Grandma Eloise's Lemon & Raspberry Roulade

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 10x15 inch jelly roll pan with parchment paper.
2. Prepare the Genoise Sponge. Whisk the Eggs and Superfine Sugar over a double boiler until warm to the touch. Remove from heat and beat with an electric mixer until pale and thick.
3. Gently fold in the sifted Cake Flour. Fold in the Vanilla Bean Paste and Melted Butter.
4. Pour batter into the prepared pan and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare the Lemon Curd. In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the Egg Yolks and Granulated Sugar until pale and thick. Gradually whisk in the Lemon Juice. Cook, stirring constantly, until the curd thickens enough to coat the back of a spoon.
6. Remove from heat and whisk in the cubed Butter, one piece at a time, until fully incorporated. Stir in the Lemon Zest. Strain through a fine-mesh sieve.
7. Prepare the Raspberry Coulis. Combine the Fresh Raspberries, Powdered Sugar, and Lemon Juice in a blender. Blend until smooth. Strain through a fine-mesh sieve to remove the seeds.
8. Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
9. Spread the Lemon Curd evenly over the cake. Then, spread the Raspberry Coulis over the curd.
10. Starting from one end, carefully roll up the cake. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing and serving.