Lemon Cream Roll Cake (Print Version)
# Ingredients:
→ Cake
01 -
3/4 cup of white sugar
02 -
4 eggs, large
03 -
1 teaspoon of vanilla
04 -
1 cup of plain flour
05 -
1 teaspoon of baking powder
06 -
2 tablespoons freshly squeezed lemon juice
07 -
Zest from a single lemon
08 -
A sprinkle of powdered sugar
→ Lemon Cream Filling
09 -
1/4 cup powdered sugar
10 -
1 cup whipping cream
11 -
1 teaspoon lemon flavoring
12 -
Zest of one lemon
# Instructions:
01 -
Set your oven to 350°F. Grease a jelly roll pan (10×15 inches) lined with parchment.
02 -
Whisk the eggs and sugar till thick and pale. Stir in vanilla. Combine flour and baking powder by sifting, then fold into the mix. Add the lemon zest and juice.
03 -
Spread the batter across the pan evenly and bake for around 12-15 minutes until it bounces back when touched.
04 -
Sprinkle powdered sugar on a dish towel, flip the cake onto it, remove the parchment, and roll up with the towel. Let it cool completely.
05 -
Beat the cream until it gets soft peaks. Add the sugar, lemon flavoring, and zest. Keep whipping until stiff peaks form.
06 -
Unroll the cooled sponge, spread the lemon filling, and roll it up again (without the towel). Refrigerate for an hour or more. Sprinkle powdered sugar before cutting and serving.
# Notes:
01 -
Roll the sponge while it's still warm so it doesn't split
02 -
Using ingredients at room temp improves results
03 -
Store in the fridge for 2-3 days, or freeze up to 2 months