Velvet Lemon Cream Roll Cake

Why You’ll Love This Recipe

The Velvet Lemon Cream Roll Cake offers a harmonious blend of flavors and textures. The light and airy sponge cake provides a perfect base, while the zesty lemon cream filling adds a refreshing contrast. Its visually appealing spiral design makes it a showstopper at any event. Additionally, the recipe is straightforward, making it accessible even for novice bakers.

Ingredients

For the cake:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup whole milk

• Zest of 1 lemon

• Yellow food coloring (optional)

For the lemon cream filling:

• 1 ½ cups heavy cream

• ½ cup powdered sugar

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

Optional garnish:

• Powdered sugar for dusting

• Fresh berries

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the lemon zest and a few drops of yellow food coloring if desired. Be careful not to overmix.

5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.

6. While the cake is baking, prepare the lemon cream filling. In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar, lemon juice, and lemon zest. Continue whipping until stiff peaks form.

7. Once the cake is done baking, immediately transfer it onto a clean kitchen towel dusted with powdered sugar. Carefully roll up the cake, starting from the short side, with the towel inside. Let it cool completely.

8. Gently unroll the cooled cake and spread the lemon cream filling evenly over the surface. Carefully roll the cake back up without the towel this time. Place it on a serving platter.

9. Optional: Dust the top of the cake with powdered sugar and garnish with fresh berries for a beautiful presentation.

10. Chill the cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together and makes it easier to slice.

11. Serve slices of this indulgent Velvet Lemon Cream Roll Cake to your loved ones and watch their faces light up with delight!

Servings and Timing

• Servings: Approximately 10 slices

• Preparation Time: 20 minutes

• Cooking Time: 12-15 minutes

• Chilling Time: 1 hour

• Total Time: Approximately 1 hour and 45 minutes

Variations

• Lime Twist: Substitute lime juice and zest for lemon in the cream filling for a refreshing variation.

• Berry Infusion: Add fresh berries like raspberries or blueberries to the cream filling for added flavor and color.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the cake suitable for those with gluten sensitivities.

• Chocolate Lovers: Incorporate cocoa powder into the cake batter for a chocolatey base that pairs well with the lemon cream filling.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

• Reheating: This cake is best served chilled. If you prefer to enjoy it warm, gently reheat individual slices in the microwave for 10-15 seconds.

FAQs

How do I prevent the cake from cracking when rolling?

To prevent cracking, roll the cake while it's still warm and pliable. Using a clean kitchen towel dusted with powdered sugar can also help reduce friction and prevent sticking.

Can I use a different fruit for the cream filling?

Yes, you can substitute lemon juice and zest with other fruit juices and zest, such as orange or lime, to create a different flavor profile.

Is it necessary to use food coloring in the cake?

No, food coloring is optional. It adds a vibrant yellow hue to the cake but doesn't affect the flavor.

Can I make this cake ahead of time?

Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just be sure to wrap it tightly to maintain freshness.

How do I roll the cake without it sticking?

Using a kitchen towel dusted with powdered sugar helps prevent the cake from sticking. Also, ensure the cake is fully cooled before unrolling to avoid tearing.

Can I freeze the Velvet Lemon Cream Roll Cake?

Yes, you can freeze the unfilled cake roll. Wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to serve, thaw, unroll, and fill with the lemon cream.

What can I use as a substitute for heavy cream?

You can use coconut cream or a plant-based whipping cream alternative for a dairy-free version of the filling.

How do I know when the cake is fully baked?

The cake is done when it springs back lightly when touched, and a toothpick inserted into the center comes out clean.

Can I add nuts to the filling?

Yes, finely chopped nuts like pistachios or almonds can be added to the cream filling for added texture and flavor.

Is this recipe suitable for beginners?

Yes, this recipe is beginner-friendly. The steps are straightforward, and the ingredients are easy to find, making it a great choice for novice bakers.

Conclusion

The Velvet Lemon Cream Roll Cake is a delightful dessert that combines the lightness of a sponge cake with the tanginess of lemon cream. Its elegant appearance and refreshing flavor make it a perfect choice for various occasions. Whether you're a seasoned baker or a beginner, this recipe is sure to impress and satisfy your sweet cravings.

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