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Lemon Cake Roll with Creamy Lemon Filling

Lemon Cake Roll with Creamy Lemon Filling
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A moist and fluffy lemon cake roll filled with a creamy, tangy lemon filling. This dessert combines a light sponge cake infused with fresh lemon zest and juice, rolled tightly around a smooth, velvety lemon cream made from cream cheese or mascarpone and whipped cream. Perfect for special occasions or anytime you crave a bright, refreshing treat.

Ingredients

Scale

Sponge Cake

  • 4 large eggs, separated
  • ¾ cup granulated sugar
  • ¾ cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter, melted
  • Zest of 2 fresh lemons

Creamy Lemon Filling

  • 8 ounces cream cheese or mascarpone, softened
  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 cup heavy cream, whipped to soft peaks

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan (about 10×15 inches) with parchment paper. Separate the eggs. Whip the egg whites with granulated sugar until stiff peaks form. Gently fold in the egg yolks, sifted flour, baking powder, melted butter, and lemon zest until just combined, taking care to retain airiness. Pour the batter evenly into the pan and bake for 12-15 minutes or until golden and springy to the touch.
  2. Roll the Cake While Warm: Immediately after baking, invert the hot cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from a short side, roll the cake together with the towel inside to shape it. Let the cake cool completely while rolled to prevent cracking during final assembly.
  3. Prepare the Creamy Lemon Filling: In a mixing bowl, beat the softened cream cheese or mascarpone with powdered sugar and fresh lemon juice until smooth and creamy. In another bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the lemon mixture for a light, fluffy filling bursting with citrus flavor.
  4. Assemble the Cake Roll: Once the cake is completely cooled, carefully unroll it. Spread the creamy lemon filling evenly over the surface. Roll the cake back up firmly but gently to avoid squeezing out the filling. Wrap the rolled cake tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and the filling to set.
  5. Finish and Serve: Before serving, dust the top with powdered sugar or drizzle a light lemon glaze made from lemon juice and powdered sugar. Slice the roll into even pieces to reveal the bright lemon spiral. Optionally, garnish with fresh lemon slices or edible flowers for an elegant presentation.

Notes

  • Gently fold egg whites and batter to keep the sponge light and airy.
  • Roll the cake while warm to prevent cracking and make it pliable.
  • Use fresh lemons for the best citrus flavor.
  • Chill the rolled cake thoroughly for cleaner slices.
  • Use a serrated knife to slice for neat cuts without crushing the sponge.

Nutrition

Keywords: lemon cake roll, lemon roll, lemon dessert, creamy lemon filling, sponge cake roll, gluten free cake roll, citrus dessert

Find it online: https://tastebudtrek.com/lemon-cake-roll-with-creamy-lemon-filling/