Lemon Roulades

Name: Lemon Roulades
Yield: Makes 10 roulades
Cuisine: American
Ingredients: 2–3 tablespoons confectioners’ sugar, to finish; Lemon Curd, ½ cup (2 ounces) shaved, toasted almonds; 11 × 17- or 12 × 16-inch Hot Milk Sponge Cake, baked and cooled

Preparation info

Makes
10
roulades

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Instead of toasted shaved almonds, try pistachios, chopped toasted hazelnuts, or lightly toasted shredded coconut.

Make miniature roulades, only 2 inches wide, to serve ad cookies or petits fours.

Ingredients

11 × 17- or 12 × 16-inch Hot Milk Sponge Cake, baked and cooled
Lemon Curd, ½ cup

Americas
United States
Pastry
Dessert
Vegetarian

Method

Run a small knife or spatula around the edges of the pan to release the cooled sponge. Invert onto a sheet of waxed paper; peel off paper liner. Turn sponge right side up. Reserving ⅓ cup of the Lemon Curd, spread evenly with remainder of lemon curd.
Divide coated spon