Lemon Cream Roll Cake (Print Version)
# Ingredients:
01 -
Large eggs: 4, to create a light and airy sponge.
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Granulated sugar: 1 cup, for sweetness and structure in the sponge.
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All-purpose flour: 1 cup, to provide the base for the sponge cake.
04 -
Baking powder: 1 tsp, for a slight rise in the cake.
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Unsalted butter: 1/4 cup, melted, to add richness.
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Milk: 1/4 cup, for added moisture in the batter.
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Vanilla extract: 1 tsp, for flavor in the sponge.
08 -
Lemon curd: 1/2 cup, for a tangy, creamy filling.
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Whipped cream: 1 cup, to add a light and fluffy texture to the filling.
10 -
Lemon glaze: 1/2 cup, store-bought or homemade, for a finishing drizzle.
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
02 -
In a large mixing bowl, beat eggs and sugar for 5 minutes until light and fluffy. Sift in flour and baking powder, folding gently to combine.
03 -
Fold in melted butter, milk, and vanilla extract until just combined.
04 -
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
05 -
Turn the warm cake onto a towel dusted with powdered sugar. Carefully remove parchment paper, then roll the cake in the towel to cool completely.
06 -
Once the cake is cool, unroll it and spread with lemon curd and whipped cream. Re-roll the cake tightly.
07 -
Drizzle lemon glaze over the top. Slice and enjoy.
# Notes:
01 -
Roll the cake while it’s still warm to prevent cracking.
02 -
Dust the towel with powdered sugar to avoid sticking.
03 -
A homemade or store-bought lemon glaze can be used for finishing.