Lemon Cake Roll with Vanilla Creme Filling
Ingredients
Cake
- 3 eggs
- 3/4 cup granulated sugar
- 2 tbspn Lemon Juice about 1 medium or 1/2 large
- Zest of one lemon
- 1/4 tspn salt
- 1 tspn baking powder
- 3/4 cup all-purpose flour
- 2 tspn powdered sugar to aidrolling
Filling
- 1/2 cup lemon curd or pie filling would work too
- 3 tbspn powdered sugar
- 1 cup cold heavy whipping cream
- powdered sugar for dusting
Instructions
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Preheat oven to 350 degrees. Lay foil into a pan and spray it grease to avoid sticking.
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Beat eggs until they are dark yellow, then add the zest, sugar and lemon juice and mix it by hand until you got an even divided mixture.
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Mix salt, baking powder and flour together. Then add it to the previous mixture and mix it until blended.
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Spread the entire mixture in the prepared pan. The batter will be in a very thin layer and you will need to work on spreading it evenly over the entire surface of the pan. Bake for 10 minutes.
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While the cake is baking, spread a kitchen towel out on an even surface. Sprinkle the towel with powdered sugar (about 1/4 cup). As soon as the cake is ready, turn it over on the kitchen towel and remove foil carefully.
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Then starting from the end of the towel,tightly roll up the cake into the towel. Then let it cool while wrapped in the towel for at least, one hour.
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While the cake is cooling down,start on the filling. Beat the heavy whipping cream and powdered sugar until it stiffens.
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Gently fold in the lemon curd. Chill until ready to use.
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When everything has cooled off carefully unroll the towel. Spread the lemon whipped cream over the cake. After which gently but tightly, re-roll the cake and wrap it in plastic wrap. Then chill it in the fridge until it firms up. This can take an hour or you can leave it overnight.
