Velvet Lemon Cream Roll Cake

Instructions

Make the Cake:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Prepare Batter: In a large mixing bowl, beat eggs and sugar with a hand or stand mixer on high speed until the mixture is pale and fluffy (about 5 minutes). Add vanilla extract and mix until combined.
Dry Ingredients: Sift together the flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients, alternating with the milk, until fully combined.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes, or until the cake springs back when touched.
Roll the Cake: Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Flip the warm cake onto the towel, carefully peel off the parchment paper, and roll the cake (with the towel) into a log. Let it cool completely.

Prepare Lemon Cream Filling:

Make Whipped Cream: Beat the heavy cream with powdered sugar until stiff peaks form. Set aside.
Combine Ingredients: In another bowl, beat the softened cream cheese until smooth. Add lemon juice, zest, and vanilla extract, mixing well. Gently fold in the whipped cream until the filling is fluffy and smooth.

Assemble the Cake:

Unroll Cake: Once the cake is cool, carefully unroll it and spread the lemon cream filling evenly over the surface.
Roll and Chill: Re-roll the cake tightly (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1–2 hours to set.

Serve:

Garnish and Enjoy: Dust the cake with powdered sugar, garnish with lemon slices and mint, slice, and serve chilled.

Conclusion

The Velvet Lemon Cream Roll Cake is an exquisite dessert that is as delightful to eat as it is to behold. Each bite offers a burst of lemony freshness paired with the soft, pillowy cake. Whether you’re treating yourself or impressing guests, this cake is sure to brighten any table and bring smiles all around.

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