Description
A light and flexible sponge cake rolled with lemon curd and whipped cream, offering a tangy, silky finish.
Ingredients
Scale
- 4 large eggs, at room temperature
- 100 g (1/2 cup) granulated sugar
- 80 g (2/3 cup) all-purpose flour, sifted
- 1/2 tsp (2 g) baking powder
- 1/8 tsp (0.5 g) salt
- 2 tsp lemon zest
- 160 g (5.5 oz) lemon curd
- 240 ml (1 cup) heavy cream, cold
- 110 g (4 oz) cream cheese, softened
- 40 g (1/3 cup) powdered sugar
- 1/2 tsp (2.5 ml) vanilla extract
Instructions
- Preheat the oven to 190°C (375°F) and prepare a 10 x 15-inch jelly roll pan with parchment paper.
- Whisk eggs and granulated sugar over simmering water until warm, then whip on high until thick and pale.
- Fold in sifted flour, baking powder, salt, and lemon zest into the whipped eggs.
- Pour batter into the pan and bake for 10-12 minutes or until golden.
- Roll the cake in a towel while warm and let cool completely.
- Whip the heavy cream with powdered sugar and vanilla to soft peaks, then fold in cream cheese and lemon curd.
- Unroll the cake, spread lemon curd, and cream filling, then re-roll tightly and chill for at least 1 hour.
- Slice and serve dusted with powdered sugar.
Notes
Using room-temperature eggs and properly folding the batter helps avoid a cracked roll.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 19g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 120mg