LEMON CAKE
ROLL
Lemon in every bite! Lemon cake and lemon whipped cream
filling make this the perfect cake roll for any occasion.
INGREDIENTS:
CAKE:
- 3 eggs
- 3/4 cup granulated sugar
- 2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
- Zest of one lemon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all purpose flour
- Powdered sugar, to aid in rolling
FILLING:
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 cup lemon curd (or pie filling would work too)
- Powdered sugar, for dusting
DIRECTIONS:
1.
Preheat oven to 350 degrees. Line a jelly roll
(10×15”) pan with foil and spray with cooking spray. (Use the spray with flour
or actually grease and flour the foil to avoid sticking.)
2.
Beat eggs at high speed for 2 minutes, until
frothy and dark yellow. Beat in sugar, lemon juice, and zest.
3.
Whisk together salt, baking powder, and flour.
Stir into wet ingredients just until blended.
4.
Spread in prepared pan. Batter will be in a very
thin layer and you will need to use a wooden spoon or spatula to spread it to
all the corners of the pan. Bake for 9-11 minutes (mine took 10).
5.
While the cake is baking, set a clean kitchen
towel out on a large work surface. Sprinkle liberally with powdered sugar
(about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the
kitchen towel sprinkled with powdered sugar. Remove foil carefully.
6.
Working at the short end, fold the edge of the
towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool
completely while rolled, at least one hour.
7.
While the cake is chilling, make the filling.
Beat the heavy whipping cream and powdered sugar until stiff peaks form.
8.
Gently fold in the lemon curd. Chill until ready
to use.
9.
When cake is cool, carefully unroll the towel.
Spread the lemon whipped cream over the cake. (You might have some whipped
cream left over.) Gently but tightly, re-roll the cake and wrap it in plastic
wrap. Chill until it firms up a bit, at least one hour or overnight. Slice and
serve. Cake will last covered in the refrigerator for up to 4 days
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