Hello, Lemon Lovers! If you’re craving a dessert that brings a burst of refreshing citrus with a luscious creaminess, look no further than this Moist Lemon Cream Roll Cake! This delicate, citrus-infused roll cake is not only a feast for the taste buds but also a delight to make. With its pillowy soft sponge filled with smooth whipped cream and rich lemon curd, each bite is pure joy. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and satisfying. Ready to indulge? Let’s dive into this delightful Lemon Cream Roll Cake journey!
Introduction
The Lemon Cream Roll Cake is a beloved treat that combines the lightness of a sponge cake with the tangy allure of lemon curd. Roll cakes, known for their versatility, are popular in European and Asian desserts, with endless possibilities for fillings and flavors. This Lemon Cream Roll Cake brings a fresh twist to the classic Swiss roll with its invigorating citrus taste, making it perfect for warm weather or any time you crave something bright and delightful. Its unique structure, achieved by rolling the cake with whipped cream and lemon curd, makes it a feast for the eyes as well as the palate.
Ingredients for Moist Lemon Cream Roll Cake
Gather these simple ingredients to create your Moist Lemon Cream Roll Cake masterpiece:
- 4 large eggs (separated)
- 1 cup granulated sugar, divided (½ cup for yolks, ½ cup for whites)
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup lemon curd (plus extra for drizzling)
- 1 cup heavy cream, whipped
- Powdered sugar (for dusting)
Optional substitutions: For a dairy-free version, use coconut whipped cream instead of heavy cream. You can also substitute gluten-free flour to make this cake gluten-friendly. Adjust baking time if needed.
How to Make Moist Lemon Cream Roll Cake – Step by Step
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a jelly roll pan (10×15 inches) with butter or non-stick spray, and line it with parchment paper for easy release.
2: Prepare the Egg Mixture
- In a medium bowl, beat the egg yolks with ½ cup of sugar until they become thick, pale, and creamy (about 2-3 minutes).
- Stir in the vanilla extract and vegetable oil for a smooth consistency.
3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg yolk mixture, being careful not to overmix, which can toughen the cake.
4: Beat Egg Whites
- In another clean bowl, beat the egg whites until soft peaks form.
- Gradually add the remaining ½ cup of sugar, continuing to beat until stiff peaks are achieved. This will give the cake a light and airy texture.
5: Fold and Bake
- Gently fold the beaten egg whites into the cake batter until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6: Roll the Cake
- Dust a clean kitchen towel with powdered sugar.
- Turn the cake out onto the towel, gently peel away the parchment paper, and roll the cake with the towel from one short end to the other. Let it cool completely in this rolled shape.
7: Assemble the Cake
- Unroll the cooled cake, spread a generous layer of whipped cream, and drizzle lemon curd over the cream.
- Roll the cake back up (without the towel), drizzle more lemon curd on top, and dust with powdered sugar for a beautiful finish.
Helpful Tips for Moist Lemon Cream Roll Cake
- Use fresh lemons for the curd to enhance the citrus flavor.
- Allow the cake to cool slightly before rolling it to prevent cracks.
- Keep your egg whites free of any yolk to achieve stiff peaks for an airy sponge.
Cooking Tips for the Best Lemon Cream Roll Cake
- Ensure Even Baking: Spread the batter evenly in the pan for a uniform thickness.
- Whip Cream Properly: For a firmer filling, slightly overbeat the cream so it holds its shape better in the roll.
- Temperature Control: Let the cake cool slightly before rolling to reduce cracking but avoid waiting too long, as the cake needs to be warm to mold easily.
Serving Suggestions for Lemon Cream Roll Cake
Serve your Lemon Cream Roll Cake with a refreshing iced tea or a sparkling lemonade for an ideal pairing. For a richer experience, a cup of black tea or cappuccino also complements the citrus notes wonderfully. This roll cake makes a beautiful centerpiece for brunch, tea parties, or spring and summer celebrations.
Nutritional Information
Indulging in a slice of Lemon Cream Roll Cake offers not only a taste of heaven but also some nutritional benefits. Lemons provide vitamin C, boosting immune health, and the light sponge is lower in fat compared to denser cakes. Perfect as a sweet treat without overwhelming your daily calorie goals.
Nutritional Information (per serving)
- Calories: 210 kcal
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 80mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
Storage and Leftovers for Lemon Cream Roll Cake
To store this Lemon Cream Roll Cake, wrap it in plastic wrap and keep it in the refrigerator for up to three days. Before serving, allow it to sit at room temperature for about 10 minutes to bring back its soft texture. If you prefer, slices can also be frozen for up to a month; just thaw in the refrigerator overnight.
Frequently Asked Questions (FAQs) for Lemon Cream Roll Cake
1. Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Keep it wrapped in plastic wrap in the fridge until you’re ready to serve.
2. What if I don’t have lemon curd?
No problem! Try making a quick lemon glaze instead or substitute with any citrus curd like orange or lime for a twist.
3. How can I prevent my roll cake from cracking?
Be sure to roll the cake while it’s warm and not too cool. Dusting the towel with powdered sugar also helps prevent sticking.
4. Can I add fruits to the filling?
Yes! Fresh berries or thinly sliced strawberries make a lovely addition to the whipped cream filling.
Related Recipes for Lemon Cream Roll Cake Lovers
If you loved making this Lemon Cream Roll Cake, here are two more citrus-inspired treats to try:
Conclusion
Thank you for joining us on this delicious journey to create the Moist Lemon Cream Roll Cake! This citrus-filled delight is sure to be a hit, whether for an elegant brunch, a family dessert, or a sweet indulgence. We hope you enjoy making and savoring this cake as much as we do. Try it out, and let us know your unique twists or favorite pairings! Share your thoughts and photos in the comments below, and don’t forget to explore more lemony recipes. Happy baking!
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Lemon Cream Roll Cake – Moist & Citrusy Dessert Delight
Description
Hello, Lemon Lovers! If you’re craving a dessert that brings a burst of refreshing citrus with a luscious creaminess, look no further than this Moist Lemon Cream Roll Cake! This delicate, citrus-infused roll cake is not only a feast for the taste buds but also a delight to make. With its pillowy soft sponge filled with smooth whipped cream and rich lemon curd, each bite is pure joy. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and satisfying. Ready to indulge? Let’s dive into this delightful Lemon Cream Roll Cake journey!
Ingredients
- 4 large eggs (separated)
- 1 cup granulated sugar, divided (½ cup for yolks, ½ cup for whites)
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup lemon curd (plus extra for drizzling)
- 1 cup heavy cream, whipped
- Powdered sugar (for dusting)
Optional substitutions: For a dairy-free version, use coconut whipped cream instead of heavy cream. You can also substitute gluten-free flour to make this cake gluten-friendly. Adjust baking time if needed.
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a jelly roll pan (10×15 inches) with butter or non-stick spray, and line it with parchment paper for easy release.
Step 2: Prepare the Egg Mixture
- In a medium bowl, beat the egg yolks with ½ cup of sugar until they become thick, pale, and creamy (about 2-3 minutes).
- Stir in the vanilla extract and vegetable oil for a smooth consistency.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg yolk mixture, being careful not to overmix, which can toughen the cake.
Step 4: Beat Egg Whites
- In another clean bowl, beat the egg whites until soft peaks form.
- Gradually add the remaining ½ cup of sugar, continuing to beat until stiff peaks are achieved. This will give the cake a light and airy texture.
Step 5: Fold and Bake
- Gently fold the beaten egg whites into the cake batter until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Step 6: Roll the Cake
- Dust a clean kitchen towel with powdered sugar.
- Turn the cake out onto the towel, gently peel away the parchment paper, and roll the cake with the towel from one short end to the other. Let it cool completely in this rolled shape.
Step 7: Assemble the Cake
- Unroll the cooled cake, spread a generous layer of whipped cream, and drizzle lemon curd over the cream.
- Roll the cake back up (without the towel), drizzle more lemon curd on top, and dust with powdered sugar for a beautiful finish.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh lemons for the curd to enhance the citrus flavor.
- Allow the cake to cool slightly before rolling it to prevent cracks.
- Keep your egg whites free of any yolk to achieve stiff peaks for an airy sponge.
