Description
This Luscious Lemon Cream Roll Cake is a light and refreshing dessert featuring a fluffy sponge cake filled with a tangy lemon cream. Perfect for spring gatherings, tea parties, or any occasion, this cake is as beautiful as it is delicious.
Ingredients
Units
Scale
For the sponge cake:
- 4 large eggs, separated
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (65 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for rolling)
For the lemon cream filling:
- 1 cup (240 ml) heavy whipping cream, chilled
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 3 tablespoons lemon curd
- 1 teaspoon lemon zest
For garnish:
- Powdered sugar
- Lemon zest or slices (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, then grease the paper.
- Prepare the sponge cake batter:
- In a large bowl, beat the egg yolks and granulated sugar until pale and fluffy. Add the vanilla extract and lemon juice, and mix until combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the yolk mixture, mixing until smooth.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
- Bake the cake:
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the cake:
- While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper, then gently roll the cake with the towel from the short end. Let it cool completely in the rolled shape.
- Prepare the lemon cream filling:
- In a large bowl, beat the heavy whipping cream until soft peaks form.
- In another bowl, beat the cream cheese, powdered sugar, lemon curd, and lemon zest until smooth. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the roll cake:
- Carefully unroll the cooled cake and spread the lemon cream filling evenly over the surface. Re-roll the cake (without the towel) and place it seam-side down on a serving platter.
- Chill and garnish:
- Refrigerate the cake for at least 1 hour to set. Dust with powdered sugar and garnish with lemon zest or slices before serving.
Notes
- Make-ahead: The roll cake can be made and refrigerated up to a day in advance. Add the powdered sugar garnish just before serving.
- Variations: Substitute lime juice and zest for a lime cream version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.