Description
Silky lemon cream roll cake whispers sweet sophistication from classic French pastry kitchens. Delicate sponge layers embrace zesty cream, promising elegant dessert moments that dance between tangy brightness and smooth richness. Pastry lovers will savor each sublime slice.
Ingredients
Scale
Primary Cake Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon (5 milliliters) baking powder
Moisture and Flavor Ingredients:
- 1/4 cup (60 milliliters) unsalted butter, melted
- 1/4 cup (60 milliliters) milk
- 1 teaspoon (5 milliliters) vanilla extract
Filling and Topping Ingredients:
- 1/2 cup (120 milliliters) lemon curd
- 1 cup (240 milliliters) whipped cream
- 1/2 cup (120 milliliters) lemon glaze
Instructions
- Prepare the baking workspace by heating the oven to 350F (175C). Carefully line a jelly roll pan with parchment paper, applying a light grease to ensure easy cake removal.
- Create a fluffy base by vigorously whisking eggs and sugar for 5 minutes until the mixture becomes pale and voluminous. Gently sift flour and baking powder into the mixture, folding with a delicate touch to maintain the airy texture.
- Incorporate liquid ingredients by gently folding melted butter, milk, and vanilla extract into the batter, ensuring a smooth and uniform consistency without deflating the mixture.
- Transfer the batter to the prepared pan, spreading it evenly with a smooth spatula. Bake for 10-12 minutes, watching for a golden surface that springs back when lightly pressed.
- Immediately after removing from the oven, carefully invert the warm cake onto a powdered sugar-dusted towel. Gently peel away the parchment paper, then methodically roll the cake within the towel, allowing it to cool completely while maintaining its cylindrical shape.
- Once entirely cooled, carefully unroll the cake. Spread a generous layer of lemon curd and whipped cream across the surface, then tightly re-roll the cake to create a perfect spiral of flavors.
- Enhance the presentation by drizzling a vibrant lemon glaze over the top of the rolled cake. Slice into elegant portions and serve immediately to capture the cake’s delicate texture.
Notes
- Use room temperature eggs for maximum volume and fluffiness when beating the batter.
- Sift flour directly over the egg mixture to prevent lumps and ensure a smooth, light texture.
- Fold ingredients gently to maintain the air bubbles, which create the cake’s delicate, soft structure.
- When rolling the warm cake, use a clean kitchen towel dusted with powdered sugar to prevent sticking and create an even shape.
- Chill the rolled cake for 30 minutes before filling to make spreading lemon curd and cream easier and more precise.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.
- Make ahead and store in the refrigerator for up to 2 days, allowing flavors to meld and develop.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 221 kcal
- Sugar: 19 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg