Sunday, 29 June 2014

Strawberry & Lemon Roulade (The Dr Oetker Baking Challenge)

Readers, as I mentioned in my recent Snickers Tray Bake post, the lovely people at Dr Oetker sent me a bag of goodies.

As part of receiving the pack, I was asked to make the Zesty Lemon and Summer Fruit Roulade, which Kimberley Wilson from the Great British Bake Off demonstrates on video at the Even Better Baking Boutique website.

I’d never made a roulade before today, or made a sponge without any sort of fat as an ingredient, so it was a double challenge.  Firstly I watched the step by step video, then went to the website to get the recipe to remind myself what I needed.

I adapted the recipe slightly, just to use strawberries, rather than a berry selection and used double cream instead of greek yoghurt for the filling.  

My sponge cracked ever so slightly and looked a little more rustic than Kimberley’s version, but all in all, it was a decent first attempt!

My version of the recipe is below, but you’ll find the original here.  I’ve also included the video tutorial for your enjoyment.

Happy Baking!

Oh and I've entered this one into Bake of the Week over at Casa Costello!
Casa Costello

Strawberry & Lemon Roulade

Serves 8-10 people
Ingredients

3 large eggs
100g caster sugar
100g plain flour

Filling

200ml double cream (whipped)
2 heaped teaspoons Lemon Curd
5 very large strawberries, chopped

Decoration

3 strawberries and cream to attach to sponge

Method

  1. Heat oven to 200C (fan assisted oven). Grease and line a swiss roll tin with baking paper (37cm x 26cm x 1cm).
    Prepare your tin
  2. Whisk the eggs and sugar at high speed until pale and fluffy (about 4-6 minutes).
    Whisk the eggs and sugar until light and fluffy
  3. Sift in the flour, Dr. Oetker baking powder and Dr. Oetker lemon extract and fold in until fully incorporated. Pour into the prepared tin and gently smooth the surface with a spatula.
  4. Pour the mixture into a swiss roll tin (37cm x 26cm x 1cm) and bake in the centre of the oven for 10 minutes until golden. While it's baking prepare a sheet of baking paper, (a few inches larger than the baking sponge) by sprinkling it with 1tsp of caster sugar.
  5. Tip the cooked cake out onto the prepared paper and peel away the paper it was baked on. Along one long side, make a shallow cut 1cm from the edge and use this to start the roll. Roll up the still warm cake, with the paper. Place it seal side down and allow to cool completely.
    Leave the cake to cool completely in the roll shape
  6. In a medium bowl whisk the cream to soft peak stage. Add the lemon curd and whisk again to combine.
    Adding the lemon curd and whisk
  7. Unroll the cake and spread with the cream mix, leaving a 2cm edge all round.
    Ready to re-roll 
  8. Sprinkle over the fruit then re-roll loosely so as not to squeeze out all the filling. Turn seam side down, cover with cling film and place in the fridge for an hour to set.
  9. Decorate with cream, strawberries and Dr. Oetker Wafer Butterflies and serve.


Watch the video here: 



Disclosure Statement: I received the samples from Dr Oetker for free, to bake with.  Any opinions expressed are my own.

2 comments:

  1. Ooh spooky, I've made a roulade too this week - I opted for the rustic look too ;-) Thanks so much for joining in with #Bakeoftheweek - Great to have you part of the team x

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    Replies
    1. Hope to take part in another #bakeoftheweek soon!

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