The Velvet Lemon Cream Roll Cake is the perfect balance of tangy lemon flavor and creamy sweetness. The lemon zest in the cake adds a refreshing flavor, while the creamy filling gives it a luxurious texture. This cake is ideal for spring celebrations or any time you’re craving a citrusy, light dessert.
Ingredients:
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon lemon extract
- Zest of 1 lemon
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease and line a 10×15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract, then fold in the sifted flour and baking powder. Add lemon zest and juice, folding until just combined. Pour the batter into the prepared pan and bake for 12-15 minutes or until the cake springs back when touched.
2. Roll the Cake:
While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar. Once the cake is done, invert it onto the towel and peel off the parchment paper. Roll the cake up tightly with the towel and let it cool completely.
3. Prepare the Filling:
Whip the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar, lemon extract, and lemon zest, continuing to whip until stiff peaks form.
4. Assemble the Cake Roll:
Unroll the cooled cake and spread the lemon whipped cream filling evenly over the surface. Re-roll the cake tightly and refrigerate for at least 1 hour.
5. Serve:
Before serving, dust with powdered sugar and slice the cake into individual portions.