Looking for a light and refreshing dessert that’s perfect for any occasion? The Velvet Lemon Cream Roll Cake is a delightful combination of fluffy cake, zesty lemon, and a luscious cream filling. With its soft texture and vibrant flavor, this cake will surely be a hit at any gathering. Let’s dive into the recipe and create this citrusy treat!
Ingredients
For the Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon lemon extract
- Zest of 1 lemon
Instructions
1. Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
2. Prepare the Cake Batter:
- In a large bowl, beat the eggs and granulated sugar together until thick and pale. Add the vanilla extract and mix well.
- In a separate bowl, sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Add the lemon zest and lemon juice, folding until just combined.
3. Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
4. Prepare the Cake Roll:
- While the cake is baking, sprinkle a clean kitchen towel generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Roll the cake and towel together from the short end. Allow the cake to cool completely while rolled up.
5. Make the Filling:
- In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar, lemon extract, and lemon zest. Continue whipping until stiff peaks form.
6. Assemble the Cake Roll:
- Carefully unroll the cooled cake. Spread an even layer of whipped lemon cream over the surface.
- Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
7. Serve and Enjoy:
- Once chilled, dust the cake with powdered sugar before slicing and serving. Enjoy your delicious Velvet Lemon Cream Roll Cake!
Pro Tips for Perfect Results
- Room Temperature Ingredients: Make sure your eggs and heavy cream are at room temperature for optimal texture.
- Sifting the Dry Ingredients: Sifting the flour and baking powder ensures a light and airy cake texture.
- Preventing Cracks: Be gentle when rolling the cake to prevent cracks. If it does crack slightly, don’t worry—just roll it tightly and the cream will cover it.
FAQs about Velvet Lemon Cream Roll Cake
1. Can I make the cake ahead of time?
Yes, you can make the cake a day in advance. Just store it tightly wrapped in plastic wrap in the refrigerator.
2. What can I use instead of lemon extract?
You can substitute lemon extract with more fresh lemon zest or lemon juice.
3. How do I keep my cake from cracking?
To avoid cracking, be sure to roll the cake while it’s still warm, and use a kitchen towel dusted with powdered sugar to help with the rolling.
Common Mistakes and How to Avoid Them
1. Cake Cracking During Rolling
- Mistake: Rolling the cake when it’s too cold or not using enough powdered sugar.
- Solution: Roll the cake while it’s still warm and ensure the towel is well-dusted with powdered sugar.
2. Overmixing the Batter
- Mistake: Overmixing the batter, which can lead to a dense cake.
- Solution: Fold the dry ingredients into the egg mixture gently until just combined.
3. Under-whipping the Cream
- Mistake: Not whipping the cream long enough to form stiff peaks.
- Solution: Ensure the heavy cream is whipped until stiff peaks form to create a stable filling.
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