Mini Lemon Roulades
Serves: 24 slices
 
Ingredients
  • ½ cup cake flour
  • ¾ teaspoon baking powder
  • 3 tablespoons whole milk
  • 1½ tablespoons butter, cubed
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup granulated sugar
  • 1 cup Lemon Curd (recipe follows)
  • Confectioners’ sugar, for dusting
  • Garnish: blueberries and edible flowers*
Instructions
  1. Preheat oven to 400°. Line bottom of a 15×10-inch rimmed baking sheet with parchment paper, letting ends extend over edges of pan.
  2. In a large bowl, sift together flour and baking powder twice.
  3. In a small glass measuring cup, microwave together milk and butter on high until butter melts, 30 to 45 seconds.
  4. In the bowl of a stand mixer, whisk together eggs, egg yolks, and sugar by hand. Place over a saucepan of simmering water, and heat until slightly warmed (an instant-read thermometer should register 100°), 3 to 5 minutes. Remove from heat.
  5. Using the whisk attachment, beat egg mixture with mixer at high speed until thick, pale yellow, and tripled in volume. Sift approximately one-third of flour mixture over egg mixture. Using a rubber spatula, gently fold flour mixture into egg mixture. Repeat twice with remaining flour mixture. Add warm milk mixture, gently folding together until completely blended. Spread batter into prepared baking sheet.
  6. Bake until golden brown and top springs back when lightly touched, 6 to 8 minutes. Let cool completely in baking sheet on a wire rack, approximately 30 minutes.
  7. Run a small knife along edges of baking sheet to loosen cake. Generously dust top of cake with confectioners’ sugar. Top with a large sheet of parchment paper and another 15×10-inch rimmed baking sheet or large cutting board. Turn cake to invert, and remove from baking sheet. Gently peel off top paper. Using a serrated knife, cut cake lengthwise in half to make 2 (15×5-inch) strips. Remove 1 strip to a second sheet of parchment paper.
  8. Spread ½ cup Lemon Curd onto each cake strip, leaving ½-inch border along cake edges. Roll up cake, jelly roll style, starting from a long side and lifting with the parchment below to help roll. Wrap rolled-up cake in the parchment paper to secure. Place rolled-up cakes on baking sheet. Cover with plastic wrap, and refrigerate until ready to serve.
  9. Carefully unwrap each cake roll on a cutting board. Dust tops with confectioners’ sugar. Trim ends, and cut each roll into 12 (approximately 1-inch-thick) slices. Arrange on a serving plate.
  10. Garnish with blueberries and edible flowers, if desired.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/mini-lemon-roulades/