Velvet Lemon Cream Roll Cake
This Velvet Lemon Cream Roll Cake is light, airy, and bursting with tangy lemon flavor! The soft, velvety sponge cake is rolled up with a smooth lemon cream filling, creating a perfect balance of sweetness and citrusy zing. Ideal for any occasion when you need a refreshing and elegant dessert.
Ingredients:
For the sponge cake:
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup milk
For the lemon cream filling:
• 1 cup heavy cream, chilled
• ½ cup powdered sugar
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
For garnish:
• Powdered sugar (for dusting)
• Extra lemon zest (optional)
Directions:
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare the sponge cake: In a bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
3. Beat eggs and sugar: In a large bowl, beat the eggs and sugar together for 5-7 minutes until light and fluffy. Stir in the vanilla extract.
4. Combine: Gently fold the dry ingredients into the egg mixture, followed by the milk, mixing until just combined.
5. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Let cool for 5 minutes.
6. Roll the cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up with the towel from the short side. Let it cool completely.
7. Prepare the lemon cream filling: In a large bowl, whip the heavy cream and powdered sugar until soft peaks form. In another bowl, beat the softened cream cheese, lemon juice, lemon zest, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined.
8. Assemble the cake: Carefully unroll the cooled cake and spread an even layer of lemon cream filling over it. Gently re-roll the cake without the towel.
9. Garnish: Dust the top with powdered sugar and sprinkle with extra lemon zest for added flavor and visual appeal.
10. Serve: Slice and serve this light, citrusy dessert. Enjoy!
Prep time: 20 minutes | Cooking time: 12 minutes | Total time: 45 minutes
Servings: 10 slices | Calories: 280 kcal
Velvet Lemon Cream Roll Cake
