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1
To ready the cake roll: if lemon roulade has been refrigerated or frozen, set out to warm almost to room temperature.
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2
Combine marmalade and 1/2 tablespoon water in a small saucepan over medium-high heat.
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3
Simmer, stirring, for 1 1/2 minutes and remove from heat.
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4
Stir in lemon juice.
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5
Strain marmalade mixture through a medium-fine sieve and set aside until cooled and thickened but still spreadable.
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6
Carefully unroll roulade on a large sheet of wax paper dusted with powdered sugar.
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7
Spread marmalade mixture evenly over cake surface using a spatula or large knife.
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8
Lightly cover with wax paper.
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9
To prepare lemon cream: In a mixing bowl with mixer set on high speed, beat cooled lemon filling until completely smooth.
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10
In another mixing bowl with mixer set on high speed, beat heavy cream until firm peaks form.
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11
Beat lemon filling into whipped cream until smoothly incorporated.
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12
Spread roulade surface evenly with lemon cream, stopping about 1 inch from edges (to prevent filling from squeezing out during rolling).
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13
Roll up cake neatly, but not so tightly that filling squeezes out.
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14
Wrap tightly in wax paper, twisting ends of paper to keep cake from unrolling.
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15
Transfer to a tray or baking sheet and refrigerate for at least 4 hours and up to 48 hours.
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16
To serve: Trim ends of roll using a serrated knife.
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17
Dust length of cake roll with sifting of powdered sugar.
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18
Cut cake crosswise into slices using a sharp serrated knife.
