Lemon Roll Cake Recipe
Category: Desserts
Servings: 8
This delightful Lemon Roll Cake, with its light, airy sponge and creamy lemon filling, is perfect for any occasion. The combination of fresh lemon zest, tangy lemon juice, and a smooth custard-like filling makes each bite a refreshing treat. The cake is finished with a soft, velvety whipped cream that adds the perfect touch of sweetness and texture.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Sugar (granulated) | 115g |
| All-purpose flour (00) | 80g |
| Lemon zest (1 lemon) | 1 zest |
| Whole milk | 200g |
| Cornstarch (cornflour) | 25g |
| Lemon juice | 150g |
| Lemon zest (2 lemons) | 2 zest |
| Sugar (granulated) | 80g |
| Egg yolks | 3 |
| Gelatin sheets | 5g |
| Heavy cream (liquid) | 250g |
| Powdered sugar | 20g |
Instructions:
-
Prepare the Lemon Sponge Cake
Start by cracking the eggs into a large mixing bowl. Using an electric whisk, begin beating the eggs. Gradually add the zest of 1 lemon, ensuring it is evenly incorporated into the eggs. Slowly add the granulated sugar, in small increments, while continuing to whisk until the mixture becomes light, fluffy, and pale in color. -
Incorporate the Flour
Once the egg mixture has reached the desired consistency, sift the flour directly into the bowl. Using a spatula, gently fold the flour into the egg mixture, ensuring no lumps remain and the batter is smooth. Be careful not to deflate the airiness of the batter. -
Bake the Sponge
Preheat your oven to 220ยฐC (428ยฐF) on static heat. Pour the prepared batter onto a baking tray lined with parchment paper, spreading it out evenly. Bake the sponge for 8-9 minutes or until it is lightly golden and springs back when touched. Once baked, remove it from the oven. -
Prepare the Lemon Filling
As the sponge cools, move it gently onto a cutting board. Place another sheet of parchment paper on top and carefully flip the sponge over. Set aside. Meanwhile, combine the zest and juice of 2 lemons in a saucepan and bring it to a gentle simmer over medium heat. Soak the gelatin sheets in cold water for about 10 minutes until softened. -
Make the Lemon Custard
In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and slightly thickened. Sift the cornstarch into the yolk mixture, then gradually pour in the simmering milk (which should be strained to remove the zest). Whisk vigorously to combine. -
Thicken the Custard
Return the milk and egg mixture to the stove and cook over medium heat, whisking constantly. Continue to cook for about 4-5 minutes or until the custard has thickened to the consistency of a pudding. Remove from heat and add the softened gelatin, stirring until completely dissolved. -
Cool the Custard
Transfer the lemon custard into a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature. -
Whip the Cream
In a chilled bowl, pour the heavy cream and add the powdered sugar. Whip the cream until stiff peaks form, being careful not to overwhip. Once whipped, gently fold the cream into the cooled lemon custard in small batches, using a spatula and folding from the bottom up to maintain the airiness of the whipped cream. -
Assemble the Lemon Roll Cake
Take the cooled sponge and spread the prepared lemon filling evenly over the entire surface, leaving a small border around the edges. Carefully roll the sponge from one long side to the other, ensuring the filling stays intact. The roll should be tight but not too tight to avoid squeezing the filling out. -
Wrap and Chill
Once rolled, wrap the cake in parchment paper and then in plastic wrap, twisting the ends tightly like a candy wrapper. Place the cake in the refrigerator to set and firm up for at least 2 hours before serving. -
Serve
After chilling, remove the lemon roll from the refrigerator. Slice into rounds and serve chilled. The cake will have a light, refreshing lemon flavor with a creamy filling that melts in your mouth. Perfect for gatherings, special occasions, or as a delightful dessert after dinner.
Tips and Variations:
- Lemon Zest: For an extra burst of lemon flavor, you can increase the amount of lemon zest used in both the cake and filling.
- Gelatin Substitution: If you prefer a vegetarian option, you can substitute the gelatin sheets with agar-agar, though the texture may differ slightly.
- Make-Ahead: The Lemon Roll Cake can be prepared a day in advance and stored in the refrigerator, making it a convenient dessert for parties or gatherings.
This Lemon Roll Cake is a sweet, tangy, and light treat that offers a perfect balance of flavors and textures. Itโs a great choice for anyone craving a refreshing dessert that isnโt too heavy but still satisfying.
