Meyer Lemon Cake Roll - Coming Full Circle

Saturday, September 22, 2007

Meyer Lemon Cake Roll
I have to warn you guys that you may have to wait longer than a couple of days in between my post for the next month. My parents are visiting from France and staying until the middle of October. I already employed mom tonight to help me out in the kitchen while I could work on a couple of pastry projects and dad is in charge of hopping in the car in case we need something last minute from the grocery store. They have been here so many times before (14) that within a couple of days they had found their marks. Mom even exclaimed as soon as she got in the house "it's good to be home", which made me beam with joy, of course. I hope you will understand if I don't post too often, we have a few things planned (dad is a General after all), but a lot will be left to the weather and the temperatures (pretty hot and muggy right now).

Where am I going with this paragraph, those pictures and that title? Well, when I received Mary's box of Meyer lemons, I was on the phone with mom and I had to spend the next 10 minutes explaining her about that group of wonderful people I knew and how we sometimes exchange much more than comments on our blogs, as well as trying to describe to her a Meyer lemon as I was cutting one open. She made me promise to save her some cake "or something"...Well between B., the neighbors and me, there was no cake left within a couple of days but there was plenty of lemons for another batch of curd. Since my parents were visiting, I decided to make my dad one of his favorites, a jelly roll cake, but with Pierre Herme's signature lemon cream inside instead of jam or preserves. My paternal grandmother passed away when I was 4 so I never got the chance to share baking time in the kitchen with her (unlike my "mamie Paulette"), but I have always heard about her "strawberry jelly roll cake" and the way my dad closes his eyes when he reminisces about it is a pretty good indication it had to be something!
Mary's lemons went a long away in satisfying both my family both native and French.

Now let's really talk business: that Herme's lemon cream...boy oh boy! Since I last made it, it must be on regular supply at the house, and we think as highly of it as we do Nutella. We put it on everything, mix it with everything. Some people, and I was too at first, are concerned, afraid, surprised at the amount of butter that goes into it, but let me tell you that it is absolutely worth and the magic of pastry is that you forget about how much there actually is once you put that spoon to your mouth....you're hooked...you want more... This time around though I reduced the amount of butter as I was adding gelatin for a firmer hold inside the cake roll.
For the cake itself, I used another one of Herme's recipe, from a book my mom brought me this trip and that I am already devouring (no pun intended). Nothing fancy about it, it is a plain sponge cake but I added grapefruit zest and a dash of almond extract, as I love the two together.

Meyer Lemon Cake Roll
Meyer Lemon Cake Roll:

Serves 12

For the Cake:

50 gr. butter
3 eggs, separated
100 gr. flour (I used White Lilly all purpose, which is naturally soft, but you could use all purpose or cake)
2 Tb grapefruit zest
1 tsp pure almond extract
100 gr. powdered sugar

Preheat the oven to 400 F.
In a microwave safe container, melt the butter. Set aside.
In a medium bowl, whisk the eggs, almond extract and the sugar until pale and thick. Add the grapefruit zest.
With an electric mixer, whisk the egg whites until stiff. Gently fold the whites and the flour, alternating, in the yolk/sugar mixture. Add the butter fold until incorporated.
Spread the batter onto a parchment paper lined baking sheet. Bake for 10 minutes. Remove from the oven, let cool for 5 minutes, invert onto another sheet of parchment paper. Let cool. Fill the cake with the lemon cream and roll. Dust with powdered sugar and serve.

For the Meyer Lemon Cream:

1 cup sugar
zest of 3 Meyer lemons
4 eggs
1 cup freshly squeezed lemon juice
1 Tb gelatin, softened in 3 Tbs water
1 stick butter, cut into 1 inch pieces, softened

Make a water bath by putting a saucepan of water over heat to simmer and placing a metal bowl over, without the bottom touching the water. Rub the sugar and lemon zest with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice.
Cook the mixture over the water bath, whisking constantly until the cream reaches 180 degrees. It can take up to 10 minutes. Once the cream reaches 180 (your whisk will leave ribbon tracks in the cream),remove the cream off the heat and put it into a blender, with the gelatin. Pulse a couple of times, until the gelatin dissolves. Let the cream cool to 140. Add in the butter and process until perfectly smooth. Pour into a container, cover and refrigerate until ready to use.

56 comments:

Mallow said...

That cake with that cream sounds and looks like heaven on earth.

Peabody said...

It looks beautiful...I love a good rolled cake! Enjoy your time with your family!

Mandy said...

I remember making a batch of the same lemon cream when I had meyer lemon too! Having it in a jellyroll cake is a fantastic idea. And I really need to reduce the amount of butter because I probably will end up eating all the cake myself!
Enjoy your time with your parents.:)

Anh said...

Just beautiful! I wish I could have a piece!

Big Boys Oven said...

looks so simple and yet so heavenly......marvellous!

eatme_delicious said...

Your cake roll looks so beautiful and moist! I'm going to search out your lemon cream recipe now. :)

Susan said...

That lemon cream looks heavenly! I've seen the recipe in Dorie Greenspan's book and have been dying to make it. I think I am going to have to bite the bullet and make it tomorrow!

Maryann said...

Perfect :)

Rosa's Yummy Yums said...

Splendid! Your cake roll looks marvelous and that cream is very appealing...

Baking Soda said...

I really need to learn how to make a white cake...so gorgeous!

Quellia said...

Very pretty!
Enjoy your visit with your parents!

bea at la tartine gourmande said...

Enjoy your time with your parents. Fun!
Gateau bien delicieux.

Audrey said...

Hey, your blog's been very lemon-y as of late. Seems like someone's hiding an addiction to citrus here ;p Not that I'm complaining, this roll is gorgeous !

Happy cook said...

It looks so good. From the picture ifself i could see how nice the cake roll os. And with leamon yum

Lis said...

Simply the prettiest roll cake I've ever seen. =)

I want some curd! Especially if I don't have to make it. :P

Have fun with the folks!

xoxoxo

Cynthia said...

If only I was not this far away, I know I get a slice.

Have a good time with the parents hon.

Nora B. said...

Your roll could not look more perfect!

Mary said...

PH's lemon cream looks so smooth and silky. A perfect filling for your perfectly rolled cake roll!

Dolores said...

My brother and I just stripped the meyer lemon tree in front of our family home of fruit, in preparation for transplanting it. I have four grocery bags of meyer lemons. I know how I'm using some of them. :)

Anita said...

I love that lemon cream - and you have put it to such wonderful use! Your parents are lucky indeed - hope you have a wonderful time with them!

veron said...

The way you describe that lemon cream has me salivating. And that cake looks so light.I just got Pierre Herme dessert book a couple of weeks ago and have not browsed through it much yet. I think I know what my bedtime reading is going to be tonight.

Anon said...

...seriously....mouth....watering....

Monique said...

flThis cake looks so fluffy, I feel like bouncing on it!

Danielle said...

Gorgeous!

Dreamer said...

i am in love with your posts!!great job

Fleur2Tiaré said...

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Deborah said...

ooohh, this looks so good! I tried to make a cake roll a few days ago, but I was having a bad kitchen day! This one sounds wonderful!

Elisabeth said...

Oh, does this ever look good! I love your food blog. You make everything look deelicious.

I've linked to you from my blog, if you don't mind.

Elisabeth

Jeanne said...

My only experience of Meyer lemons was lemon curd that a fellow-blogger made. But one bite was all it took - I'm hooked! This cake looks light and absolutely heavenly - fabulous photos as always.

Btw, I can't find your e-mail address on the site, but re. the question you posted on my blog, the DMBLGIT album for September is now up at http://picasaweb.google.co.uk/CooksisterJeanne/DoesMyBlogLookGoodInThisSeptember2007

Carnelious Papandomitaculos said...

This is good food you are cookink. I wish I cahave some, coase I am hungry and ready for good cake...

MARIA ELENA said...

Guauuuu!!!!
Todos estos postres se ven espectaculares, lástima que noentienda el inglés. Pero solo con las fotos me puedo dar un deleite....

MyKitchenInHalfCups said...

This is your usual totally fantastic Helen! That is the most delicate rolled cake I've ever seen and knowing it's the Meyer Lemon is making me drool - really, my mouth is full and it's not your cake but I wish it was.
Just reading about your mom coming in saying "I'm home." I can so feel the smile on your face because it comes across mine also. That is joy to live for and always treasure. Enjoy.

Kevin said...

That looks so good. Lemon deserts are always great.

punkrockdoll said...

this looks incredibly lovely and not to mention yummy.

Gattina said...

oh boy, this roll is insanely delish!!! Every time I come, your artistic sense and skill just take my breath away :)
Helene, hope you and your parents have a great time!

JDrn said...

This is the first post I have looked at and believe me it looks great! I am going to try out the recipe on my family next week. Thanks for all the recipes.
JDrn

Federico said...

I've found only today this very good blog!!! Who is the author of photos??? They are beautiful

Mila said...

Looks amazing.... so simple but marvellous...

Annemarie said...

That looks wonderfully old-school, like something my mother would serve on A Very Special Occassion. Hope you have a great visit with the parents and you might get treated to some baked treats made by them!

Jerry said...

Yummy! I've always been afraid of a jellyroll cake and I'm a daring baker. Guess its time to get over that.

Rose said...

This is wonderful! I love cake rolls--the presentation is great!

Kelly said...

this literally made me drool on my desk. can't wait to try it myself!!! thanks for sharing.aoy

kellypea said...

When I'm a big girl, 42 people will leave comments on my blog. Totally gorgeous, Helene. I less than heart making rolled cakes (death by chocolate was the last one...) but you may have put a spark in my determination. Wow.

Nicole said...

mmmm

Amy said...

I've never made a roll cake before but now I really want to! You have me hooked with the lemon cream, next time I will add the full amount of butter!

Lesley said...

I've always been intimidated by roll cakes, but this might just be the one that gets me going. It's gorgeous.
Thanks for the recipe!

PASSIONATE BAKER....and beyond. said...

Oh Boy...just reading about this is driving me insane, am sure the taste will kill me!! Your blog is fantastic...which a million others might have told you already. I really enjoy stopping by.

caffie said...

Hi Tartelette! First of all, I love your site! Everything seems so beautiful and yummy!

I made this recently and although the cream was delicious, I put the cake in the refrigerator overnight and the next day it was rubbery and they cream wasn't as good. What did I do wrong?? Please let me know because I want to make this again.. Thanks!

Tartelette said...

Caffie: thanks for trying the cake. For the cake becoming rubbery, I can't really tell because it has not happen to me yet, but it could become that way if your egg whites were not fluffy enough to start with before incorporating them to the whites or if your cake batter deflated tooo much while you mixed the whipped egg whites with the yolk batter.
As far as the cream, you need to clarify what you mean by "not as good". :)

caffie said...

Thanks for the prompt response :)

When I first made the cream, it was absolutely heavenly... after making the cake and refrigerating it overnight, the tangy lemon of the cream was not as strong, and the consistency was kind of like jello.. why is that? Should I not have put it in the refrigerator? Is it best to serve warm or right away?

Tartelette said...

Caffie: the strength of the lemon will mellow out after all the ingredients meld together. As far as the texture, it is normal because of the gelatin in it, which will make it set. You can do without but your cake will smoosh on itself when you cut through it.

Anonymous said...

We enjoy that lemon cream - and you have place it to such terrific use! Your parents are lucky indeed - hope you have a terrific time with them!
________________________________
Mac
Wide Circles

ritu said...

What I most appreciate about Claudia's desserts is that in the smallest ways, each and every component is that much finer than everything else out there. Compare Claudia's shortcrust to anyone else's in New York - it's that much thinner, and, again...finer. These are small distinctions, but in the world of pastry, they are everything."
---------
ritu
Wide Circles

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