Lemon Cream Cake Roll (Print Version)
Soft roll filled with tangy lemon cream. Perfect for spring parties and easier than you'd think to pull off.
# Ingredients:
→ Cake
01 -
1 cup plain flour
02 -
3/4 cup white sugar
03 -
4 eggs (large)
04 -
Juice from 2 tablespoons of lemon
05 -
Zest from one lemon
06 -
1 tsp vanilla essence
07 -
1 tsp baking powder
08 -
Extra powdered sugar for sprinkling
→ Lemon Cream Filling
09 -
A cup of whipped heavy cream
10 -
1/4 cup icing sugar
11 -
1 tsp lemon flavoring
12 -
Grated zest of one lemon
# Directions:
01 -
Turn your oven to 350°F to preheat. Line a jelly roll pan (10×15-inch) with parchment and give it a light greasing.
02 -
Whisk the sugar with the eggs until they’re thick and light-colored. Stir in vanilla. Sift baking powder and flour together, then gently fold into the egg mix. Add lemon juice and zest.
03 -
Spread the batter evenly in your pan and bake for 12-15 minutes. The top should spring back when lightly touched.
04 -
Lay out a towel and sprinkle it with powdered sugar. Flip the hot cake onto the towel, peel off the parchment, and roll it up with the towel inside. Leave it to cool completely.
05 -
Whip up the cream until it’s soft and fluffy. Add in the powdered sugar, lemon zest, and lemon essence, then whip until firm peaks form.
06 -
Unroll your cooled cake carefully, spread the lemon cream filling over it, and roll it back up (without the towel this time). Chill for at least an hour. Sprinkle a little powdered sugar on top before serving.
# Notes:
01 -
While the cake’s still warm, roll it to avoid any cracking.
02 -
For the best texture, let all your ingredients get to room temperature.
03 -
Keep this in the fridge for a couple of days, or pop it in the freezer for up to two months.