Description
Silky velvet lemon cream roll cake emerges as an elegant dessert from French pastry traditions. Delicate layers of citrus-infused sponge and creamy filling promise a refined culinary experience you’ll savor with each luxurious bite.
Ingredients
Scale
- 4 large eggs
- 120 ml (1/2 cup) granulated sugar
- 120 g (1 cup) all-purpose flour
- 1 tsp baking powder
- 60 g (1/4 cup) unsalted butter, melted
- 2 fresh lemons (zest and juice)
- 240 ml (1 cup) heavy cream
- 1 tsp vanilla extract
- 120 g (1 cup) powdered sugar
Instructions
- Heat oven to 350°F and prepare a 15×10 inch jelly roll pan with parchment paper, ensuring complete coverage and light greasing.
- Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Cream butter and granulated sugar in a separate bowl until light and airy, approximately 3 minutes using an electric mixer.
- Incorporate eggs individually into the butter mixture, blending smoothly after each addition.
- Gently fold dry ingredients into wet mixture using a spatula, maintaining a soft, consistent texture without overmixing.
- Transfer batter into prepared pan, spreading evenly and creating a smooth surface.
- Bake for 12-15 minutes until edges turn golden and cake springs back when lightly touched.
- While cake bakes, whip heavy cream with powdered sugar and vanilla until stiff, voluminous peaks form.
- Delicately fold lemon zest and juice into whipped cream, creating a bright, tangy filling.
- Remove cake from oven and immediately roll within parchment paper while warm to set its shape.
- Allow cake to cool completely, then carefully unroll and spread lemon cream filling evenly.
- Roll cake tightly, securing filling inside, and refrigerate for firmness before slicing and serving.
Notes
- Keep cake batter smooth by ensuring all ingredients are at room temperature before mixing.
- Use a light touch when folding dry ingredients to maintain the cake’s delicate, airy texture.
- Prevent cake from cracking by rolling it immediately while still warm and flexible, using parchment paper as a guide.
- For a lighter version, substitute some butter with Greek yogurt and use a sugar alternative like stevia for a low-calorie option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg