Description
Velvet Lemon Cream Roll Cake is a light and fluffy sponge cake rolled with a luscious, zesty lemon cream filling. This dessert offers a perfect balance of sweet and tangy flavors, making it an ideal treat for any celebration or cozy gathering. The cake’s soft texture and refreshing lemon cream make it a delightful centerpiece that’s sure to impress guests and brighten your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
Lemon Cream Filling
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 2 fresh lemons
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat softened butter with granulated sugar for about 3 minutes until the mixture is fluffy and pale.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition until smooth and fully incorporated.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet batter using a spatula, taking care to maintain the airy texture.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
- Prepare Lemon Cream Filling: While the cake bakes, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh lemon zest and lemon juice for a tangy, smooth filling.
- Roll the Cake: Remove the cake from the oven and let it cool slightly. While still warm, carefully roll the cake up in the parchment paper to help it keep its shape as it cools completely.
- Fill and Re-Roll: Once cooled, unroll the cake gently, spread the lemon cream filling evenly across the surface, then roll it up tightly again.
- Slice and Serve: Slice the rolled cake into 10 servings and enjoy the perfect balance of soft sponge and refreshing lemon cream.
Notes
- For a lighter cake texture, sift the flour before measuring and mixing.
- Roll the cake while it is still warm to prevent cracking during cooling.
- Chill the lemon cream filling before spreading for easier application and better consistency.
- Store leftover cake in an airtight container in the refrigerator for up to three days; serve chilled or at room temperature.
- Experiment with different citrus fruits or fresh herbs like mint to add a unique twist to the lemon cream filling.