Hey friends! 💛 If you love desserts that are as refreshing as they are indulgent, you’re in for a treat today. This Lemon Cream Roll Cake is a dreamy combination of light, fluffy sponge cake, tangy lemon curd, and luscious whipped cream. It’s perfect for impressing guests or enjoying with a cup of tea. Plus, it’s easier to make than you think—I promise! Let’s roll into it (pun intended 😉).
Ingredients You’ll Need
Here’s everything you’ll need to whip up this delightful dessert:
- 4 large eggs, separated
We’ll use the yolks for richness and the whipped whites for a light, airy sponge texture. - ¾ cup granulated sugar
This sweetens the sponge perfectly without overpowering the lemony goodness. - 1 teaspoon vanilla extract
Adds a touch of warmth to the flavor profile. - ¾ cup all-purpose flour
Creates structure for the roll while keeping it soft. - ½ teaspoon baking powder
Gives just the right amount of lift to the cake. - Pinch of salt
Enhances all the flavors in the cake. - 1 cup lemon curd
Tangy, silky, and the star of the show. You can use store-bought or make your own. - 1 cup heavy whipping cream
For the creamy, cloud-like filling. Whip it to soft peaks! - Powdered sugar (for dusting)
Gives it a beautiful, bakery-style finish.
Quick Prep Tip: Separate your eggs while they’re cold, then let them come to room temperature. They’ll whip up more easily!
How to Make Lemon Cream Roll Cake
Let’s break this down into easy steps:
Step 1: Prep Your Workspace
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: Make the Sponge Batter
- In one bowl, beat the egg yolks and ½ cup sugar until thick and pale. Add vanilla extract.
- In another clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ¼ cup sugar and whip to stiff peaks.
- Fold the egg whites into the yolk mixture gently. Sift in the flour and baking powder, folding carefully to avoid deflating the batter.
Step 3: Bake the Sponge
Spread the batter evenly onto your prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
Step 4: Roll the Cake
While the cake is warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel. Let it cool completely.
Step 5: Whip the Cream
Beat the heavy whipping cream until soft peaks form.
Step 6: Assemble the Roll
Unroll the cooled sponge and spread an even layer of lemon curd, followed by whipped cream. Roll it back up tightly (without the towel this time!).
Step 7: Dust and Serve
Dust the roll with powdered sugar, slice, and serve!
Equipment You’ll Need
- Jelly roll pan: Perfect for making thin, even layers of sponge.
- Parchment paper: A lifesaver for preventing sticking.
- Hand or stand mixer: Whip those egg whites and cream like a pro.
- Offset spatula: Makes spreading fillings easy.
Frequently Asked Questions
Can I use a different filling?
Absolutely! Try raspberry jam, chocolate ganache, or a mix of lemon curd and cream cheese for a twist.
How do I prevent the cake from cracking?
Rolling the sponge while it’s warm is key! This helps it “remember” the shape and reduces cracking.
Can I make it ahead of time?
Yes, this cake is even better the next day! Just wrap it tightly in plastic wrap and refrigerate.
Do I have to use fresh lemon curd?
Not at all. Store-bought lemon curd works wonderfully if you’re short on time.
Can I freeze this cake?
Yes, you can freeze the assembled roll. Wrap it tightly in plastic wrap and foil. Thaw in the fridge before serving.
What’s the best way to cut clean slices?
Use a sharp serrated knife and wipe it clean between cuts for picture-perfect slices.
Wrapping It Up
And there you have it—your Lemon Cream Roll Cake masterpiece! I hope you enjoy every bite of this tangy, creamy dessert as much as I do. If you loved this recipe, please share it on Facebook using the buttons below or pin it to your favorite Pinterest board for later.
Happy baking, friends! 💛
