Tangy Lemon Cream Cake

This Tangy Lemon Spiral Cake brings together airy sponge with zingy lemon, making it perfect for any get-together. The cake comes together quickly, using whipped eggs for that cloud-like texture. You'll roll it while it's still warm to get that perfect swirl shape. Then comes the fun part - stuffing it with tart lemon curd and fluffy whipped cream for a dessert that's both fresh and indulgent.

INGREDIENTS

• Large eggs: 4, they'll give your sponge that fluffy bounce
• Baking powder: 1 tsp, for that extra puff in your cake
• All-purpose flour: 1 cup, forms the base of your sponge
• Granulated sugar: 1 cup, adds sweetness and helps with texture
• Whipped cream: 1 cup, for a light filling
• Lemon curd: 1/2 cup, brings that sunshine flavor
• Vanilla extract: 1 tsp, for a hint of warmth
• Milk: 1/4 cup, keeps everything moist
• Unsalted butter: 1/4 cup, melted, adds a buttery richness
• Lemon glaze: 1/2 cup, for that finishing sweet-tart touch

INSTRUCTIONS

Step 1:

Turn your oven on to 350°F (175°C) and put parchment paper in a jelly roll pan. Give the paper a little grease.

Step 2:

Grab a big bowl and beat those eggs with sugar for a full 5 minutes until they're super fluffy. Carefully sift and fold in the flour and baking powder so you don't knock out all that air.

Serving and Storage Tips

• Don't wait for the cake to cool before rolling or it'll crack on you.
• Any leftovers will stay fresh in your fridge for about 2 days.

Helpful Notes

• Throw some powdered sugar on your towel and the cake won't stick to it.
• Make sure your cake isn't warm at all before you add the filling.

Advice from Pro Bakers

• Want your roll to look amazing? Don't skimp on beating those eggs and sugar until they're really fluffy.

Why You'll Love This Lemon Cake

This Lemon Spiral Cake isn't just tasty - it's a breeze to make. The tangy curd works magic with the soft sponge. It looks fancy enough for parties but isn't too sweet or heavy.

Health Benefits of Lemons

Lemons pack vitamin C and antioxidants that can help your immune system and keep your skin looking good. Using them in sweet stuff adds zip without going overboard on sugar.

FAQs

Can I swap out the filling?

Sure thing! Try other fruit curds or your favorite jam instead.

How do I stop my cake from breaking?

Roll it up while it's still warm and be gentle when unrolling to add your filling.

Is a gluten-free version possible?

Absolutely, just grab a baking-friendly gluten-free flour mix to use instead.

Can I whip up homemade lemon glaze?

You bet! Just mix some powdered sugar with fresh lemon juice and you're good to go.

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Summary

Tangy Lemon Cream Cake is a light delight featuring soft sponge topped with a lemon glaze and filled with creamy lemon curd and whipped cream. You begin by whisking sugar and eggs until fluffy, adding dry ingredients, then blending in melted butter and vanilla for a smooth texture. The cake is baked, rolled while warm to shape, and then cooled. After spreading the filling, it’s rolled again and glazed for a tangy finish. Each slice gives a refreshing texture and bold citrus taste, great for sunny-day treats or gatherings.