Ingredients:
For the cake:
– 4 eggs
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– Zest of 1 lemon
– 2 tablespoons lemon juice
– Powdered sugar (for dusting)
For the filling:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon lemon extract
– Zest of 1 lemon
Instructions:
1. Preheat oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in vanilla extract.
3. In a separate bowl, sift together flour and baking powder. Gently fold the dry ingredients into the egg mixture.
4. Add lemon zest and lemon juice, folding until just combined.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
8. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
9. Roll the cake and towel together from the short end. Let it cool completely.
10. In a chilled bowl, whip heavy cream until soft peaks form. Add powdered sugar, lemon extract, and lemon zest, continuing to whip until stiff peaks form.
11. Carefully unroll the cake and spread the whipped cream evenly over the surface.
12. Roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
13. Dust with powdered sugar before slicing and serving.
Prep Time: 20 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 2 hours | Servings: 8-10 slices
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