Luscious Lemon Cream Roll Cake
Ingredients
Sponge Cake
4 large eggs
100g (1/2 cup) granulated sugar
80g (2/3 cup) all-purpose flour
1 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
2 tbsp milk
2 tbsp melted butter
1 tsp vanilla extract
Lemon Cream Filling
1 cup heavy whipping cream
3 tbsp powdered sugar
2–3 tbsp lemon juice (adjust to taste)
Zest of 1 lemon
Instructions
1. Prepare the pan
Preheat oven to 180°C / 350°F.
Line a baking tray (about 10x15 inch) with parchment paper.
2. Make the sponge batter
Beat eggs and sugar together until thick, pale, and fluffy (about 5–7 minutes).
Mix in lemon zest, milk, melted butter, and vanilla.
Sift in flour, baking powder, and salt.
Gently fold until smooth (don’t overmix).
3. Bake the cake
Spread batter evenly in the tray.
Bake for 10–12 minutes, until lightly golden and springy.
4. Roll while warm
Turn cake onto a clean kitchen towel dusted with powdered sugar.
Peel off parchment paper.
Gently roll the cake with the towel inside and let it cool completely.
5. Make lemon cream
Whip cream and powdered sugar until soft peaks form.
Fold in lemon juice and zest (and vanilla if using).
6. Fill and roll
Unroll cooled cake carefully.
Spread lemon cream evenly over the surface.
Roll it back up tightly (without the towel).
7. Finish
Place seam-side down.
Chill for at least 1 hour before slicing.
Dust with powdered sugar and extra lemon zest before serving.
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