Are you craving a delightful dessert that's both elegant and surprisingly easy to make? Look no further! This lemon roll cake recipe is the perfect answer. Imagine a tender sponge cake, infused with bright lemon zest and juice, delicately rolled around a luscious lemon curd filling. It's the ideal homemade treat for afternoon tea, a celebratory gathering, or simply a sweet pick-me-up on a busy weeknight. This recipe is perfect for those seeking delicious dishes and easy recipes that won't take up their entire evening. Let’s get baking!
Ingredients:
For the Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 tablespoon lemon zest
- ¼ cup lemon juice
For the Lemon Curd:
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 cup lemon juice (about 4-5 lemons)
- 4 large egg yolks
- 4 tablespoons unsalted butter, cut into pieces
For the Whipped Cream (Optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Cake:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 15x10 inch baking pan with parchment paper, leaving an overhang on the long sides to help with rolling.
- Whisk Egg Whites: In a clean, grease-free bowl, beat egg whites until stiff peaks form.
- Combine Yolks & Sugar: In a separate bowl, whisk together egg yolks, sugar, and vanilla extract until pale and thick.
- Gently Fold: Gently fold the egg yolk mixture into the whipped egg whites in three additions, being careful not to deflate the egg whites.
- Add Dry Ingredients: Sift in the flour and gently fold until just combined. Stir in lemon zest and juice.
- Bake: Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Roll: Immediately sprinkle powdered sugar over the cake and carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short end, gently roll the cake and the towel together. Let it cool completely.
Making the Lemon Curd:
- Whisk Dry Ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Add Liquids: Gradually whisk in the lemon juice and egg yolks.
- Cook: Cook over medium heat, whisking constantly, until the curd thickens and comes to a simmer (about 8-10 minutes).
- Stir in Butter: Remove from heat and stir in the butter until melted and smooth.
- Strain (Optional): Strain the curd through a fine-mesh sieve for a smoother texture.
- Cool: Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and let it cool completely.
Assembling the Roll Cake:
- Unroll the Cake: Carefully unroll the cooled cake.
- Spread the Curd: Spread the cooled lemon curd evenly over the cake.
- Roll Again: Gently roll the cake back up.
- Whip Cream (Optional): Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the roll cake.
- Chill & Serve: Refrigerate for at least 30 minutes before slicing and serving.
Tips & Variations:
- For a richer flavor, use fresh lemon juice.
- Add a tablespoon of lemon liqueur to the cake batter for an extra kick.
- Decorate with fresh berries or lemon slices.
- Substitute the lemon curd with pastry cream or chocolate ganache.
- If you don’t have a 15x10 inch pan, you can use a jelly roll pan. Adjust baking time accordingly.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350 (varies depending on serving size and additions)
- Fat: Around 15-20g
- Sugar: Around 30-40g
This lemon roll cake recipe is a fantastic addition to your repertoire of quick dinner ideas and healthy meals, offering a delightful balance of sweet and tart flavors. Enjoy this beautiful and delicious homemade treat!