Description
Velvet Lemon Cream Roll Cake
Ingredients:
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 cup powdered sugar (for dusting)
1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar (for filling)
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.
Gradually add the flour, baking powder, and salt to the egg mixture, folding gently to combine.
Stir in the fresh lemon juice and lemon zest until just combined.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 12-15 minutes, or until the cake is springy to the touch and lightly golden.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is baked, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel, starting from the short end. Let it cool completely.
In a medium bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cake is completely cool, unroll it gently and spread the cream filling evenly over the surface.
Roll the cake back up (without the towel), and dust the top with powdered sugar before serving
Enjoy
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Step-by-Step Guide
Follow these detailed instructions for a perfect roll every time. First, ensure all ingredients are at room temperature, especially the eggs and mascarpone, for optimal volume and mixing. When beating the eggs and sugar, use a stand or hand mixer on high speed; the mixture should become very pale, thick, and leave a ribbon trail when the beaters are lifted. When folding in the dry ingredients, use a gentle, sweeping motion with a spatula to preserve the air you’ve incorporated. The most critical step is the initial roll: invert the hot cake onto the powdered sugar-dusted towel immediately after baking and roll it up while still warm and pliable. This “trains” the cake’s memory and prevents cracking when you add the filling and make the final roll.
Serving Suggestions
This elegant cake is versatile. For a stunning presentation, slice it into 1-inch thick pieces and serve on individual plates with a dollop of extra lemon whipped cream and fresh berries like raspberries or blueberries. A drizzle of lemon curd or a light sprinkle of candied lemon zest on the plate adds a professional touch. For a casual gathering, present the whole dusted roll on a cake stand, garnished with thin slices of lemon and mint sprigs. It pairs wonderfully with a cup of Earl Grey tea, a glass of Prosecco, or a light dessert wine.
How-to Summary
In short: Whip eggs and sugar until fluffy, fold in dry ingredients and lemon, then bake in a lined jelly roll pan. Immediately turn the hot cake onto a powdered sugar-dusted towel and roll it up to cool. Once cool, unroll, spread with a whipped mixture of cream, mascarpone, sugar, and vanilla, then re-roll and dust with powdered sugar to serve.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can assemble the entire cake, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Dust with powdered sugar just before serving.
What can I use instead of mascarpone cheese? Full-fat cream cheese is the best substitute. Ensure it is softened to room temperature and beat it with the cream until completely smooth to avoid lumps.
Why did my cake crack when I rolled it? The most common reasons are overbaking (which dries it out) or letting it cool completely before making the initial training roll. Always roll it in the towel while it’s still warm.
Can I freeze the lemon cream roll? It’s possible but not ideal for the filling’s texture. For best results, freeze the unfilled, cooled cake roll wrapped in plastic and foil. Thaw, fill, and serve.
How do I know when the egg and sugar mixture is ready? Beat for a full 5 minutes on high speed. The mixture should be very thick, pale yellow, and form a slowly dissolving ribbon on the surface when you lift the beaters.
Common Mistakes to Avoid
- Overmixing the batter: Once you add the flour, fold gently. Overmixing deflates the eggs and leads to a dense, tough cake that’s prone to cracking.
- Using cold ingredients: Cold eggs and mascarpone won’t whip or blend properly, resulting in a runny filling and a flat cake.
- Skipping the “training roll”: Not rolling the warm cake with the towel is the #1 cause of a cracked final product. This step is non-negotiable.
- Spreading filling on a warm cake: If the cake is even slightly warm, the filling will melt and make a mess. Ensure it is completely cooled.
- Under-dusting the towel: Be generous with the powdered sugar on the towel to prevent the cake from sticking.
Conclusion
Mastering this Velvet Lemon Cream Roll Cake is a rewarding baking achievement. By following the detailed steps, avoiding common pitfalls, and embracing the process, you’ll create a dessert that is as impressive to look at as it is delightful to eat. Its perfect balance of light, citrusy sponge and rich, creamy filling is sure to become a cherished recipe for any occasion. Remember, the key to a flawless roll lies in the technique—so be patient, trust the process, and enjoy the delicious results.