Lemon Cream Roll Cake with Lemon Glaze Recipe

Instructions

Step 1: Prepare the Lemon Sponge Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring the edges of the paper extend above the sides for easy removal.
2. Prepare the Dry Ingredients: In a small bowl, sift together flour, cornstarch, salt, and baking powder. Set aside.
3. Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar on high speed for 4-5 minutes until pale, thick, and fluffy. The mixture should double in volume.
4. Add the Lemon and Vanilla: Gently fold in the vanilla extract, lemon juice, and lemon zest using a spatula to preserve the airiness of the mixture.
5. Incorporate the Dry Ingredients: Sift the dry ingredients over the egg mixture in two parts, folding gently each time. Be careful not to overmix, as this will deflate the batter.
6. Spread and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when touched and is golden.
7. Roll the Cake: While the cake is still warm, carefully lift it out of the pan using the parchment paper. Roll the cake (with the parchment paper inside) from the shorter end into a tight roll. Allow it to cool completely on a wire rack.

Step 2: Make the Lemon Cream Filling

1. Whip the Cream: In a medium bowl, whip the heavy cream and powdered sugar on high speed until stiff peaks form.
2. Add the Lemon Curd: Gently fold in the lemon curd and vanilla extract until fully combined. The filling should be light, creamy, and have a bright lemon flavor.

Step 3: Unroll and Fill the Cake

1. Unroll the Cooled Cake: Carefully unroll the cooled cake. Spread the lemon cream filling evenly over the cake, leaving a small border around the edges.
2. Reroll the Cake: Gently roll the cake back up without the parchment paper. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up and allow the flavors to meld.

Step 4: Make the Lemon Glaze

1. Mix the Ingredients: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
2. Add Lemon Zest: Stir in the lemon zest for extra brightness.

Step 5: Glaze and Garnish

1. Pour the Glaze: Remove the chilled cake from the refrigerator and place it on a serving platter. Drizzle the lemon glaze over the top, allowing it to drip down the sides.
2. Garnish: Optionally, decorate with fresh lemon slices, a sprinkle of lemon zest, or edible flowers for a lovely presentation.

Step 6: Serve

Slice the Lemon Cream Roll Cake and serve it chilled for the best flavor. Each bite offers a beautiful combination of airy sponge, smooth lemon cream, and tangy glaze.

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