Introduction
Indulge in the sweet, zesty delight of Velvet Lemon Cream Roll Cake. This light and airy dessert combines the brightness of fresh lemons with a rich, creamy filling, creating a perfect treat for any occasion. With its lovely yellow hue and fresh flavor, this cake is not only a feast for the taste buds but also a visual delight. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this roll cake is sure to impress!
Ingredients
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)
1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar (for filling)
1 teaspoon vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cooking Time: 15 minutes
Total Time: 35 minutes
Yield: 10 slices
Detailed Directions and Instructions
Prepare the Baking Equipment
Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.
Mix the Egg and Sugar Mixture
In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.
Add Dry Ingredients
Gradually add the flour, baking powder, and salt to the egg mixture, folding gently to combine.
Incorporate Lemon Ingredients
Stir in the fresh lemon juice and lemon zest until just combined.
Prepare to Bake
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake the Cake
Bake for 12-15 minutes, or until the cake is springy to the touch and lightly golden.
Prepare the Cooling Towel
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Invert and Roll the Cake
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.
Make the Cream Filling
In a medium bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract together until stiff peaks form.
Spread the Filling and Roll 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).
Dust and Serve
Dust the top with powdered sugar before serving.
Notes
Preparation Time
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Serving Size
This recipe makes 10 slices.
Caloric Information
Each slice contains approximately 270 kcal.
Cook techniques
Mixing Batter
Carefully beat the eggs and granulated sugar together until light and fluffy. This step is crucial for creating a light and airy cake texture.
Folding Ingredients
Gradually add the flour, baking powder, and salt to the egg mixture while folding gently. This helps maintain the airiness of the batter for a tender cake.
Rolling the Cake
Once baked, invert the cake onto a powdered sugar-dusted towel and roll it up while it’s still warm. This technique helps shape the cake while preventing cracks.
Preparing the Filling
Beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form. This creates a rich and creamy filling for the cake.
Assembling the Roll Cake
Unroll the cooled cake and spread the cream filling evenly before rolling it back up. Ensure an even layer to get balanced flavors in each slice.
FAQ
Can I use other flavors instead of lemon?
Yes, you can substitute lemon juice and zest with other citrus fruits like orange or lime, or even use vanilla or chocolate for a different flavor profile.
What should I do if the cake sticks to the towel?
Make sure to dust the towel generously with powdered sugar before inverting the cake, and allow it to cool for a few minutes before handling to help prevent sticking.
How do I store leftover roll cake?
Store any leftover roll cake in an airtight container in the refrigerator. It can last for up to 3 days but is best enjoyed fresh.
Can I make this cake ahead of time?
Yes, you can prepare the cake in advance. Roll it up and refrigerate, but wait to dust with powdered sugar until just before serving to maintain presentation.
What type of pan is best for this recipe?
A 10×15 inch jelly roll pan is ideal for this recipe as it provides the right thickness for even baking and easy rolling.
Conclusion
The Velvet Lemon Cream Roll Cake is a delightful dessert that combines the zesty brightness of lemon with a creamy filling, making it perfect for any occasion. Its light, airy texture is complemented by the rich mascarpone and whipped cream, creating a balance of flavors that leaves a lasting impression. This cake is not only visually appealing but also a crowd-pleaser, making it an ideal treat for gatherings or simply as a sweet indulgence at home.
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