Description
A light and airy velvet lemon cream roll cake featuring a fluffy sponge cake rolled with a tangy and creamy lemon-infused filling. Perfect for a refreshing dessert with bright citrus notes and a silky texture.
Ingredients
Scale
For the Cake:
- 1 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Granulated Sugar
- 1/4 cup Unsalted Butter, softened
- 3 large Eggs
For the Lemon Cream Filling:
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- Zest of 2 Fresh Lemons
- 2 tbsp Fresh Lemon Juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper to prevent sticking and help with easy rolling later.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with the granulated sugar for about 3 minutes until the mixture is fluffy and light in color.
- Add Eggs: Add eggs one at a time into the butter-sugar mixture, beating well after each addition to achieve a smooth batter.
- Fold in Dry Ingredients: Gradually and gently fold the flour mixture into the wet ingredients using a spatula to maintain the airiness of the batter.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and bake for 12 to 15 minutes until the cake is golden brown and springs back when lightly touched.
- Prepare Lemon Cream Filling: While the cake is baking, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh lemon zest and lemon juice, combining well without deflating the cream.
- Roll the Cake: Once baked, allow the cake to cool slightly. Then, carefully roll the cake up in the parchment paper to shape it and let it cool completely in this rolled form to prevent cracking.
- Assemble the Roll: Unroll the fully cooled cake gently, spread the lemon cream filling evenly over the surface, and then roll the cake tightly again. Slice and serve chilled or at room temperature.
Notes
- Make sure the butter is softened, not melted, for proper creaming with sugar.
- Do not overmix when folding in the flour to keep the batter light and fluffy.
- Rolling the cake while warm helps to prevent cracks during shaping.
- Chilling the assembled roll before slicing can make cleaner cuts.
- Use fresh lemons for the best citrus flavor and aroma.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
