Lemon Créme Cake Roll | A light and fluffy sponge cake with a delicious easy to make lemon créme filling.  Your Holiday table, baby shower, birthday party or Mother’s Day!  This impressive cake is perfect for any occasion!  I have a confession to make….a cake roll is easier to make than a layer cake.  You don’t have to worry whether the cake is even or if you have enough frosting.

Lemon Créme Cake Roll | A light and fluffy sponge cake with a delicious easy to make lemon créme filling.

For step by step photos visit “HOW TO MAKE A CAKE ROLL”.

How-to-Make-a-Cake-Roll-Post-1

Lemon Créme Cake Roll

Prep Time: 40 minutes

Cook Time: 12 minutes

Total Time: 52 minutes

Yield: Serves 10

Lemon Créme Cake Roll

Ingredients

    For the Cake:
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1/2 cup granulated sugar
  • confectioners' sugar
  • For the Lemon Créme Filling:
  • 3 ounce cream cheese, softened
  • 1/4 cup store bought lemon curd
  • 1/2 cup heavy whipping cream

Instructions

    For the Cake:
  1. Separate eggs; allow to stand at room temperature for 30 minutes.
  2. Spray a 16x12x1-inch baking pan with non stick cooking spray; line with parchment paper and spray the parchment paper.
  3. Preheat oven to 375°.
  4. In a small mixing bowl stir together the flour and baking powder.
  5. In a medium bowl beat egg yolk and vanilla on high about 4 minutes or until thick and lemon color.
  6. Gradually add the 1/3 cup granulated sugar to the egg yolks, scrap down the sides; beat on speed until sugar is almost dissolved.
  7. Wash beaters; in another medium mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl).
  8. Add 1/2 cup granulated sugar, scrap down the sides; beat until stiff peaks form (tips stand straight).
  9. Fold egg yolk mixture into beaten egg whites.
  10. Sift flour mixture over the egg mixture; fold in just until combined.
  11. Spread batter in the prepared baking pan.
  12. Bake 12 to 15 minute or until cake springs back when lightly touched.
  13. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with confectioners' sugar.
  14. Remove parchment paper.
  15. Roll towel and cake into a spiral, start from a short side of the cake.
  16. Cool on wire rack.
  17. Unroll cake; remove towel;
  18. Spread cake with Lemon Créme Filling to within 1-inch of the edges.
  19. Roll up cake; cover with a layer of plastic wrap and foil.
  20. Freeze until ready to serve.
  21. Before servings dust with additional confectioners' sugar
  22. For the Lemon Créme Filling:
  23. In a medium mixing bowl beat cream cheese until smooth.
  24. Beat in lemon curd until combined.
  25. In a small mixing bowl beat the heavy whipping cream until soft peaks form; fold in cream cheese mixture.
http://www.ladybehindthecurtain.com/lemon-creme-cake-roll/

Lemon Créme Cake Roll | A light and fluffy sponge cake with a delicious easy to make lemon créme filling.

For a step by step visual….. watch my VIDEO!

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