Description
Delight in this Velvet Lemon Cream Roll Cake, a light and fluffy sponge cake infused with fresh lemon zest and juice, filled with a luscious lemon-flavored whipped cream. Perfectly rolled for an elegant presentation, this dessert combines soft textures and tangy citrus flavors for a refreshing treat.
Ingredients
Scale
Cake:
- 1 cup (120g) All-Purpose Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- ½ cup (100g) Granulated Sugar
- 3 large Eggs
- 4 tbsp (56g) Unsalted Butter, softened
Filling:
- 1 cup (240ml) Heavy Cream
- ¼ cup (30g) Powdered Sugar
- 1 tsp Vanilla Extract
- Zest of 1 Fresh Lemon
- 2 tbsp Fresh Lemon Juice
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of leavening agents.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar for about 3 minutes until the mixture is light and fluffy, which helps to create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to achieve a smooth batter.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet batter using a spatula to maintain the airiness of the mixture without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and bake for 12-15 minutes, or until the cake turns golden brown and a toothpick inserted comes out clean.
- Prepare Lemon Cream Filling: While the cake bakes, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Carefully fold in the fresh lemon zest and lemon juice to infuse the filling with bright citrus flavor.
- Roll Cake: Once baked, allow the cake to cool slightly. Roll it up gently in the parchment paper to help it hold shape while cooling completely, which prevents cracking later.
- Fill and Serve: After the cake has cooled, unroll it carefully, spread the lemon cream filling evenly over the surface, then roll the cake tightly again. Slice into servings and enjoy your refreshing lemon cream roll cake.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Roll the cake while it is still warm to prevent cracking.
- Use fresh lemons for the best lemon flavor in both the zest and juice.
- The jelly roll pan size is important to achieve the right cake thickness suitable for rolling.
- The whipped cream filling is delicate; fold lemon juice gently to avoid deflating.
