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Velvet Lemon Cream Roll Cake

Velvet Lemon Cream Roll Cake

A citrusy Velvet Lemon Cream Roll Cake that combines a light, airy sponge with a creamy lemon filling!
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Prep Time 15 minutes
Cook Time 12 minutes
Cuisine American
Servings 8 people
Calories 250 kcal

Equipment

  • Parchment Paper

Ingredients
  

For the Sponge:

  • ¾ cup Cake Flour
  • 4 large Eggs room temp
  • ¾ cup Granulated Sugar
  • 2 tbsp Lemon Zest
  • 1½ cups Heavy Cream
  • 4 oz Cream Cheese

For the Filling:

  • 4 oz Cream Cheese
  • ¾ cup Powdered Sugar
  • 2 tbsp Honey
  • 1 tsp Vanilla Extract
  • Pinch of Salt

Instructions
 

  • Prep: Preheat the oven to 350°F. Line the pan with parchment.
  • Whip Eggs: Beat eggs and sugar for 8-10 minutes until tripled in volume.
  • Fold Dry Ingredients: Sift flour and lemon zest gently into the foam.
  • Bake: 12-14 minutes until golden and springy.
  • Master the Roll: Immediately after baking, roll the sponge (with parchment) into a log. Cool upright.
  • Velvet Lemon Cream Filling: Whip cream cheese, powdered sugar, and lemon juice until smooth. Gradually add heavy cream, whipping to stiff peaks. Unroll the cooled sponge, spread filling, and re-roll.

Notes

  • Cracked Sponge: Roll while warm to avoid cracks.
  • Soggy Filling: Stabilize with cream cheese.
  • Bland Lemon Flavor: Double the zest for a stronger citrus punch.
  • Creative Twists: Add raspberry coulis for a berry swirl or a toasted coconut coating for crunch.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 29gProtein: 4gFat: 14g
Keyword Citrus Cake, Creamy Cake Roll, Homemade Cake Recipe, Lemon Dessert Recipes, Lemon Roll Cake, No-Bake Cake, Swiss Roll, Swiss Roll, Citrus Cake, Velvet Lemon Cream Roll Cake
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