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Velvet Lemon Cream Roll Cake Recipe | Easy & Delicious Dessert

Velvet Lemon Cream Roll Cake Recipe | Easy & Delicious Dessert


Description

Welcome, sweet treat lovers! 🍋💛 If you’re searching for a dessert that combines the tangy zest of lemon with the creamy smoothness of mascarpone, then you’re in the right place! Our Velvet Lemon Cream Roll Cake is here to delight your taste buds and add a bright touch of sunshine to your dessert table. Whether you’re a seasoned baker or just starting, this cake recipe is easy to follow, fun to make, and perfect for any occasion. Let’s get started on creating this delicious lemony treat!


Ingredients

Scale
  • For the Cake:
    • 4 large eggs
    • 1 cup granulated sugar
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 cup fresh lemon juice
    • Zest of 1 lemon
    • 1/4 cup powdered sugar (for dusting)
  • For the Cream Filling:
    • 1 cup heavy cream
    • 1/2 cup mascarpone cheese
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract

Instructions

  • Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper to prevent sticking.
  • Mix the Batter: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, about 5 minutes. This step is crucial for creating the airy texture of the sponge cake.
  • Combine Dry Ingredients: Gradually sift in the flour, baking powder, and salt into the egg mixture, folding gently to combine. Make sure not to overmix as this will deflate the batter.
  • Add Lemon Flavor: Stir in the fresh lemon juice and lemon zest, ensuring they are evenly distributed. This is where the zesty citrus flavor of the cake comes to life.
  • Bake the Cake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake is springy to the touch and has a light golden color.
  • Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is baked, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel starting from the short end. Let it cool completely in this rolled position.
  • Make the Cream Filling: While the cake cools, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form. This rich, velvety cream is the perfect complement to the tangy lemon flavor.
  • Assemble the Cake: Once the cake is completely cool, unroll it gently and spread the cream filling evenly over the surface. Roll the cake back up (without the towel), and dust the top with powdered sugar before serving.

Notes

  • Don’t Overbake: Keep a close eye on the cake while it bakes. An overbaked sponge will crack when you try to roll it.
  • Roll While Warm: Rolling the cake while it’s still warm helps to prevent cracks and makes it easier to handle.
  • Chill the Cream: Make sure the heavy cream is cold before whipping it for a smoother and more stable filling.