Lemon Cream Roll Cake
Delicate sponge cake rolled with tangy lemon curd and finished with a zesty lemon glaze. This light, refreshing dessert is perfect for any occasion.
Equipment
- 1 jelly roll pan 15x10 inch, lined with parchment
- 1 mixing bowl for dry and wet ingredients
- 1 electric mixer for whipping eggs
- 1 spatula for folding batter
- 1 clean towel for rolling cake
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup fresh lemon juice
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup lemon curd or lemon mascarpone cream
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Powdered sugar for dusting
- Lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.
- Beat the eggs on high speed for 5 minutes until pale, thick, and tripled in volume. Gradually add sugar, continuing to beat until fluffy.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gently fold this mixture into the egg batter with a spatula.
- Fold in the lemon juice, melted butter, and vanilla extract gently to maintain the batter’s airy texture.
- Pour the batter evenly into the prepared pan. Bake for 12–15 minutes until lightly golden and springy to the touch.
- While warm, turn the cake onto a towel dusted with powdered sugar. Remove the parchment paper and roll the cake with the towel. Let it cool completely.
- Unroll the cooled cake carefully and spread the lemon curd evenly over the surface.
- Roll the cake back up without the towel and place seam-side down on a serving plate.
- Mix powdered sugar with lemon juice until smooth. Drizzle the glaze over the cake and garnish with lemon zest and a dusting of powdered sugar.
Notes
- Use room temperature eggs for maximum volume.
- Roll cake while warm to prevent cracking.
- Avoid overbaking to keep sponge soft.
- Store covered in the refrigerator for up to 2 days.