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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 cream
  • 1/4 cup powdered sugar
  • 2 tablespoons lemon zest
  • 3 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 light and fluffy.
  3. Sift in flour, baking powder, and salt. Gently fold until just combined.
  4. Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
  5. While warm, carefully roll the cake (with parchment) into a log and let cool completely.
  6. In a separate bowl, whip heavy cream, powdered sugar, lemon zest, and lemon juice until stiff peaks form.
  7. Unroll the cooled cake, spread the lemon cream evenly, then re-roll without the parchment.
  8. Chill for at least 1 hour before slicing and serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally