If you’re looking for a dessert that’s as refreshing as it is indulgent, the Velvet Lemon Cream Roll Cake is your perfect match. With its soft, airy sponge cake, creamy lemon filling, and a swirl of tangy brightness in every bite, this cake is guaranteed to be a crowd-pleaser. It’s elegant enough for special occasions but simple enough to make for an afternoon treat.
Let’s dive into everything you need to create this luscious lemony masterpiece.
Why You’ll Love Velvet Lemon Cream Roll Cake
This roll cake is a dream for citrus lovers. The sponge cake is tender and light, providing the perfect base for the rich yet tangy lemon cream filling. Topped with dollops of whipped cream and fresh raspberries, it’s a visually stunning dessert that tastes even better than it looks.
Whether you’re hosting a spring brunch, celebrating a birthday, or simply craving a burst of citrus, this cake is guaranteed to brighten your day.
Ingredients
For the Sponge Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- Powdered sugar, for rolling
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- ¾ cup lemon curd (store-bought or homemade)
- 1 teaspoon lemon zest
- ½ cup powdered sugar
For Decoration:
- Whipped cream
- Fresh raspberries
- Lemon zest or slices (optional)
Step-by-Step Instructions
1. Prepare the Sponge Cake
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add ¼ cup of sugar and continue beating until stiff peaks form.
In a separate bowl, beat the egg yolks and remaining ½ cup of sugar until pale and thick. Add vanilla extract and mix well.
Sift together the flour, baking powder, and salt, then gently fold it into the egg yolk mixture. Gradually fold in the egg whites, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
2. Roll the Cake
Dust a clean kitchen towel with powdered sugar. Once the cake is baked, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
Roll the cake up gently with the towel (starting from a short end) and let it cool completely. This helps the cake hold its shape when filled.
3. Prepare the Lemon Cream Filling
In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon curd, and lemon zest, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until smooth and fluffy.
4. Assemble the Cake
Carefully unroll the cooled sponge cake and spread the lemon cream filling evenly over the surface, leaving a small border around the edges.
Gently roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.
5. Decorate and Serve
Pipe or dollop whipped cream along the top of the roll. Garnish with fresh raspberries, a sprinkle of lemon zest, and optional lemon slices for a vibrant, eye-catching finish.
Refrigerate for at least 1 hour before serving to let the flavors meld and the filling set.
Tips for Success
- Don’t Overbake the Sponge: Keep a close eye on the cake while baking to ensure it stays soft and pliable.
- Roll While Warm: Rolling the cake while it’s warm helps prevent cracks and makes it easier to shape.
- Homemade Lemon Curd: For a richer, fresher flavor, make your own lemon curd—it’s easier than you think!
Variations to Try
- Berry Lemon Cream Roll: Add a layer of fresh strawberries or blueberries inside the roll for extra fruitiness.
- Lime Cream Roll Cake: Swap lemon curd for lime curd and add lime zest for a tropical twist.
- Lemon Raspberry Delight: Stir crushed raspberries into the lemon cream filling for bursts of tart flavor.
Why This Cake Is a Showstopper
The Velvet Lemon Cream Roll Cake is not only a feast for the taste buds but also a treat for the eyes. Its bright yellow hues and fresh berry garnishes make it a centerpiece-worthy dessert. The combination of light sponge cake and tangy lemon cream is a match made in dessert heaven, offering just the right balance of sweetness and zest.
