Description
A light and airy lemon sponge cake filled with a tangy lemon cream cheese frosting, rolled to perfection, and dusted with powdered sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1/2 teaspoon cream of tartar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line with parchment paper, leaving an overhang. Grease the parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale yellow and slightly thickened (3-5 minutes).
- Gradually add the vegetable oil, lemon juice, and lemon zest to the egg yolk mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until stiff peaks form.
- Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Do not overmix.
- Pour the batter into the prepared jelly roll pan and spread it evenly to the edges.
- Bake for 12-15 minutes, or until the cake is lightly golden and springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- As soon as the cake is done baking, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, gently roll the cake up in the towel. Let the rolled cake cool completely in the towel.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and fluffy.
- Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and beat until well combined. Taste and adjust as needed.
- Carefully unroll the cooled cake.
- Spread the lemon cream filling evenly over the cake, leaving a 1/2-inch border along one long edge.
- Starting from the filled edge, gently reroll the cake. Use the towel to help you roll it tightly.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Before serving, dust the lemon roll cake generously with powdered sugar. Trim the ends of the cake and slice into 1-inch thick slices. Serve and enjoy!
Notes
- Greasing and lining the pan with parchment paper is crucial for easy cake removal.
- Whisking dry ingredients ensures even distribution.
- Beating egg yolks and sugar until pale yellow incorporates air for a lighter cake.
- Do not overmix the batter after adding dry ingredients or folding in egg whites.
- Cooling the cake rolled in a towel helps it hold its shape.
- Ensure cream cheese and butter are softened for a smooth filling.
- Chilling the rolled cake allows the filling to set and the cake to hold its shape.
- Prep Time: 30 minutes
- Cook Time: 15 minutes