Description
Creamy lemon roll cake whispers sweet summer memories with its delicate swirl of zesty brightness. Silky filling and tender sponge dance together, inviting you to savor each delightful slice of pure citrus elegance.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (65 g) all-purpose flour
- 1 cup (240 ml) heavy whipping cream
- 4 ounces (115 g) cream cheese
Liquid Ingredients:
- ¼ cup (60 ml) fresh lemon juice
- 3 tablespoons lemon curd
- 1 teaspoon vanilla extract
Flavor and Seasoning Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (60 g) powdered sugar
- 1 teaspoon lemon zest
Garnish:
- Powdered sugar
- Lemon zest or slices (optional)
Instructions
- Prepare the oven environment by heating to 350F (175C). Coat a 10×15-inch jelly roll pan with grease, line with parchment paper, and apply an additional layer of grease.
- Whisk egg yolks and sugar until they transform into a pale, voluminous mixture. Incorporate vanilla extract and lemon juice, blending thoroughly.
- Sift flour, baking powder, and salt into a separate container. Gradually introduce dry ingredients into the yolk mixture, stirring until achieving a silky consistency.
- Create a meringue-like texture by whipping egg whites until they form stiff, glossy peaks. Delicately integrate the whipped whites into the batter, maintaining its airiness through three gentle folding motions.
- Transfer the batter into the prepared pan, ensuring an even distribution. Bake for 10-12 minutes until the surface springs back upon light touch.
- Immediately after baking, invert the warm cake onto a powdered sugar-dusted kitchen towel. Carefully peel away the parchment paper and gently roll the cake with the towel from its short edge. Allow complete cooling while maintaining the rolled shape.
- Whip heavy cream until soft peaks emerge. In a parallel process, blend cream cheese, powdered sugar, lemon curd, and lemon zest until smooth and uniform.
- Fold the whipped cream into the cream cheese mixture, creating a light, harmonious filling.
- Unroll the cooled cake and spread the lemon cream filling evenly across its surface. Carefully re-roll the cake without the towel, positioning it seam-side down on a serving platter.
- Refrigerate the assembled roll cake for a minimum of one hour to stabilize the filling. Before serving, dust with powdered sugar and garnish with delicate lemon zest or elegant lemon slices.
Notes
- Ensure egg whites are whipped to stiff peaks for maximum cake volume and lightness, which creates a delicate, airy texture.
- Use room temperature ingredients to help achieve smoother batter and more even mixing, preventing potential lumps or uneven incorporation.
- Dust the kitchen towel with powdered sugar generously to prevent the warm cake from sticking during the initial rolling process, making the technique smoother.
- Fold egg whites gently using a figure-eight motion to maintain the delicate air bubbles, preserving the cake’s soft, pillowy structure.
- For gluten-free adaptation, replace all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender crumb.
- Reduce sugar content by substituting half the granulated sugar with a natural sweetener like stevia for a lighter, less caloric dessert option.
- Chill the cream cheese mixture before folding in whipped cream to ensure a stable, creamy filling that holds its shape beautifully.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 100 mg