Lemon Coconut Roulade

Serves: 6

Mckayla Luettgen

1 January 1970

Based on User reviews:

49

Spice

51

Sweetness

46

Sourness

37

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

3

Eggs

1 tbsp

Sugar

1

Lemon Zest (lemon, zest finely grated)

2 tbsps

Unsalted Butter (slightly softened at room temperature)

1 cup

Cream

1 tsp

Vanilla Extract

1 cup

All-Purpose Flour

1 tsp

Baking Powder

1 cup

Coconut (shredded sweetened)

2 tbsps

Clarified Butter

1 cup

Raspberry Jam (optional)

1

Violet (candied)

Directions:

1

Special equipment: 10 1/2 by 15 1/2 by 1-inch jelly roll pan Make the Lemon Curd: Pour enough water into a saucepan to reach a depth of 2 inches and bring to a boil

2

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy

3

Mix in the lemon juice and lemon zest

4

Rest the mixing bowl on the saucepan, with the bowl's base resting above ¿ not in ¿ the simmering water (pour out some water, if necessary)

5

Cook, whisking occasionally, until the mixture is thickened and custard-y, about 10 minutes

6

Meanwhile, half fill a large bowl with ice and cover with cold water

7

Remove the bowl of lemon curd from the hot water and whisk in the butter until melted

8

Rest the bottom of the bowl in the ice bath and let cool, folding the mixture occasionally to cool and thicken it

9

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff

10

Fold it into the cooled lemon custard

11

Cover and refrigerate until ready to serve

12

(The recipe can be made to this point and kept refrigerated up to 3 days in advance

13

) Make the Cake: Preheat the oven to 350 degrees F

14

Butter the jelly roll pan and line it with parchment paper

15

Butter the paper to assure release

16

Have some water simmering in a saucepan

17

Place the eggs, yolk, sugar, and vanilla in the bowl of a standing mixer (don't attach it to the mixer yet) and whisk briefly

18

Set the bowl over the simmering water and stir the mixture until warm and sugar looks dissolved

19

Attach the bowl to the mixer and whip until light and fluffy, about 6 minutes

20

Meanwhile, sift together the flour and baking powder 3 times

21

Sift it over the whipped egg mixture while folding it in; then fold in the coconut

22

Drizzle in the clarified butter, while folding the batter

23

Immediately pour the batter into the prepared pan and smooth the top with a spatula

24

Bake until lightly browned and starting to pull away from the edges of the pan, about 14 to 16 minutes

25

Let the cake rest in the pan 1 minute

26

Run a knife along the edge to release the cake; then flip it out onto a tea towel or parchment paper

27

Brush the paper lining with water and let soak 2 minutes before peeling it off the cake

28

Trim dry edges from the cake

29

Roll the cake up tightly with the towel, rolling away from you; then cool seam-side down on a rack

30

Carefully unroll the cake and spread it with a thin layer of jam, followed by the lemon curd filling, leaving 1/2 inch empty at the far edge

31

Tightly re-roll the cake and place on a platter seam-side down

32

Dust with confectioners' sugar

33

Whip the remaining 1/2 cup cream with the sugar until very stiff

34

Keep chilled

35

Using a pastry bag fitted with a star tip, pipe the whipped cream into rosettes down the center of the roulade

36

Place a candied violet on each rosette

37

Serve in 1-inch thick slices