Description
A light and fluffy sponge cake rolled with luscious lemon cream filling, drizzled with lemon glaze, and topped with whipped cream, lemon zest, and fresh lemon slices.
Ingredients
Scale
- 4 large eggs (room temperature)
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 100 g (¾ cup) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 250 ml (1 cup) whole milk
- 100 ml (½ cup) heavy cream
- 3 egg yolks
- 80 g (⅓ cup) sugar
- 2 tbsp cornstarch
- 2 tbsp butter
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- Whipped cream (for topping)
- Lemon zest (for topping)
- Lemon slices (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar until pale and fluffy (about 5 minutes).
- Mix in vanilla. Sift flour, baking powder, and salt, then fold gently into egg mixture.
- Spread batter evenly into the pan. Bake for 10–12 minutes until golden and springy.
- Immediately turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll cake up in the towel. Cool completely.
- Heat milk and cream in a saucepan until steaming.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk in hot milk mixture. Return to saucepan, cook on low until thickened.
- Remove from heat, stir in butter, lemon juice, and zest. Cool, then refrigerate until set.
- Unroll cooled cake. Spread lemon cream filling evenly.
- Roll cake back up gently but firmly.
- Drizzle with lemon glaze.
- Pipe whipped cream on top.
- Garnish with lemon zest and slices.
- Chill 30 minutes before slicing.
Notes
- Ensure eggs are at room temperature for better volume.
- Use fresh lemons for the best flavor.
- Chill the cake before serving for a refreshing taste.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg