Lemon Cream Roll Cake (Print)
A soft sponge roll filled with whipped cream and lemon curd, topped with a fresh, zesty glaze for an extra lemony punch.
# Ingredients:
01 -
4 large eggs, for making a fluffy, airy cake.
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1 cup sugar, to keep the cake sweet and structured.
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1 cup plain flour, used as the base for the batter.
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1 teaspoon baking powder, to help the cake puff up.
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1/4 cup melted butter, which adds richness.
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1/4 cup milk, to make the batter moist.
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1 teaspoon vanilla, for a little extra flavor.
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1/2 cup lemon curd, for filling with a burst of tanginess.
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1 cup whipped cream, to make the filling light and soft.
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1/2 cup lemon glaze, for drizzling on top, homemade or bought.
# Steps:
01 -
Set your oven to 350°F (175°C). Lay parchment paper in a jelly roll pan and grease lightly.
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Whisk sugar and eggs together in a big bowl for 5 minutes to make it fluffy. Sift in baking powder and flour, then fold the mixture gently.
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Stir in melted butter, milk, and vanilla extract just until everything blends together.
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Spread the batter evenly in your prepared pan and bake for 10 to 12 minutes. The cake should spring back when lightly touched.
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Flip the warm cake onto a towel sprinkled with powdered sugar. Remove the parchment paper, then roll the cake up in the towel and let it cool completely.
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After it’s cool, carefully unroll the cake, then spread lemon curd and whipped cream inside. Roll it up again, nice and tight.
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Pour lemon glaze over the rolled cake before slicing. Dig in and enjoy every bite!
# Notes:
01 -
Rolling the cake when it’s warm stops it from cracking.
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Powdered sugar on the towel keeps the cake from sticking.
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Both homemade and store-bought lemon glaze work fine.