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Lemon Cream Roll Cake

A light and fluffy sponge cake rolled with a tangy lemon cream filling, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs, granulated sugar, and vanilla until thick and pale. Gently fold in flour, baking powder, and salt.
  3. Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  4. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Roll the cake in the towel, starting from the short end. Let cool completely.
  5. In a chilled bowl, whip the heavy cream, powdered sugar, lemon zest, and lemon juice until stiff peaks form.
  6. Unroll the cake, spread the lemon cream evenly, then re-roll without the towel. Chill for at least 1 hour before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett