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Lemon Cream Roll Cake

A light and airy sponge cake rolled with a tangy lemon cream filling, dusted with powdered sugar for an elegant dessert.

Ingredients

Scale

For the Crust:

  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting
  • 1 cup heavy whipping cream
  • 1/2 cup lemon curd
  • Zest of 1 lemon

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
  2. Beat eggs on high speed for 5 minutes until thick and pale. Gradually add sugar and vanilla, beating until combined.
  3. Sift together flour, baking powder, and salt. Gently fold into egg mixture until just combined. Spread evenly into prepared pan.
  4. Bake for 12-15 minutes until cake springs back when lightly touched. Immediately invert onto a towel dusted with powdered sugar. Carefully peel off parchment and roll cake with towel from short end. Cool completely on wire rack.
  5. Whip cream until stiff peaks form. Fold in lemon curd and lemon zest. Unroll cooled cake, spread cream mixture evenly, and re-roll. Chill for at least 1 hour before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett