Lemon Cream Roll Cake: A Delicious & Easy Recipe

Lemon Cream Roll Cake: just the name conjures images of sunshine, delicate sponge, and a burst of citrusy delight! Have you ever craved a dessert that’s both impressive and surprisingly easy to make? This recipe is your answer. Forget those intimidating layered cakes; this roll cake is a showstopper that comes together with minimal fuss.

The concept of a rolled cake, also known as a Swiss roll or jelly roll, has been around for centuries, with variations popping up across Europe. While its exact origins are debated, the joy of a light, airy sponge wrapped around a luscious filling is universally appreciated. Our Lemon Cream Roll Cake takes this classic dessert to a new level with its vibrant lemon flavor.

What makes this cake so irresistible? It’s the perfect balance of textures and tastes. The sponge is incredibly soft and tender, almost melting in your mouth. The lemon cream filling is tangy, sweet, and utterly addictive. People love this dish because it’s not overly heavy or rich, making it a refreshing treat any time of year. Plus, the elegant swirl makes it a beautiful centerpiece for any occasion. Get ready to impress your friends and family with this delightful creation!

this Recipe

Ingredients:

• For the Sponge Cake:
• 1 cup (120g) cake flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 3/4 cup (150g) granulated sugar, divided
• 1/4 cup (60ml) milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• For the Lemon Cream Filling:
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) powdered sugar
• 1/4 cup (60ml) lemon juice, freshly squeezed
• 2 tablespoons lemon zest, finely grated
• 1/2 teaspoon vanilla extract
• For Dusting:
• Powdered sugar, for dusting

Preparing the Sponge Cake:

1. Preheat and Prepare: First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. This overhang will be your best friend when it comes to lifting the cake out later! Grease the parchment paper as well – we want to make sure nothing sticks.
2. Sift Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Sifting is key here – it helps create a light and airy cake. Set this aside for now.
3. Separate Eggs: Separate the eggs into two large bowls. Make sure no yolk gets into the egg whites, as this can prevent them from whipping properly.
4. Whisk Egg Yolks: In the bowl with the egg yolks, add half of the granulated sugar (about 6 tablespoons). Whisk the yolks and sugar together until they become pale yellow and slightly thickened. This usually takes about 2-3 minutes.
5. Add Wet Ingredients to Yolks: Add the milk, vegetable oil, and vanilla extract to the egg yolk mixture. Whisk until everything is well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix – overmixing can develop the gluten in the flour, resulting in a tough cake. A few lumps are okay!
7. Whip Egg Whites: In the bowl with the egg whites, add the cream of tartar. Beat the egg whites with an electric mixer on medium speed until soft peaks form. Soft peaks are when the peaks of the egg whites droop slightly when you lift the beaters.
8. Add Sugar to Egg Whites: Gradually add the remaining granulated sugar (about 6 tablespoons) to the egg whites, beating on medium-high speed until stiff, glossy peaks form. Stiff peaks are when the peaks of the egg whites stand straight up when you lift the beaters. Be careful not to overwhip, or the egg whites will become dry and grainy.
9. Fold Egg Whites into Batter: Gently fold about 1/3 of the whipped egg whites into the egg yolk batter. This helps to lighten the batter and make it easier to incorporate the remaining egg whites.
10. Gently Fold Remaining Egg Whites: Gently fold the remaining egg whites into the batter in two additions, being careful not to deflate the egg whites. Use a spatula and fold from the bottom up, turning the bowl as you go. The batter should be light and airy.
11. Pour into Pan: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
12. Bake: Bake for 12-15 minutes, or until the cake is lightly golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on it, as it can burn easily.
13. Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
14. Invert and Roll: Once the cake is out of the oven, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
15. Roll the Cake: Starting from one short end, roll the cake up tightly in the towel. This will help the cake retain its shape when you add the filling later. Let the cake cool completely in the towel. This usually takes about an hour.

Making the Lemon Cream Filling:

1. Chill Bowl and Beaters: Place the mixing bowl and beaters in the freezer for about 15 minutes. This will help the heavy cream whip up faster and hold its shape better.
2. Whip Heavy Cream: Pour the heavy cream into the chilled bowl and beat with an electric mixer on medium speed until soft peaks form.
3. Add Powdered Sugar: Gradually add the powdered sugar to the whipped cream, beating until stiff peaks form. Be careful not to overwhip, or the cream will turn grainy.
4. Add Lemon Juice, Zest, and Vanilla: Add the lemon juice, lemon zest, and vanilla extract to the whipped cream. Gently fold everything together until well combined. Taste and adjust the sweetness or lemon flavor as needed.

Assembling the Lemon Cream Roll Cake:

1. Unroll the Cake: Carefully unroll the cooled cake from the towel.
2. Spread the Filling: Spread the lemon cream filling evenly over the cake, leaving about 1/2 inch border along one of the long edges. This will prevent the filling from squeezing out when you roll it up.
3. Reroll the Cake: Starting from the edge with the filling, carefully reroll the cake tightly.
4. Wrap and Chill: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will allow the filling to set and the cake to hold its shape.
5. Dust and Serve: Before serving, dust the cake generously with powdered sugar. Use a serrated knife to slice the cake into 1-inch thick slices. Serve immediately and enjoy!

Conclusion:

This Lemon Cream Roll Cake isn’t just a dessert; it’s a ray of sunshine on a plate, and trust me, you absolutely need to experience it! From the delicate, airy sponge to the tangy, luscious lemon cream filling, every bite is a symphony of textures and flavors that will leave you wanting more. I know baking a roll cake can seem intimidating, but I’ve broken down the steps to make it as straightforward as possible, and the results are so worth the effort. It’s the perfect balance of sweet and tart, light and satisfying, making it an ideal treat for any occasion, big or small.

Think of it: a slice of this beautiful cake gracing your next brunch table, impressing your friends and family with your baking prowess. Or imagine enjoying a quiet afternoon with a cup of tea and a generous serving of this lemony goodness. It’s truly versatile!

But the best part? You can totally customize it to your liking! Feeling adventurous? Try adding a layer of raspberry jam between the sponge and the lemon cream for a delightful fruity twist. Or, if you’re a chocolate lover (like me!), a drizzle of melted white chocolate over the top would be absolutely divine. For a more sophisticated touch, consider adding a hint of limoncello to the lemon cream for an extra burst of citrus flavor. And for those who prefer a less intense lemon flavor, you can easily adjust the amount of lemon juice and zest to suit your taste.

Serving suggestions are endless! A simple dusting of powdered sugar is always a classic and elegant choice. But you could also garnish it with fresh berries, such as raspberries, blueberries, or strawberries, for a pop of color and added freshness. A sprig of mint adds a touch of sophistication, and a dollop of whipped cream never hurts! For a truly decadent experience, serve it with a scoop of vanilla ice cream or a light lemon sorbet.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a showstopper that’s surprisingly easy to make, and it’s guaranteed to impress anyone who tries it. The bright, zesty flavor of the lemon cream is the perfect complement to the light and airy sponge, creating a dessert that’s both refreshing and indulgent.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure! I promise you won’t regret it. And please, please, please, don’t be shy about sharing your creations! I would absolutely love to see your versions of this Lemon Cream Roll Cake. Tag me in your photos on social media, or leave a comment below to let me know how it turned out. I’m always eager to hear your feedback and see your creative variations. Happy baking, and enjoy every delicious bite! I can’t wait to hear about your experience making this delightful treat. Let me know if you have any questions, and I’ll be happy to help!