Strawberry Lemon Roulade

I have two things to tell you. First, I totally ran out of flour. Like not even a teaspoon left in the bottom of my 5 gallon bucket. And second, I have an even better excuse for why I've been apparently slacking in my blog posting duties. But I can't tell you what that second excuse is yet because it's a surprise!

So, in the meantime, I hope you'll accept my humble apologies in the form of Lemon Berry Pavlova. If you've ever tasted such a thing before, you'll know this is more than acceptable. The mousse is flavored with sweet lemon curd and is so thick and creamy but feels so light and fluffy all at the same time. And the meringue base has a beautifully shiny shell and a bit of chewiness when you bite into it. So good.

P.S. If you need to apologize to me for any reason while lemons and berries are in season, feel free to bring this little guy on over!


Strawberry Lemon Roulade [click to print]
Makes one roll

• 4 eggs, separated
• 1/2 c. sugar
• 1 tsp. vanilla extract
• 3-1/2 oz. cake flour

For assembly

• 1-1/2 to 2 c. lemon curd
• 2 c. sliced strawberries

1) Preheat oven to 375 F and line jelly roll pan with parchment paper; set aside. 

2) In bowl of stand mixer, whip egg whites with a pinch of sugar. When whites begin holding soft peaks, gradually whip in sugar. Continue whipping until medium-stiff peaks form. In separate bowl, break up yolks with a fork and mix into whites with vanilla. 

3) Fold in flour mixture in about 3 additions. Pour batter into pan and spread evenly. Drag thumb around perimeter of baking sheet to create a small gap between batter and edge of pan. These last two steps will help prevent the edges from cooking too fast or from cooking unevenly. 

4) Bake 10-12 minutes. Surface of cake should appear dry and spring back when touched lightly. If edges start browning before it is done cooking, reduce temperature. Immediately remove cake, still attached to parchment paper, from pan and allow to cool completely on wire rack. 

4) When cool, remove parchment paper and evenly spread a thin layer of lemon curd across surface. Press berry slices into lemon curd. With the long edge of the cake in front of you, carefully roll the cake up. Tightly wrap rolled cake with plastic wrap. Store in refrigerator at least 1 hour or until ready to serve. 

Source: Roulade adapted from L'Academie de Cuisine