Imagine Lemon Meringue Pie in cake form and you’ve got a lemon meringue cake roll. Angel food cake filled with tart lemon curd and topped with meringue. It’s an elegant dish that whips up pretty quickly – perfect for Easter or Mother’s Day.
This week I’m going to two blogging conferences so I’ve been baking up a storm to have some things on hand while I’m gone. Yesterday it was dark chocolate raspberry bread pudding and peanut butter oreo stuffed brownies. Today I made two cake rolls and a brownie bottom triple chocolate mousse pie.
I’ve been making a lot of things with egg yolks lately. I made two bread puddings that had 7 yolks each in them, some lime curd, chocolate mousse, and I’m not even sure what else. The end result was at least 2 dozen egg whites in my fridge.
Time to make some angel food cake or meringues. Then I noticed in my Joy of Cooking, that you can use angel food cake batter to make cake rolls. I had lemon curd in the fridge so lemon meringue cake roll it was!
I have to admit I was a bit skeptical about how well an angel food cake would roll. Sure, it’s spongy but what happens when you bake it in a sheet pan? I was worried it might crack like meringue. Turns out the edges did crack a little but it rolls really easily.
If you’ve never made an angel food cake, it’s basically meringue with a little flour added in for structure. Normally you don’t grease the pan when you make an angel food cake because the cake has to grip the sides of the pan in order to rise. Jelly roll pans typically don’t have removable bottoms. So you grease the bottom of the pan and line it with parchment paper and then grease the parchment paper. My cakes lifted right out of the pan for cooling.
I filled my lemon meringue cake roll with lemon curd I made a few weeks ago. I didn’t wait for my cake to cool entirely because I wanted it to be flexible. The cake was lukewarm when I spread the lemon curd on top so the lemon curd spread pretty easily and the cake rolled nicely.
Since the lemon curd doesn’t have a lot of structure, the cake is a little flat. Not to worry. Top with a little meringue and use a fork or spatula to make bark patterns. Zap it in a hot oven for a few minutes to brown and you’ve got a beautiful log cake.
All in all, it took me less than an hour to make this lemon meringue roll cake and it was great with my afternoon tea.