Velvet Lemon Cream Roll Cake (Print Version)

# Ingredients:

→ Cake

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

→ Lemon Cream Filling

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

# Instructions:

01 - Heat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
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.
03 - Pour batter into pan, spreading evenly. Bake 12-15 minutes until springy to touch.
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.
05 - Whip heavy cream to soft peaks. Add powdered sugar, lemon extract, and zest. Whip until stiff peaks form.
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.

# Notes:

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

Back