
3. Roll	Lift the plastic using it to help roll the cake. Keep it tightly rolled. Tuck the ends in tight. At this point the roulade could be stored in the refrigerator for up to two days before decorating and serving.
4. Apply	Un-wrap the roulade, peeling the baking paper from it's surface. Using a sharp knife slice a thin layer of cake from each end of the cake. Place the roulade on the serving tray or tranche board. Ice the ends of it with the decorative meringue. Next apply the outer coating with the cake icing tip in a large pastry bag. Start low near the base plate and make long continuous passes of the icing from end to end. Work up from both sides. Finish on top by over lapping with a final pass of the icing tip.
5. Brown	Brown the meringue right away in a very hot oven (500°(F)). Continue until the proper golden/brown color appears. This should take 3 to 5 minutes to brown the meringue.
Additional Comments:	Serve right away. *Please note the egg substitution in the filling and meringue.

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