Lemon Cake Roll Recipe
User Reviews
5
-
Servings
8 servings
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Calories
299 kcal
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Cuisine
American, International
Lemon Cake Roll Recipe
Description
The Lemon Cake Roll starts by whisking egg whites to stiff peaks with sugar, creating a glossy meringue base. Separately, egg yolks are beaten with sugar and vanilla until pale and ribbon-like. These mixtures are carefully combined with a flour and baking powder mixture to form a light batter. The batter is then baked in a jelly roll pan lined with parchment to form a thin sponge.
After baking, the cake is rolled with a filling of cream cheese and lemon curd, blending creamy texture with tart and sweet citrus flavor. The roll shape creates layers of sponge and filling that are soft and moist.
This cake serves well as a refreshing dessert or tea-time treat. The method demands careful attention to egg whites and folding to maintain airiness, yielding a tender crumb and moist texture enhanced by the lemon filling.
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 egg room temperature, separated
- ⅓ cup granulated sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 4 ounces cream cheese
- 1 cup lemon curd luscious
Instructions
- Preheat oven to 375 degrees F. Line a 15 1/2 x 10 1/2 jelly roll pan with parchment paper. Let it hang over the sides.
- In a small bowl, combine 3/4 cup all-purpose flour, 1 teaspoon double acting baking powder, and 1/2 teaspoon salt. Whisk to incorporate. Set aside
- Whisk 4 egg whites using the whisk attachment and the mixer at high speed until soft peaks form; 1-2 minutes. Slowly add in 1/3 cup sugar and whisk at high speed until glossy and stiff peaks form. About 2-3 minutes but time will vary depending on the speed of you mixer. Watch closely. You don't want the eggs to get dull looking and dry. Set aside.
- Clean off your whisk attachment, and use it once again to beat on high speed the 4 egg yolks in a separate bowl until thick and lemon yellow in color. About 5 minutes. Slowly sprinkle in 1/2 cup sugar and 1/2 teaspoon vanilla extract. Continue beating on high speed until ribbons form on the egg mixture when it drips back into the bowl.
- Sprinkle flour mixture over yolks and mix until just combined. Gently add beaten whites on top of the flour mixture and gently fold mixture to blend until combined and evenly colored.
- Spread batter into prepared pan and level. Bake in preheated 375 degree F oven for 12-15 minutes or until top springs back when lightly pressed.
- While the cake is baking, sprinkle a kitchen towel, generously, with confectioner's sugar.
- Immediately invert hot cake onto towel and gently remove parchment paper. Cut off crispy edges and carefully roll up cake and towel from short end. Not too tightly.
- Cool cake completely then carefully unroll and spread with 4 ounces cream cheese all the way to the edges and sprinkle with a little confectioner's sugar to cover the cheese. Top the cheese with 1 cup Luscious Lemon Curd and distribute evenly in a thin layer.
- Carefully roll cake in the same direction as before. Sprinkle with confectioner's sugar and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 97mg | 32% |
| Sodium | 235mg | 10% |
| Potassium | 112mg | 2% |
| Sugar | 38g | 76% |
| Vitamin A | 310IU | 6% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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