Description
A light and fluffy roll cake filled with tangy lemon cream, perfect for dessert lovers.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale yellow.
- Sift in the flour, baking powder, and salt, then fold gently until just combined.
- Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel and peel off the parchment paper. Roll the cake up in the towel and let it cool completely.
- For the filling, whip the heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the lemon cream evenly over it. Roll the cake back up without the towel.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
For the best results, ensure the cake is rolled while still warm to prevent cracking. Chill before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 25g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g