Description
Velvet Lemon Cream Roll Cake is a light, zesty dessert that combines fluffy sponge cake with a luscious lemon cream filling. Perfect for any occasion, this treat will delight your taste buds.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Eggs
- Unsalted Butter
- Fresh Lemons (zest and juice)
- Heavy Cream
- Vanilla Extract
- Powdered Sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until fluffy, about 3 minutes.
- Add eggs one at a time, mixing until smooth.
- Gradually fold in the dry ingredients into the wet batter using a spatula.
- Pour batter into the prepared pan and bake for 12-15 minutes until golden brown.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form; gently fold in lemon zest and juice.
- Cool the cake slightly before rolling it up in parchment paper to maintain its shape while cooling completely.
- Unroll cooled cake, spread lemon filling evenly, roll tightly again, slice, and serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 215
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg