Step-by-Step Directions
1. Make the Sponge Cake:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In one bowl, beat the egg yolks with sugar until pale and thick. Add oil, milk, vanilla, and lemon zest. Mix until smooth.
In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the yolk mixture.
In another clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter in batches to keep the mixture airy.
Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake:
While the cake is still warm, turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment, then roll the cake up with the towel (from short side to short side). Let it cool completely in its rolled shape.
3. Make the Lemon Cream:
In a cold bowl, whip the cream with powdered sugar until soft peaks form. Fold in the lemon curd and lemon zest. Chill until ready to use.
4. Fill and Finish:
Once the cake is cool, gently unroll it. Spread the lemon cream evenly, leaving a 1/2-inch border. Carefully re-roll the cake, this time without the towel.
Chill the rolled cake for at least 30 minutes before serving. Dust with powdered sugar and garnish as desired.
Why You’ll Love It
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Elegant but Easy: Though it looks fancy, this cake is surprisingly manageable — perfect for impressing guests or treating yourself.
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Perfect Balance: The richness of cream is cut beautifully by the lemon’s acidity, making each bite refreshing.
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Make-Ahead Friendly: This cake can be made a day in advance and kept chilled — ideal for dinner parties or brunch.
Tips for Success
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Don’t overbake the sponge, or it’ll crack when you roll it.
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Roll while warm to set the shape without breaking.
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Use chilled utensils and bowl when whipping cream for best volume.
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Homemade lemon curd adds an extra layer of flavor, but quality store-bought versions work well too.
Final Thoughts
The Velvet Lemon Cream Roll Cake is more than a dessert — it’s a celebration of finesse and flavor. Light as a cloud and bursting with citrus brightness, it captures the essence of summer on a plate. Whether served at an elegant afternoon tea or enjoyed as a simple after-dinner treat, this roll cake is destined to be a favorite.
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