Description
A vibrant and delicate dessert, this Luscious Lemon Cream Roll Cake features a light-as-air sponge rolled around a refreshing, zesty lemon cream filling. It’s the perfect balance of richness and lightness, ideal for any occasion.
Ingredients
- 4 large eggs, separated
- ½ teaspoon cream of tartar (optional)
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- ½ cup (60g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 tablespoon fresh lemon zest
- Powdered sugar, for dusting towel
- ¾ cup (150g) granulated sugar (for filling)
- 2 tablespoons fresh lemon zest (for filling)
- ½ cup (120ml) fresh lemon juice (for filling)
- 3 large eggs (for filling)
- 6 tablespoons (85g) unsalted butter, cold and cubed
- 1½ cups (360ml) heavy cream, very cold
- ¼ cup (30g) powdered sugar (for whipped cream)
- ½ teaspoon pure vanilla extract (for whipped cream)
- Additional powdered sugar (for garnish)
- Fresh lemon zest or thin lemon slices (for garnish)
- Fresh berries, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Whip egg whites with cream of tartar and salt until soft peaks form. Gradually add half the sugar and whip to stiff glossy peaks. Set aside.
- Beat egg yolks with remaining sugar until pale and thick. Mix in vanilla and lemon zest.
- Whisk flour and baking powder. Fold one-third of egg whites into yolks, then alternately fold remaining whites and flour until just combined.
- Spread batter evenly into pan. Bake 12–15 minutes until lightly golden and springy.
- Invert cake onto a powdered sugar–dusted towel. Peel parchment, roll tightly, and cool completely.
- Over simmering water, whisk sugar, lemon zest, lemon juice, and eggs until thickened. Strain, then whisk in butter. Cover and chill until firm.
- Whip heavy cream with powdered sugar and vanilla to medium-stiff peaks.
- Fold whipped cream into chilled lemon curd gently.
- Unroll cake, spread filling evenly, and re-roll tightly.
- Wrap and chill at least 2 hours before serving.
- Dust with powdered sugar, garnish as desired, slice, and serve.
Notes
- Chilling the cake longer improves texture and slicing.
- Wipe knife between cuts for clean slices.
- Store covered in the refrigerator for up to 3–4 days.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American