Lemon Cake Roll
There are several versions of Lemon Cake Rolls on the Internet. Most are made with a sponge cake, the traditional cake to use for cake rolls as it doesn't break when rolled (as long as you are careful!). This is what the cake on the left uses. The cake on the right is a type of angel food cake, which, in my limited experience, I have not seen before, and uses a lemon curd filling. Most use a cream filling, and sometimes both are used.
Kevin and Kathryn sent me some food for the holidays one year and the package included pieces of lemon cake roll. I left them in the freezer (they came frozen) and would take one out now and then. They were really good. I remember the filling was a very light cream.
Lemon Cake Roll
from https://mycountrytable.com/
This spongy Lemon Cake Roll is packed full of fresh lemon flavor and it’s filled with a luscious lemony cream cheese/whipped cream filling! It’s the perfect dessert to make when you’re in the Spring mood and it also looks elegant and impressive!
Most reviewers enjoyed this cake roll.
CAKE ROLL
1 cup cake flour, (sift before measuring)
1/4 teaspoon salt
1 1/2 teaspoons baking powder
Zest of 1 lemon
1/2 cup (1 stick) of unsalted butter, softened or slightly melted
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon oil or extract
1 tablespoon fresh lemon juice
Powdered sugar for towel and cake
FILLING
1 cup heavy whipping cream
1 softened package cream cheese, 8 ounce
1 cup powdered sugar
Zest of 1 lemon
5 teaspoons fresh lemon juice
1/4 teaspoon pure lemon oil*
CAKE ROLL
Preheat oven to 350 degrees.
Lightly grease a jelly roll pan, 15 1/2″ x 10 1/2″ x 1″. Line the pan with parchment paper. Grease and lightly flour the paper and inside edges of the pan.
Whisk together the flour, salt, baking powder and lemon zest in a medium bowl and set aside.
Add the butter and sugar to the bowl of a stand mixer. Beat on medium speed for about one minute until the mixture is light and creamy. Add the eggs, vanilla, lemon oil, and lemon juice. Mix on medium speed for about two minutes until the mixture is very creamy and lemony. Add the dry ingredients and mix for about 30 seconds, just long enough to incorporate the flour. Do not over mix.
Pour batter into prepared jelly roll pan and bake for approximately 15-18 minutes until cake is spongy on top and a toothpick inserted into the center comes out clean.
Run a knife around the edges of the cake roll. Invert cake onto a clean fuzz free towel that has been sprinkled generously with powdered sugar. Peel off the parchment paper. Using a sharp knife, trim off the hard edges of the cake on all sides. Lightly sprinkle the surface of the cake with more powdered sugar. Starting at a short end, roll the cake up, towel and all into a roll, rolling as tightly as possible. Set the roll aside to cool while making the filling.
FILLING
In the bowl of a stand mixer, whip the whipping cream on high speed until stiff peaks form. Transfer to a separate bowl and place in the refrigerator while preparing the remaining filling ingredients.
Add the cream cheese to the same stand mixer bowl. Beat on medium speed until light and creamy. Make sure cream cheese is free of all lumps. Add the powdered sugar, lemon zest, fresh lemon juice, and lemon oil. Mix on medium speed until well combined. Using a spatula, gently fold in the whipped cream.
Gently unroll the cake roll. Spread the filling over the surface of cake roll, stopping about 1/2″ from the edges of the cake. Starting with the short end, gently roll the cake with filling from the towel and into a roll. Sprinkle the roll with powdered sugar.
Cover the roll with plastic wrap and refrigerate long enough to chill the filling. Slice and serve.
Refrigerate any leftovers.
8 servings
Moist Lemon Angel Cake Roll
from https://www.tasteofhome.com/
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
Several reviewers complained about the cake but thought the lemon curd very good. Then some liked the cake, but did not enjoy the filling. There were only 4 star reviews.
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
9 large egg whites, room temperature
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
1 tablespoon confectioners' sugar
FILLING:
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 large egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon zest
Yellow food coloring, optional
Additional confectioners' sugar
Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray.
Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
Gently spread batter into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool 5 minutes.
Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.
Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring.
Unroll cake; spread filling to within 1/2 in. of edges. Roll up again.
Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.
