Lemon Roll Cake With Raspberry Curd Buttercream

Ingredients:

Lemon Cake Roll:

1 cup cake flour

1 cup sugar

4 eggs at room temperature ( or leave it in warm water for 10 minutes to bring them down to room temp)

1 tsp vanilla extract

2 tsp lemon extract

2 tsp lemon zest

1 tsp baking powder

½ tsp salt

Raspberry Curd:

1/2 cup lemon juice

2 tsp lemon zest

1/2 cup granulated sugar

3 eggs

6 tbsp Country Crock Unsalted Sticks, cut into cubes

1 cup raspberries

To make a pattern of any kind:

2 egg whites ( room temperature )

2/3 cup all purpose flour

½ cup sugar

3 tbsp Country Crock Unsalted Sticks, cut into cubes

Food color of your choice 

Raspberry Lemon Curd Buttercream: 

¾ cup Country Crock Unsalted Sticks, cut into cubes

5 cups powdered sugar

1/2 cup raspberry curd

1 tsp vanilla extract

To assemble:

Powdered Sugar to sprinkle

Raspberries to add in the middle of the cake

Method:

Raspberry Lemon Curd:

Blend the raspberries in a high speed blender. Strain it through a fine to medium sieve and discard all the seeds.

In a medium saucepan, whisk together the raspberry puree, lemon juice, granulated sugar, eggs and lemon zest until combined. Now on low heat, keep stirring the mixture constantly with a wooden spoon. After a minute, add in the Country Crock Baking Stick cubes and stir constantly until it is all combined. Keep stirring for a total of 5-7 minutes until the curd is thick enough that it sticks to the back of the wooden spoon. When you run your index finger through the back of the wooden spoon, the sides should remain. Remove from heat and let cool slightly.

Strain the curd through a fine sieve into a glass bowl. Cover surface directly with plastic wrap. Cool in the refrigerator for an hour.

Piping Pattern:

In a medium bowl, whisk the egg whites for a minute till frothy. Add in the flour and sugar and blend well with a spatula. Add in the cubed Country Crock Baking Sticks, and mix again with a spatula till the batter becomes smooth. Depending upon the pattern and colors, divide it accordingly. For example, I did a cherry blossom pattern with 3 colors, so I divided the batter into 3 small bowls. Add the food color to each bowl, and mix well with a different spatula, so as not to contaminate the batter. Now fill 3 piping bags with the smallest hole of about 2-3mm with the 3 different batters.

Prepare a 10x15 baking tray, by spraying it with cooking spray. Add a parchment paper so that the paper sticks well to the tray. Pipe the desired design onto the parchment paper. Alternatively, you could trace the design on the parchment paper BEFORE putting it on the baking tray and then pipe the desired design. Put it in the freezer for 15 minutes, to freeze it, so that the pattern does not get disrupted once you put the lemon cake batter on it.

Lemon Cake Roll:

Preheat the oven to 375˚F.

In the bowl of a stand mixer, add the eggs, and whisk for 3-4 minutes until frothy and pale yellow in color. Add the sugar, vanilla extract, lemon extract and lemon zest and whisk for another 3 minutes.

In a separate bowl, add in the flour, baking powder and salt and whisk. Add the flour mixture into the wet mixture, and blend just until it is well incorporated.

Remove the baking tray from the freezer. Spray the mixture with cooking spray. Add in the lemon cake batter, and gently move it around with a spatula to cover all the corners of the tray, creating an even layer. Now bake it for 14 minutes, rotating halfway through. Remove it at 14 minutes, or when you feel it is spongy and springs back at the touch of a finger.

NOTE: THIS PROCESS HAS TO BE FAIRLY FAST.

Let cool for 2 minutes. In the meanwhile, invert another baking tray of the same size. Add a parchment paper on top.  Sprinkle lightly with powdered sugar. Flip the 2 minute cooled cake onto the parchment paper. You will see the pattern on the top. Flip it again(such that the pattern is at the bottom) onto another parchment paper and start rolling it from the short side and let it cool completely for about an hour. You will see the pattern on the outside through the parchment paper.

Raspberry Curd Buttercream:

In a bowl of a stand mixer, with a paddle attachment, add the Country Crock Baking Stick cubes and beat at medium speed for a minute. Add in the powdered sugar, vanilla extract and raspberry curd and whisk on low speed first to incorporate for a minute. Then increase to medium speed and whisk again for a minute.

Assemble:

Gently open up the rolled cake from the parchment paper. Spread the buttercream all over the cake evenly. Add in 2-3 lines of fresh raspberries 1/3 of the way from where you will roll it. Start rolling it gently all the way, and refrigerate for 2 hours. Once ready to eat, slice and serve with raspberries.