lemon dill rolled cake

The last time I remember doing was commenting that I really needed to get started on my Fiesta Friday post. That was for the last Fiesta Friday. And then, before I knew it, it was already next Friday. And so here I am.

But regardless of whether this is actually a late FF#72 post or an on-time FF#73 post, happy FF! It is, weekly and without fail, hosted by Angie, the Novice Gardener, and this week co-hosted by one of my favourite baking bloggers, Michelle of Giraffes can Bake, and favourite blogging aunt, Cooking with Aunt Juju.

I’ve brought another herb-y sort of cake this week. It’s quite refreshing and has a lovely gentle dill taste that isn’t too strong, but still distinctively present. The only problem is that eating this cake made me really, really want to eat some gravlax.

(Or was that a problem? Maybe it was just a bit disconcerting.)

This cake was certainly much better than the last roll cake I attempted. I really like this cake recipe that I found on the wonderfully inspiring Coconut Craze blog (Sridevi always brings something lovely to Fiesta Friday)–I like the size, the ease with which the batter spreads evenly in the pan, and it rolled much, much better.

I also appreciated how the recipe has guidelines on how many times you should fold! I’ve mentioned this a number of times, but once more doesn’t hurt: I do tend to beat all the air out of anything when I’m folding. The recipe guidelines provided a handy bit of reassurance. However my filling (a slightly arbitrary mixture of cream, lemon curd and meringue) was a disaster; it tasted nice–very light and creamy and sweet, but it was much too runny and didn’t hold its shape. It was not exactly suitable for this sort of cake, making it very difficult to roll without losing most of the filling! Perhaps had I allowed it to sit in the fridge for a while it might have slightly firmed up.

I meant to make this cake once more to work on the filling, but our dill plant has become infested with aphids… I’ll return to it someday, though I think the way to go would simply be lemon curd and whipped cream (perhaps double the lemon curd).

The next herbs to work on are parsley and cilantro. Those two I find impossible to separate from savoury food in my head, maybe because I use them so often, but they should be easier than chives and its slight onion-y sort of flavour.

(Really, just what would you do with that? Though I’m sure there must be a way!)

Lemon dill rolled cake

Adapted from this swiss roll cake from Coconut Craze

fresh dill

2 eggs

grated zest of one lemon

50 g icing sugar

35 g flour

2 tbsp milk

Preheat oven to 350F.

Butter an 8-9″ square pan and line the bottom with a piece of parchment paper. Butter the parchment paper. Scatter the paper with small fronds of dill.

Beat the eggs and lemon zest until foamy, sift in the powdered sugar, and continue to beat until thick and light. Sift the flour overtop and fold in (the original recipe suggests 10 folds).

Add the milk (and some additional finely chopped dill if you like) and fold until completely combined and beyond that (original recipe suggestion is 50 times).

Scrape the cake batter into the prepared pan and spread by tilting. Give it a gentle tap on the counter to release large air bubbles. Bake for around 15 minutes or until baked through. Remove from the pan and let cool on a wire rack.

While it is still warm, place another sheet of parchment paper on top, place on a towel, and gently roll up the cake.

 

Lemon curd

60 mL lemon juice

1 egg  + 1 egg yolk

1.5 tbsp butter

Gently heat lemon juice and egg together whisk whisking constantly, until thickened. Beat in the butter, press through a sieve, cover, and set aside to cool.

 

Italian meringue

The amount of sugar was a bit of an arbitrary decision and perhaps it wasn’t enough? I never managed to whip it to full thickness…I’m not sure though, it might just be me and the fact that I got tired and gave up too quickly.

1 egg white

twice the mass in sugar

Beat the egg white until it reaches stiff peaks.

Heat the sugar with enough water to dissolve and cook until it reaches 240F (softball stage). Remove from heat and slowly pour into the egg white, whisking constantly. Continue whisking until meringue becomes thick and glossy and has cooled down.

 

Assembly

100 g cream

Whip cream to stiff peaks. Lighten lemon curd with enough Italian meringue to sweeten (I used around 70 g which was more than enough…40 g would be sufficient) and then fold in the whipped cream.

Gently unroll the cake and peel off the top piece of parchment paper (the dill side should be facing downwards). Spread generously with filling and roll up the cake, peeling it from the bottom piece of parchment as you do so. Wrap tightly in plastic wrap and chill for at least a few hours to let it firm up a bit before serving.

Serve with a quenelle of extra meringue (beaten with a bit of soft butter if desired) or excess filling.

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35 thoughts on “lemon dill rolled cake

    1. Thank you!! 🙂 I think it might be quite nice with a number of other herbs as well. Hmm…maybe I could use the same sort of idea for a savoury roll cake filled with some sort of soft cheese 🙂

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  1. Those are some lovely flavors going on there. I like how the dill creates delicate patterns on the roll. This is nice twist on the basic sponge cake. We always learn from our mistakes! Keep your imagination going!

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    1. Thank you! Haha, the dill was a bit lower effort than the pretty designs you piped on your cake, and luckily it turned out quite nicely. Thanks for sharing the original recipe, and your own imaginative rendering!

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    1. It did end up being a very moist cake…unfortunately that made it a bit more difficult to roll as the filling was so soft, it tended to squish out! But it was much nicer after a sit in the fridge for a couple hours 🙂 Thanks Ana!

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    1. Thank you Loretta! The sponge cake was indeed very nice and delicate–I was a bit worried at first at how little flour was in the cake, but it baked up nice and thin and light. And less flour meant less to fold in (I always dread folding!)

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  2. Lemon and dill really pair well together – never made a rolled cake but it looks like fun! My dill always gets the black swallowtail caterpillars which are so beautiful I always leave them alone so they can happily munch away. Thanks for bringing this cake to Fiesta Friday 🙂

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    1. How benevolent! We ended up cutting down our dill completely (sorry aphids!), and so hopefully it will grow back soon. The same thing has happened to our parsley and now I’m feeling rather lonely on the fresh herbs side of things. Thanks for cohosting this week! 🙂

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  3. Your cake looks beautiful Laurie! Great with the dill and it all looks so light, fluffy and tasty! 🙂 In ‘The Flavour Thesaurus’, coriander leaf is paired with coconut or pineapple. Coriander seeds with apple or coffee. And there’s more. You’d love the book! Look forward to seeing your next cake! Happy FF! 🙂

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    1. Thank you so much for the suggestions–those are some interesting combinations, and with the perfect ingredients to help smooth the transition of a more savoury herb into something sweet! I’m excited to try something with the coriander seed as I’ve never really used it much 🙂 The Flavour Thesaurus sounds like a great resource–I’ll have to look into it! Happy FF to you as well Lili!

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      1. Thank you and you’re welcome Laurie! I’ve been inspired by all your herb experiments and getting into it too! 🙂 Can’t wait to see what you do! Have a lovely week! 🙂

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    1. Thanks Dini! It’s hard to go wrong with lemon isn’t it? I had lots of fun with the dill in this cake, and I was happy that it turned out (I was a bit worried I’d leave half the dill behind on the parchment!)

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  4. This cake is awesome, I love you added the dill – such a beautiful presentation! I love herb-y cakes, especially when lemon is involved, so yummy and refreshing. I need to try this one!
    Thanks for bringing it to Fiesta Friday, better late than never I always say 😉

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    1. I’ve gotten very into herb-y cakes myself as you can see! This cake could definitely still use some work on the crosswise view though…a less runny filling for a tighter roll and perhaps even more colour contrast b/w the filling and cake!
      Thanks for cohosting this week Michelle 🙂 And haha, the good thing about a weekly party is that even though it might have been a late post from last week, it was all set and ready to go for this week!

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