Velvet Lemon Cream Roll Cake

Velvet Lemon Cream Roll Cake 💛🍋

The Velvet Lemon Cream Roll Cake is a light, refreshing dessert that combines the softness of sponge cake with the zesty punch of lemon. It’s rolled up with a creamy lemon filling, creating beautiful swirls of cake and cream. The lemon flavor adds a fresh, tangy contrast to the sweetness, making it perfect for those who enjoy desserts that aren’t overly rich.

This cake is especially great for spring and summer, as its bright flavor is refreshing and light. The filling is often a mix of lemon curd and whipped cream, which makes it smooth and indulgent but still airy. The cake itself is soft and fluffy, thanks to whipped eggs, and it’s easy to roll without breaking.

To finish it off, people usually dust the cake with powdered sugar or drizzle it with a lemon glaze for a bit of extra sweetness. Whether you’re making it for a special event or just to treat yourself, the Velvet Lemon Cream Roll Cake is a crowd-pleaser with its balance of soft cake and zesty lemon cream.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/4 cup powdered sugar (for dusting)
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar (for filling)
• 1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease and line a 10x15 inch jelly roll pan with parchment paper.

In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.

Gradually add the flour, baking powder, and salt to the egg mixture, folding gently to combine.

Stir in the fresh lemon juice and lemon zest until just combined.

Pour the batter into the prepared jelly roll pan, spreading it evenly.

Bake for 12-15 minutes, or until the cake is springy to the touch and lightly golden.

While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.

Once the cake is baked, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel, starting from the short end. Let it cool completely.

In a medium bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract together until stiff peaks form.

Once the cake is completely cool, unroll it gently and spread the cream filling evenly over the surface.

Roll the cake back up (without the towel), and dust the top with powdered sugar before serving.