Introduction
Brighten your day with this delightful Luscious Lemon Cream Roll Cake, a perfect combination of soft, airy cake, tangy lemon cream, and a zesty lemon glaze. Refreshing and sweet, it’s an ideal treat for spring or summer occasions.
Detailed Ingredients with measures
4 large eggs
200g granulated sugar
125g all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
120ml lemon juice (freshly squeezed)
60g unsalted butter (melted)
1 teaspoon vanilla extract
Powdered sugar (for dusting)
Lemon zest (for garnish)
100g powdered sugar (for glaze)
30ml lemon juice (for glaze)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 slices
Luscious Lemon Cream Roll Cake is a refreshing dessert that perfectly combines the airy texture of the cake with the zesty brightness of lemon. Perfect for gatherings or simply to brighten your day, this delectable treat is sure to please anyone who tries it. Enjoy a slice and savor the burst of citrus delight!
Detailed Directions and Instructions
Preheat the Oven
Begin by preheating your oven to 175°C. Prepare a jelly roll pan measuring about 38×25 cm by lining it with parchment paper and lightly greasing it to prevent sticking.
Beat the Eggs
In a large mixing bowl, use an electric mixer on high speed to beat the 4 large eggs until thick and pale, which should take around 5 minutes. Gradually add in the 200g granulated sugar while continuing to mix, ensuring it becomes fluffy and fully incorporated.
Mix the Dry Ingredients
In a separate bowl, combine 125g all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. Gently fold this dry mixture into the egg mixture until just combined. Aim to maintain the airiness to ensure a light cake.
Add the Wet Ingredients
Carefully add 120ml of freshly squeezed lemon juice, 60g of melted unsalted butter, and 1 teaspoon of vanilla extract to the batter. Fold these ingredients together until the mixture is smooth and well combined.
Bake the Cake
Pour the batter evenly into the prepared jelly roll pan. Use a spatula to spread it gently. Bake in the preheated oven for approximately 12-15 minutes, or until the cake springs back when lightly touched.
Cool the Cake
Once baked, carefully remove the cake from the oven. Invert it onto a clean kitchen towel that has been sprinkled with powdered sugar. Remove the parchment paper, and roll the towel with the cake inside, starting at one end. Allow it to cool completely while rolled.
Prepare the Lemon Glaze
While the cake cools, prepare the lemon glaze by combining 100g of powdered sugar with 30ml of lemon juice. Stir until the mixture is smooth and pourable.
Spread the Lemon Cream
Once the cake is cool, carefully unroll it. Spread a layer of lemon cream or lemon curd evenly across the surface. Then, gently roll the cake back up without the towel, ensuring it remains tight.
Finish the Cake
Place the rolled cake seam-side down on a serving platter. Drizzle the lemon glaze generously over the top. Garnish the cake with lemon zest for an added burst of flavor and color.
Slice and Serve
Using a serrated knife, slice your luscious lemon cream roll cake into pieces. Serve and enjoy the refreshing citrus delight in each bite!
Notes
Eggs
Use room temperature eggs for better volume when whipped; this will enhance the cake’s lightness.
Baking Time
Ovens can vary, so keep an eye on the cake during the last few minutes of baking to avoid overcooking.
Serving Suggestions
Pair this cake with a cup of tea or coffee for a delightful afternoon treat. Consider serving it with fresh berries or whipped cream to elevate the presentation and flavor!
Garnishing
Feel free to experiment with other garnishes such as edible flowers or fresh mint leaves for an added touch of elegance.
Cook techniques
Whipping Eggs
Whip the eggs at high speed until they become thick and pale. This incorporates air into the mixture, giving the cake its light and airy texture.
Folding
Gently fold the dry ingredients into the egg mixture to preserve the airiness of the batter. Use a spatula and a gentle motion to combine without deflating.
Baking
Bake the cake in a preheated oven until it springs back when lightly touched. This ensures that the cake is set and has the right texture for rolling.
Inverting the Cake
Once baked, invert the cake onto a kitchen towel that has been dusted with powdered sugar. This prevents sticking and makes rolling easier.
Rolling Technique
Roll the cake with the kitchen towel while it is still warm. This helps maintain its shape and prevents cracking when you unroll it later.
Making Glaze
Mix powdered sugar with lemon juice to create a smooth, pourable glaze. Adjust the consistency by adding more sugar or lemon juice as needed for your desired thickness.
FAQ
Can I use bottled lemon juice instead of freshly squeezed?
While you can use bottled lemon juice, freshly squeezed lemon juice provides a brighter and more natural flavor.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or applesauce as an egg substitute, though it may affect the texture and rise of the cake.
How should I store the lemon cream roll cake?
Store the roll cake in an airtight container in the refrigerator for up to 3 days to keep it fresh.
Can I freeze the lemon cream roll cake?
Yes, you can freeze the unfilled roll cake by wrapping it tightly in plastic wrap. Thaw in the refrigerator before adding the filling and glaze.
What can I use if I don’t have a jelly roll pan?
You can use a regular baking sheet, but ensure that the edges are slightly raised to contain the batter while it bakes.
Conclusion
Indulge in the refreshing and delightful Luscious Lemon Cream Roll Cake, which brings together the lightness of cake, the tanginess of lemon cream, and the sweetness of a luscious glaze. It’s a dessert that beautifully encapsulates the essence of spring and summer, making it perfect for any gathering or as a sweet treat to brighten your day.
More recipes suggestions and combination
Lemon Berry Tart
A refreshing tart filled with zesty lemon curd and topped with a variety of fresh berries for a burst of color and flavor.
Lemon Poppy Seed Muffins
Moist and fluffy muffins with a delightful crunch from poppy seeds, enhanced by a hint of lemon zest for a zesty breakfast option.
Lemon Meringue Pie
A classic dessert featuring a tangy lemon filling topped with a fluffy meringue that is lightly toasted for a beautiful finish.
Lemon Sorbet
A light and refreshing frozen treat made with fresh lemon juice, perfect for a palate cleanser or a hot summer day refreshment.
Blueberry Lemon Scones
Tender scones packed with juicy blueberries and a hint of lemon zest, ideal for tea time or a sweet breakfast accompaniment.
Luscious Lemon Cream Roll Cake
Ingredients Â
MethodÂ
- Preheat your oven to 175°C and line a jelly roll pan (38x25 cm) with parchment paper, lightly greasing it.
- In a large bowl, beat 4 large eggs with an electric mixer on high speed for 5 minutes until thick and pale.
- Gradually add 200g granulated sugar while mixing until fluffy and fully incorporated.
- In another bowl, combine 125g all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder.
- Gently fold the dry mixture into the egg mixture until just combined.
- Add 120ml freshly squeezed lemon juice, 60g melted unsalted butter, and 1 teaspoon vanilla extract. Fold until smooth.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake in the preheated oven for 12-15 minutes or until the cake springs back when touched.
- Carefully remove the cake from the oven and invert it onto a kitchen towel dusted with powdered sugar.
- Remove the parchment paper and roll the towel with the cake inside. Let it cool completely.
- Prepare the lemon glaze by mixing 100g powdered sugar with 30ml lemon juice until smooth.
- Once cooled, unroll the cake and spread a layer of lemon cream or curd on top.
- Roll the cake back up without the towel, keeping it tight.
- Place the rolled cake seam-side down on a platter and drizzle with lemon glaze.
- Garnish with lemon zest before slicing.
- Slice and serve to enjoy this refreshing citrus delight!
