Velvet Lemon Cream Roll

Category: Decadent Desserts

Soft lemon cake roll filled with whipped cream and lemon zest. Takes 45 minutes plus cooling time. Perfect for special occasions. Keeps well in fridge.
Sarah
Created By Sarah John
Updated on Thu, 20 Feb 2025 15:35:59 GMT
Velvet Lemon Cream Roll Cake Save
Velvet Lemon Cream Roll Cake | kitchenscroll.com

A perfect balance of zesty lemon and velvety cream, this elegant roll cake delivers bright citrus flavor wrapped in pillowy soft cake. The combination of light sponge and luscious lemon cream creates a dessert that's both refreshing and indulgent. Each slice reveals a beautiful spiral that makes this cake as visually stunning as it is delicious.

Through years of baking roll cakes, I've discovered that mastering the perfect swirl takes practice but brings immense satisfaction. The first time I achieved that perfect spiral, I knew this would become a signature dessert.

Essential Ingredients Guide

  • Eggs: Room temperature for maximum volume
  • Lemons: Fresh zest and juice provide vibrant flavor
  • Heavy Cream: Creates luxurious filling texture
  • All-Purpose Flour: Ensures tender cake structure
  • Vanilla Extract: Enhances overall flavor profile
  • Powdered Sugar: Perfect for dusting and filling

Creating Roll Cake Magic

Master The Base:
Beat eggs until pale and thick for proper structure.
Perfect The Roll:
Work quickly while cake is warm for best results.
Build The Filling:
Whip cream to ideal consistency.
Assemble With Care:
Spread filling evenly for beautiful spiral.
Finish With Style:
Dust with powdered sugar just before serving.
Velvet Lemon Cream Roll Cake Recipe Save
Velvet Lemon Cream Roll Cake Recipe | kitchenscroll.com

My pastry mentor always said, 'A roll cake is all about timing.' After countless cakes, this wisdom proves essential for perfect results.

Enhance Your Experience

Serve with fresh berries, a dollop of lemon curd, or alongside afternoon tea. For special occasions, garnish with candied lemon peel.

Creative Variations

Transform this cake by using different citrus flavors, incorporating fresh berries into the filling, or adding a touch of lavender. For extra indulgence, drizzle with white chocolate.

Storage Success

Store covered in refrigerator for up to three days. Individual slices can be frozen for up to two months when properly wrapped.

Through extensive testing in my kitchen, I've found that success lies in attention to detail and proper technique. When each step is executed with care, the result is a dessert that brings elegance to any occasion.

Close-up Velvet Lemon Cream Roll Cake Save
Close-up Velvet Lemon Cream Roll Cake | kitchenscroll.com

Common Questions About Cooking

→ Why did my cake crack when rolling?
Roll the cake while it's still warm and use plenty of powdered sugar on the towel. Let it cool completely before unrolling to fill.
→ Can I make this ahead of time?
Yes, make up to 2 days ahead and store in the fridge. You can also freeze it for up to 2 months.
→ Can I use bottled lemon juice?
Fresh lemon juice and zest give the best flavor, but bottled juice works in a pinch. Don't skip the zest though!
→ Why won't my cream filling get stiff?
Make sure your heavy cream is very cold and your bowl is chilled. Don't overbeat or it will turn buttery.
→ Can I add other flavors?
Try orange zest instead of lemon, or add fresh berries to the filling. Almond extract is also delicious.

Velvet Lemon Cream Roll Cake

Light, airy cake rolled with fresh lemon cream filling. A beautiful spring dessert that's easier to make than it looks.

Preparation Time
30 minutes
Cooking Duration
15 minutes
Total Time Required
45 minutes
Created By: Sarah John

Recipe Category: Sweet Treats

Skill Level Required: Made for Pros

Cuisine Style: European

Recipe Output: 8 Number of Servings

Dietary Preferences: Vegetarian-Friendly

What You'll Gather

→ Cake

Contains 01 items 4 large eggs
Contains 02 items 3/4 cup granulated sugar
Contains 03 items 1 teaspoon vanilla extract
Contains 04 items 1 cup all-purpose flour
Contains 05 items 1 teaspoon baking powder
Contains 06 items Zest of 1 lemon
Contains 07 items 2 tablespoons fresh lemon juice
Contains 08 items Powdered sugar for dusting

→ Lemon Cream Filling

Contains 09 items 1 cup heavy cream
Contains 10 items 1/4 cup powdered sugar
Contains 11 items 1 teaspoon lemon extract
Contains 12 items Zest of 1 lemon

Step-by-Step Instructions

Step 01

Heat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.

Step 02

Beat eggs and sugar until pale and thick. Mix in vanilla. Sift flour and baking powder together, then fold into egg mixture. Add lemon zest and juice.

Step 03

Pour batter into pan, spreading evenly. Bake 12-15 minutes until springy to touch.

Step 04

Dust a clean kitchen towel with powdered sugar. Turn hot cake onto towel, remove parchment, and roll up with towel inside. Let cool completely.

Step 05

Whip heavy cream to soft peaks. Add powdered sugar, lemon extract, and zest. Whip until stiff peaks form.

Step 06

Unroll cooled cake, spread with lemon cream, and roll back up without towel. Chill at least 1 hour. Dust with powdered sugar before serving.

Important Tips

  1. Roll the cake while still warm to prevent cracking
  2. Use room temperature ingredients for best results
  3. Can be stored in fridge for 2-3 days or frozen up to 2 months

Essential Tools

  • 10×15-inch jelly roll pan
  • Parchment paper
  • Electric mixer
  • Clean kitchen towel
  • Sifter

Allergen Guidance

Double-check ingredients for allergens and consult a health expert if needed.
  • Eggs
  • Dairy
  • Wheat

Nutrition Details (per serving)

This nutrition info is provided as a guide and isn't a substitute for professional medical advice.
  • Caloric Content: 280
  • Fat Amount: 14 g
  • Carbohydrates: 35 g
  • Protein Amount: 5 g