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Lemon Butter and Rasberry Sponge Roulade


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Ingredients

15 slice(s)

  • 1 recipe l emon butter, from EDC
  • 6 eggs, separated
  • 1 lemon, zest and juice
  • 180 g caster sugar
  • 500 g cream
  • 200 g raspberries, fresh or frozen
  • icing sugar, to dust
  • caster sugar, to line paper
  • 100 g cake flour
  • 1 tsp cream of tartar
  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    advanced
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. 1. Preheat oven to 180°C fan forced and line a 24 x 34cm Swiss Roll tin with baking
    paper. Sprinkle baking paper with a little caster sugar and set aside.
    2. Make Lemon Butter and set aside to cool completely.
    3. Clean and dry mixing bowl and place sugar and lemon zest into mixing bowl. Mill for
    10 secs/sp 10. Set aside.
    4. Insert Butterfly into thoroughly clean and dry mixing bowl. Heat bowl for
    1 min/50°C/sp 1.
    5. Place egg whites and cream of tartar into mixing bowl and whip for
    9 mins/37°C/sp 3 with MC off. Set aside in seperate bowl.
    6. Without cleaning bowl, add egg yolks, milled sugar and lemon zest, juice of lemon
    and whip for 6 mins/37°C/sp 3 with MC off. Remove Butterfly.
    7. Add flour and with mix for 12 secs/ Dough mode. Reinsert Butterfly.
    8. Add egg whites and mix through for 5 secs/ /sp 3.
    9. Spread into tin and bake for 15-20 minutes until lightly browned and springy to touch.
    10. Remove from tin to cool slightly. Tip onto another piece of baking paper sprinkled
    with caster sugar. Peel off base paper.
    11. Roll up with long side towards you while cake is still warm so it will keep its shape.
    Cool.
    12. Whip cream by placing into clean and dry mixing bowl and inserting Butterfly. Beat
    for 20-40 secs/sp 4 until stiff peaks form.
    13. Add half the lemon butter mixture and incorporate for 3 secs/sp 3. Spread onto
    cake.
    14. Daub the remaining lemon butter over cream, sprinkle with a few raspberries and
    roll up placing directly onto serving plate, seam side down.
    15. Garnish with more raspberries and dust with icing sugar to serve.

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Comments

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  • Fabulous light sponge with

    Submitted by Sharon.thermomix on 6. December 2014 - 11:39.

    Fabulous light sponge with really good whipped egg white base..... made it for Xmas Cooking Classes and has gone down a treat. Substitute the 100g of plain flour with 20g of Tapioca or Cornflour to make it Gluten Free.

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • yummo, delicious and light, I

    Submitted by Panoukla on 4. February 2014 - 21:52.

    tmrc_emoticons.) yummo, delicious and light, I think this recipe has been overlooked... Well worth trying tmrc_emoticons.;)

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