Recipes

Raspberry Lemon Meringue Jellyroll Recipe

May 1, 2015
Raspberry Lemon Meringue Jellyroll Recipe

Raspberry lemon meringue jellyroll cake is my go-to, feed a crowd dessert.  It’s very easy to make, looks impressive and everyone loves it.  This is a great cake for a spring or summer celebration.

While the meringue is baking, listen to this playlist from the lovely Jenn Grant and read my rant about BYOBC (bringing you own birthday cake) to a restaurant…

Raspberry Lemon Meringue Jellyroll Recipe

Raspberry Lemon Meringue Jellyroll Recipe
 
You Have Been Served:
Ingredients
  • Meringue
  • 6 oz egg whites (from about 6 eggs)
  • ¼ tsp cream of tartar
  • 2 cups granulated sugar
  • 1 tsp white vinegar
  • Lemon Curd
  • 3 eggs
  • ¾ cup white sugar
  • ½ cup lemon juice
  • 2 tsp lemon zest
  • ½ cup melted butter
  • 2 pints fresh raspberries
Instructions
  1. whisk egg whites and cream of tartar on high speed in a stand mixer until stiff peaks form (photo 1)
  2. gradually add the sugar (over a couple of minutes) on medium speed
  3. add the vinegar and whisk on high speed until the meringue is stiff and glossy (like shaving cream) (photo 2 and 3)
  4. spread the meringue evenly on a parchment-lined baking sheet to about 12" x 16" x ½" (photo 4)
  5. bake on the middle rack of a preheated 250F oven for 30 minutes, turn, bake an additional ½ hour (it should be a very pale golden colour; don't overcook it or it won't roll
  6. remove and let cool about 30 minutes
  7. while the meringue is baking, make the lemon curd
  8. whisk by hand the whole eggs and the sugar in a microwave safe bowl
  9. add lemon juice, zest and butter, and whisk well
  10. microwave, uncovered 3 – 5 minutes, stirring every minute, until the mixture thickens
  11. cover the surface of the lemon curd with plastic wrap and chill until cool
  12. whip 2 cups 35% cream and 1 tsp vanilla until stiff peaks form
  13. combine cooled lemon curd and whipping cream, and spread over cooled meringue, leaving a ½” border all around (photo 5)
  14. dot with 2 pints of fresh raspberries (photo 6)
  15. using parchment, roll the long side of the meringue onto itself forming a jellyroll (the cake may crack, but that’s okay it still looks great) (photo 7)
  16. dust with sifted icing sugar (optional) (photo 8)
  17. let set about 1 hour then slice with hot sharp knife (photo 9)
  18. This cake should be eaten the day that you make it so make sure you have a crowd!

raspberry lemon meringue jellyroll

photo 1

raspberry lemon meringue jellyroll

photo 2

raspberry lemon meringue jellyroll

photo 3

raspberry lemon meringue jellyroll

photo 4

raspberry lemon meringue jellyroll

photo 5

raspberry lemon meringue jellyroll

photo 6

raspberry lemon meringue jellyroll

photo 7

raspberry lemon meringue jellyroll

photo 8

raspberry lemon meringue jellyroll

photo 9

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