Description
Lemon cream roll cake delivers a zesty symphony of citrus delight from Italian pastry traditions. Delicate sponge and silky cream complement each other, creating a refined dessert perfect for afternoon tea or elegant gatherings.
Ingredients
Scale
- 4 large eggs
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) heavy whipping cream
- ½ cup (65 g) all-purpose flour
- 4 oz (115 g) cream cheese
- ½ cup (60 g) powdered sugar
- ¼ cup (60 ml) fresh lemon juice
- 3 tbsps lemon curd
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp lemon zest
- Powdered sugar (for garnish)
- Lemon zest or slices (optional, for garnish)
Instructions
- Prepare Baking Canvas: Activate oven to 350F (175C). Meticulously grease a 10×15-inch jelly roll pan, line with parchment, and re-grease to ensure seamless cake release.
- Craft Foundational Batter: Whip egg yolks and sugar into a pale, voluminous fusion. Introduce vanilla and lemon juice, creating a harmonious blend. Sift flour, baking powder, and salt, then gently integrate into yolk mixture until achieving a silky, uniform texture.
- Develop Meringue Structure: Whisk egg whites to stiff, glossy peaks. Delicately fold into batter through three gentle motions, preserving the mixture’s ethereal lightness.
- Bake and Initial Shaping: Distribute batter evenly in prepared pan. Bake 10-12 minutes until surface rebounds when lightly touched. Immediately invert warm cake onto sugar-dusted kitchen towel, remove parchment, and roll from short edge while warm.
- Compose Luxurious Filling: Simultaneously whip heavy cream to soft peaks and blend cream cheese, powdered sugar, lemon curd, and zest into a smooth cream. Merge whipped cream with cream cheese mixture, creating a light, airy filling.
- Assemble and Finalize: Unroll cooled cake, spread filling evenly, and re-roll without towel. Position seam-side down on serving platter. Refrigerate minimum one hour to set.
- Presentation: Before serving, elegantly dust with powdered sugar and adorn with delicate lemon zest or refined lemon slices.
Notes
- Measure Precisely: Use exact measurements for flour, sugar, and eggs to ensure the cake’s light, airy texture and prevent dense or flat results.
- Fold Gently: When incorporating egg whites, use a delicate folding technique with a spatula to maintain the batter’s airiness and prevent deflating the whipped whites.
- Temperature Control: Allow ingredients like eggs and cream cheese to reach room temperature before mixing to create smoother, more consistent textures in the filling and batter.
- Rolling Technique: Roll the cake while it’s still warm to prevent cracking and help it maintain a flexible shape, using a sugar-dusted towel to prevent sticking and ease the process.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 305
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 109 mg