Lemon Roll Cake: A Refreshing Citrus Treat

Discover the zesty and refreshing taste of our Lemon Roll Cake, a light and airy dessert that’s as visually appealing as it is delicious. This delightful cake features a soft sponge rolled with a creamy lemon-flavored filling, offering a perfect balance of tartness and sweetness. The striking appearance with its swirls adds an elegant touch to any dessert table.

Why You’ll Love This:

• A light and spongy texture paired with a zesty lemon cream.
• Perfect for lemon lovers and those who prefer a less sweet dessert.
• A stunning dessert that’s sure to impress guests.

Perfect Occasion: This Lemon Roll Cake is ideal for spring and summer gatherings, tea parties, or as a refreshing dessert after a hearty meal.

Ingredients:

For the Cake:

• 4 eggs (yolks and whites separated)
• 1/2 cup milk (50 ml)
• 3 tablespoons vegetable oil (28 gr)
• 1 packet vanilla sugar
• 3 tablespoons flour
• 1 teaspoon cocoa powder
• 1 teaspoon lemon juice
• 2 heaping tablespoons sugar

For the Filling:

• 200g cream cheese (such as Frischkäse or labneh)
• 200ml whipping cream
• 3 tablespoons sugar
• 1 teaspoon lemon zest
• Juice of half a lemon

Instructions:

1. Prepare the Cake Batter:
   • Mix vegetable oil, milk, vanilla sugar, and flour.
   • Add egg yolks and beat until smooth.
   • In a separate bowl, whip egg whites with lemon juice and sugar until stiff peaks form.
   • Gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the mixture.
   • Reserve 3 tablespoons of this mixture and mix with cocoa powder.
2. Bake the Cake:
   • Pour the main batter into a baking tray lined with parchment paper.
   • Pipe the cocoa mixture in small dots over the batter.
   • Bake at 170°C (338°F) for 20-25 minutes.
3. Prepare the Filling:
   • Whip the cream until stiff.
   • Mix with cream cheese, sugar, lemon zest, and lemon juice.
4. Assemble the Cake:
   • Remove the cake from the oven and let it cool for 1-2 minutes.
   • Turn it onto a new piece of parchment paper and gently peel off the top layer.
   • Spread the lemon cream filling and roll the cake into a tight spiral.
   • Chill in the refrigerator for 15 minutes before serving.

Serve this Lemon Roll Cake as a delightful end to your meal or as a sweet treat to accompany your afternoon tea!