Roulade

A Roulade is basically a roll thing with a stuffing inside of it. More often it is used to refer to meat dishes. We made two different size roulades out of the same method of preparation.

(Large) Roulade:
This is a large cake sized cake, meaning it'd easily feed 4-8 people, rolled up cake with fruit filling. Frosted with an Italian meringue, and torched.

Fromula: yields two cakes.
1/4 recipe of Swiss roll, baked very thin (about 1/4") on a half sheet pan
1 recipe lemon* custard, room temperature
Italian meringue:
200 g Sugar
60 g Water
100 g Egg Whites

*can use other fruit for custard.


MOP:
Make sure your custard is already prepared and at room temperature or chilled (spreads a little bit thicker and runs less if you chill it before spreading). Make sure your cake is moist and has been chilled or is at least at room temperature.

Cut swiss roll in half, you should have 2 quarter sheet pan sized cakes. Set one aside.
Lay swiss roll on parchment paper, parchment should be larger then the swiss roll. Have one end of the swiss roll be about 2" from the edge of the parchment, this is the side you are going to roll from. Pour lemon curd onto swiss roll from the center. Use your offset spatula to spread the curd out evenly to 1" from the edge on the cake. From starting side, roll about 1/2" of the cake over itself. Press down to seal in the curd, roll another bit over this. Make sure to keep the rolls tight, you will loose some of the curd and you roll, try to keep it in best you can. Continue in this sushi roll method all the way to the end. Fold the parchment over the whole roll, covering everything. Wrap in
plastic with your seal down. This is exactly like rolling a sushi. Repeat with the other half of the swiss roll.
Freeze both of the cakes to let them sit up. Make Italian Meringue.

Take both cakes out of the freezer and apply a thick layer of the meringue on the cake. Covering, with a texture. Torch the meringue to give it a golden to dark brown colour. Be careful, do not over torch or blacken or burn the cake.


If you are using a roulade for garnishing on another cake (like for the Charlotte cake) use only half the amount that you would use for this recipe. They are going to be rolled half the size of the cakes shown above.