Oranges and Lemons Poem
Oranges and lemons
Say the bells of St Clement’s
You owe me five farthings
Say the bells of St Martin’s
When will you pay me?
Say the bells of Old Bailey
When I grow rich
Say the bells of Shoreditch
When will that be?
Say the bells of Stepney
I’m sure I don’t know
Says the great bell at Bow
Here comes a candle to light you to bed
Here comes a chopper to chop off your head
Chop chop chop chop the last man’s head!
This is one of the first English songs I learned as a child, when I used to go to school in London.
Two children would form an arc and become the choppers. They would secretly decide who would be orange and who would be lemon. A line of other children singing the song would pass under the arc and the child passing when the song goes chop, chop, chop would be caught. He should choose among orange and lemon and would line behind the child he chose. When all children lined behind the choppers they would have a tug war.
So what do you say? Oranges or Lemons Chocolate Roulade?
Manuela, of Baking History is hosting this month’s Sugar High Fridays, created by Jennifer of The Domestic Goddess. Manuela chose Sugar High Fridays #50: Rolled Cakes, which celebrate those old-fashioned desserts that are also known as jelly rolls, Swiss rolls or roulades.
I chose to make sweet Roulades, also called Swiss roll. Roulades can be sweet as well as savoury. The second most common form of roulade consists of sponge cake or cake baked in a flat pan rolled around a filling, such as rolled around jelly, chocolate buttercream, nuts or other fillings.
The sponge cake is the same for both roulades but to play this game you will have to chose one of the two:
Lemon and Chocolate Roulade
Ingredients for the Lemon filling:
- 225 grams or 2 sticks butter at room temperature
- 3 ½ cups sifted confectioners’ sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- About 6 tablespoons fresh lemon juice
- 1 egg yolk
- a few threads of saffron (to get extra yellow colour)
Sift the confectioner’s sugar and set aside.
Put butter into mixing bowl and start beating till smooth.
Add salt and lemon zest.
Reduce mixer speed and add sugar slowly so as to avoid creating a powdered cloud, a few tablespoons at a time.
Add egg yolk and two tablespoons of lemon juice (in which saffron was added). Continue mixing till very smooth.
Check consistency of frosting. If still too stiff, continue to add one tablespoon of lemon juice at a time until the right consistency is achieved. It should not be too stiff.
Ingredients for the Lemon Icing:
- 1 egg white beaten
- 1 teaspoon lemon juice
- 1 teaspoon lemon rind
- 1 teaspoon lemon essence
- A few threads of saffron (optional)
- About 5 – 6 tablespoons confectioners’ sugar until the consistency of the icing is right.
Beat the egg white until stiff and add all the other ingredients until the icing has the right consistency.
Putting the Sponge Cake together:
Unwrap the sponge cake and spread the filling. (The sponge cake may crack but don’t worry about that).
Then roll up again and add lemon icing.
Ingredients for the Chocolate ganache decoration:
Melt chocolate in the microwave for a couple of minutes a low temperature. Repeat procedure until chocolate melts. Mix in butter and fresh cream and keep mixing until it cools.
Taking chocolate with a spoon start decorating.
Orange Cream Cheese Chocolate Roulade
Ingredients for the filling:
- 300 grams of Philadelphia cream cheese
250 ml (35%) whipping cream out of which 170 ml will be used
- 2 tablespoons of icing sugar
- 1 teaspoon orange essence or 2 tablespoons orange marmalade
For chocolate ganache
- 1 orange flavoured chocolate (125 grams) plus extra for shavings
- 2 spoonfuls of the above cream cheese mixture
- 80 ml whipping cream 35%
Prepare the same sponge cake as above, using the orange flavours.
Meanwhile prepare the filling.
Whip the whipping cream until it becomes stiff and add the cream cheese together with the orange essence and whip until cream cheese is incorporated.
If you are using orange marmalade, icing sugar is not necessary.
Refrigerate until the sponge cake cools down.
When the sponge cake is almost cold prepare the ganache.
Melt the chocolate slowly in a bowl over a pan of hot water (or in the microwave, as above) . When it has melted add the whipping cream and 2 spoonfuls of the cream cheese mixture and mix until they have all incorporated into a cream. Allow to cool slightly.
Meanwhile, unfold the roulade and remove the parchment paper. Spread the cream cheese mixture evenly and tightly roll again.
Before the chocolate cools completely, spread over the roulade to cover all the surface and sides.
With a vegetable peeler, shave some chocolate on top.
Well which one will it be?
If you liked this you may also like:
or a Savory Roulade:
Elioti (Olive Roulade)