Luscious Lemon Cream Roll Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
4 large eggs
02 -
1 cup granulated sugar
03 -
1 cup all-purpose flour
04 -
1 teaspoon baking powder
05 -
1/4 cup unsalted butter, melted
06 -
1/4 cup milk
07 -
1 teaspoon vanilla extract
→ Filling and Glaze
08 -
1/2 cup lemon curd
09 -
1 cup whipped cream
10 -
1/2 cup lemon glaze
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line a jelly roll pan with parchment paper and lightly grease it to ensure the cake releases easily after baking.
02 -
In a large mixing bowl, beat the eggs and sugar together until light and fluffy, approximately 5 minutes. The mixture should become pale and triple in volume.
03 -
Sift the flour and baking powder together, then gently fold into the egg mixture. Avoid overmixing to maintain the batter's airiness.
04 -
Add melted butter, milk, and vanilla extract to the batter. Mix just until combined to add moisture and flavor without making the cake dense.
05 -
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Do not overbake.
06 -
While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper. Roll the cake up in the towel from the short end and let it cool completely.
07 -
Unroll the cooled cake and spread a thin, even layer of lemon curd over the surface. Spread whipped cream evenly on top of the lemon curd.
08 -
Roll the cake back up tightly and place it on a serving platter. Drizzle with lemon glaze for a shiny, flavorful finish.
09 -
Slice the cake and serve. Pair it with tea or a light, fruity dessert wine for optimal enjoyment.
# Notes:
01 -
Ensure the eggs and sugar are beaten thoroughly to aerate the batter for a light sponge.
02 -
Use a thin layer of filling to prevent difficulty during rolling and slicing.
03 -
Roll the cake while it is warm to prevent cracking.