If sunshine had a flavor, it would taste like lemon. Bright, zesty, and invigorating, lemon brings a burst of life to desserts — and nowhere does it shine more elegantly than in the Velvet Lemon Cream Roll Cake. This luscious confection pairs the soft, airy texture of a sponge cake with a silky lemon cream filling, creating a dessert that’s both light and indulgent. It’s not just a treat — it’s an experience.
What Is a Velvet Lemon Cream Roll Cake?
A roll cake, or Swiss roll, is a delicate sponge cake baked flat, then spread with filling and rolled into a log. What sets the Velvet Lemon Cream Roll Cake apart is its luxurious texture — hence the word “velvet.” Unlike heavier butter cakes, this roll is featherlight, thanks to whipped egg whites and careful folding. The filling? A cloud of whipped cream kissed with tart lemon curd, delivering a refreshing twist that cuts through sweetness with finesse.
Ingredients for a Citrus Showstopper
For the Sponge Cake:
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4 large eggs, separated
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3/4 cup granulated sugar
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1/4 cup vegetable oil
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1/4 cup milk
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1 teaspoon vanilla extract
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Zest of 1 lemon
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3/4 cup cake flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
For the Lemon Cream Filling:
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1 cup heavy whipping cream
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1/4 cup powdered sugar
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1/2 cup lemon curd (store-bought or homemade)
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1 teaspoon lemon zest (optional, for extra zing)
Optional Topping:
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Powdered sugar for dusting
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Lemon slices or edible flowers for garnish
Step-by-Step Directions
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