Description
A delightful lemon roll cake that is light and fluffy, perfect for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar, plus extra for dusting
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 15×10 inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and 1/2 cup of granulated sugar until thick and pale yellow. Add lemon juice and zest, then fold in the sifted flour, baking powder, and salt.
- In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup of sugar until stiff peaks form. Gently fold into the batter.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until it springs back when touched.
- Dust a clean kitchen towel with powdered sugar, invert the baked cake onto it, and roll it up with the towel. Let it cool completely.
- Beat the heavy cream with powdered sugar until stiff peaks form. Optionally, fold in lemon curd.
- Unroll the cooled cake, spread the filling evenly, re-roll without the towel, and refrigerate for at least 1 hour before serving.
Notes
- Make sure to use fresh lemon juice for the best flavor.
- Allow the cake to cool completely before adding the filling to prevent it from melting.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg