This Luscious Lemon Cream Roll Cake offers a delightful balance of tangy lemon flavor and light, airy texture. The sponge cake is made by beating eggs and sugar until fluffy, folding in flour and a bit of baking powder, and gently combining with melted butter, milk, and vanilla. Once baked, the warm cake is rolled with a towel to set its shape. Once cool, it’s filled with a creamy combination of lemon curd and whipped cream, creating a refreshing contrast in texture and flavor. A final drizzle of lemon glaze completes this light, crowd-pleasing dessert.
This Luscious Lemon Cream Roll Cake combines the light, airy texture of sponge cake with a burst of lemon flavor, making it an ideal dessert for any occasion. The cake itself is easy to make, with a batter that relies on fluffy beaten eggs for lift. Once baked, the cake is rolled while warm, ensuring it sets in a spiral shape. Filled with creamy lemon curd and whipped cream, this roll cake is both zesty and rich.
INGREDIENTS
- Large eggs: 4, for a light and fluffy sponge texture
- Granulated sugar: 1 cup, to sweeten and stabilize the batter
- All-purpose flour: 1 cup, to form the cake’s structure
- Baking powder: 1 tsp, for a bit of lift in the cake
- Unsalted butter: 1/4 cup, melted, to add richness
- Milk: 1/4 cup, to moisten the cake
- Vanilla extract: 1 tsp, for subtle flavor
- Lemon curd: 1/2 cup, for a tangy filling
- Whipped cream: 1 cup, to lighten the filling
- Lemon glaze: 1/2 cup, to drizzle over the finished roll
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Lightly grease the parchment paper.
- Step 2:
- In a large bowl, beat eggs and sugar for 5 minutes until light and fluffy. Sift in the flour and baking powder, folding gently to avoid deflating the batter.
Serving and Storage Tips
- For best results, roll the cake while it’s warm to prevent cracking.
- Store leftovers in the fridge for up to 2 days for optimal freshness.
Helpful Notes
- Dusting the towel with powdered sugar helps prevent the cake from sticking.
- Let the cake cool completely before adding the filling.
Tips from Well-Known Chefs
- For a smoother roll, make sure the batter is well-aerated by thoroughly beating the eggs and sugar.
Why You’ll Love This Lemon Cake
This Lemon Cream Roll Cake is light, refreshing, and easy to make. The lemon curd adds a burst of flavor that perfectly complements the soft sponge. Ideal for any occasion, it’s both elegant and satisfying.
Health Benefits of Lemons
Lemons are a great source of vitamin C and antioxidants, which may boost immunity and promote healthy skin. Using lemon in desserts adds brightness without too much sugar, making it a healthier choice for sweet treats.
FAQs
Can I use a different filling?
Yes, you can use other fruit curds or jams as a filling for variation.
How do I prevent the cake from cracking?
Roll the cake while it’s warm and pliable, then unroll gently when adding the filling.
Can I make this roll cake gluten-free?
Yes, substitute with a gluten-free flour blend suitable for baking to make the cake gluten-free.
Can I make the lemon glaze from scratch?
Yes, mix powdered sugar with lemon juice for an easy homemade glaze.
Summary
Luscious Lemon Cream Roll Cake is a refreshing dessert with a light sponge cake filled with tangy lemon curd and whipped cream. This roll cake begins with a simple sponge, made fluffy by beating eggs and sugar to incorporate air. After baking, the warm cake is rolled with a towel to set its shape and prevent cracking. Once cooled, it’s unrolled, spread with a filling of lemon curd and whipped cream, then re-rolled tightly. The final touch is a drizzle of lemon glaze, adding extra zest and visual appeal. This dessert is perfect for spring and summer gatherings, offering a delicate and balanced taste with every slice. It’s a delightful treat for anyone who enjoys citrus desserts.