Lemon Roll Cake
Recipe GLPR0fdb0c7fbe7ad0
A delicate and elegant lemon sponge cake rolled with a silky lemon cream cheese frosting. The light, airy cake is infused with fresh lemon juice, while the tangy lemon buttercream filling complements the tender crumb. Perfect for spring gatherings and special occasions.
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Ingredients
1/4 cup powdered sugar for dusting
4 eggs, separated
1/2 cup granulated sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup fresh lemon juice
8 ounces cream cheese, softened to room temperature
1/2 cup butter, softened to room temperature
1 1/2 teaspoons fresh lemon juice
1 teaspoon lemon zest
1 cup powdered sugar, sifted
Directions
Preheat oven to 375°F. Lightly coat a 15×10-inch jelly roll pan with nonstick cooking spray, line with parchment paper, and spray the parchment again to prevent sticking.
Using an electric mixer with whisk attachment, beat the 4 egg whites on medium-high speed until soft peaks form. Gradually add the 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks form. In a separate bowl, whisk together the egg yolks, 1/3 cup granulated sugar, and vanilla until the mixture is pale and the sugar dissolves completely.
In a third bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the egg yolk mixture until just combined, then slowly fold in the 1/3 cup lemon juice until the batter is smooth.
Gently fold the egg white mixture into the lemon batter using a spatula, folding carefully until no white streaks remain and the batter is uniform.
Pour the batter into the prepared pan and smooth the surface as evenly as possible with an offset spatula or the back of a spoon.
Bake for 12 to 15 minutes, until the cake is golden and springs back when lightly touched in the center.
Lay a clean kitchen towel on a flat surface and dust it generously with the 1/4 cup powdered sugar. Immediately invert the hot cake onto the towel.
Carefully peel away the parchment paper from the back of the cake. Starting from one short end, tightly roll the warm cake up inside the towel in a spiral. Set aside to cool completely at room temperature while still rolled.
While the cake cools, prepare the filling. In a clean mixer bowl, beat together the softened cream cheese and softened butter on medium speed until smooth and fluffy, about 2 minutes.
Add the 1 1/2 teaspoons lemon juice and lemon zest to the cream cheese mixture and mix until combined.
Gradually add the 1 cup sifted powdered sugar while beating on low to medium speed until the frosting is smooth, light, and spreadable, about 1 to 2 minutes.
Once the cake has cooled completely, carefully unroll it on a clean surface. Spread the lemon frosting evenly over the interior of the unrolled cake, leaving a small border at the edges. Re-roll the cake gently, this time without the towel, and place seam-side down on a serving platter. Refrigerate until ready to serve.
