Lemon Créme Cake Roll
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. Scroll down and watch my “HOW TO MAKE A CAKE ROLL” video to see how easy it really is!
For step by step photos visit “HOW TO MAKE A CAKE ROLL”.
Yield: Serves 10
Lemon Créme Cake Roll
Prep Time:
40 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
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:
- Separate eggs; allow to stand at room temperature for 30 minutes.
- Spray a 16x12x1-inch baking pan with non stick cooking spray; line with parchment paper and spray the parchment paper.
- Preheat oven to 375°.
- In a small mixing bowl stir together the flour and baking powder.
- In a medium bowl beat egg yolk and vanilla on high about 4 minutes or until thick and lemon color.
- Gradually add the 1/3 cup granulated sugar to the egg yolks, scrap down the sides; beat on speed until sugar is almost dissolved.
- Wash beaters; in another medium mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl).
- Add 1/2 cup granulated sugar, scrap down the sides; beat until stiff peaks form (tips stand straight).
- Fold egg yolk mixture into beaten egg whites.
- Sift flour mixture over the egg mixture; fold in just until combined.
- Spread batter in the prepared baking pan.
- Bake 12 to 15 minute or until cake springs back when lightly touched.
- Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with confectioners' sugar.
- Remove parchment paper.
- Roll towel and cake into a spiral, start from a short side of the cake.
- Cool on wire rack.
- Unroll cake; remove towel;
- Spread cake with Lemon Créme Filling to within 1-inch of the edges.
- Roll up cake; cover with a layer of plastic wrap and foil.
- Freeze until ready to serve.
- Before servings dust with additional confectioners' sugar
For the Lemon Créme Filling:
- In a medium mixing bowl beat cream cheese until smooth.
- Beat in lemon curd until combined.
- In a small mixing bowl beat the heavy whipping cream until soft peaks form; fold in cream cheese mixture.
For a step by step visual….. watch my VIDEO! ♥
MORE CAKE ROLL RECIPES
RASPBERRY CRÉME CAKE ROLL 2. PUMPKIN CAKE ROLL 3. STRAWBERRY MALLOW CAKE ROLL
When I print the recipe, not all of it prints and there is a gap where the ads are. Is there a way around this?
Hi Bruce, make sure you are hitting the print button that is inside the recipe card.
Hello again Sheryl, Just an update on the variations I have done w/ your wonderful recipe – it’s my go to recipe for an impressive dessert. First off, I really love the cake recipe. It’s well worth the preparation, cooks evenly and rolls exceptionally well w/out cracking!! I’ve used the cake & filling recipe as the recipe prescribes and added a layer of fresh strawberries on frozen strawberries pulsed in the blender to make a strawberry juice to cover the cake so it’s not dry. Thus making a rolled strawberry shortcake – so yummy!! Today I replaced the layer of lemon curd with seedless raspberry jelly – frosting the cake with the jelly before spreading the cream layer. Hubby loves it!!! Thank you for posting!! Dorise
Great idea Dorise!
Hi Sheryl, Wonderful recipe!!!! Easy to follow and put together. We are lemon lovers so I used lemon extract instead of vanilla in the cake recipe. I also frosted the cooled cake w/ a thin layer of lemon curd before frosting with the whipped cream frosting. Our family enjoyed this cake very much. Thank you for the post. Doris
Hi Doris, I love your additions!
I love all of your choice of food
Thanks Jo Glenn! 🙂