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Lemon Cream Roll Cake – Moist & Citrusy Dessert Delight

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

Scale
  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/lemon-cream-roll-cake-moist-citrusy-dessert-delight/