Velvet Lemon Cream Roll (Print Version)
# Ingredients:
→ Cake
01 -
1 teaspoon baking powder
02 -
4 large eggs
03 -
1 teaspoon vanilla extract
04 -
2 tablespoons fresh lemon juice
05 -
3/4 cup granulated sugar
06 -
1 cup all-purpose flour
07 -
Powdered sugar to sprinkle on top
08 -
Grated zest from one lemon
→ Lemon Cream Filling
09 -
1 cup heavy cream
10 -
Zest from one lemon
11 -
1/4 cup powdered sugar
12 -
1 teaspoon lemon extract
# Instructions:
01 -
Set the oven to 350°F. Line a jelly roll pan (10×15 inches) with parchment and give it a light coat of grease.
02 -
Blend eggs and sugar until they’re thick and light-colored. Pour in vanilla. Combine flour with baking powder by sifting, then slowly fold into the egg mixture along with the lemon zest and juice.
03 -
Spread the batter in the prepared pan, making it even. Bake it for about 12-15 minutes, or until it lightly bounces back when touched.
04 -
Lay a kitchen towel on the counter and sprinkle with powdered sugar. Flip the warm cake onto the towel, peel off the parchment, and roll it up with the towel still inside. Let it cool all the way.
05 -
Whip the heavy cream until it starts to form soft peaks. Add powdered sugar, lemon extract, and lemon zest, then continue whipping until it’s firm and holding peaks.
06 -
Unroll the cooled cake and coat the inside with an even layer of the lemon cream. Carefully roll it back up without using the towel. Let it chill in the fridge for at least an hour. Sprinkle more powdered sugar on top before slicing.
# Notes:
01 -
While warm, roll the cake to avoid cracks later
02 -
Room temp ingredients make mixing smoother
03 -
Keep it fresh in the fridge for up to 2-3 days; freeze for as long as 2 months