Lemon Cream Roll Cake with Lemon Glaze
A light and flexible lemon sponge cake rolled with a zesty cream filling and finished with a bright lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
4 large eggs, separated
3/4 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
1 cup cake flour
1 tsp baking soda
For the Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
2 tbsp lemon curd
For the Glaze:
1 cup powdered sugar
2 tbsp fresh lemon juice
Instructions
1.Preheat oven to 375°F and line a 10×15 inch jelly roll pan with parchment paper.
2.Beat egg yolks and sugar until thick and pale; stir in lemon zest and juice.
3.Sift flour and baking soda over the mixture and fold in gently.
4.In a separate bowl, whip egg whites to stiff peaks and fold into the batter.
5.Spread batter in pan and bake for 10-12 minutes until the top springs back.
6.Immediately turn cake onto a towel dusted with powdered sugar, remove parchment, and roll cake with the towel.
7.Once cooled, unroll and spread with whipped cream and lemon curd mixture.
8.Re-roll the cake, drizzle with lemon glaze, and chill for 1 hour before serving.
Notes
Use cake flour for the most flexible sponge.
Roll the cake while it is still hot to prevent cracking.
Store in the refrigerator until ready to serve.