Description
Light and airy lemon sponge cake rolled with a tangy and sweet lemon cream cheese filling. Perfect for a bright and refreshing dessert!
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 vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan really well. Then, line it with parchment paper, leaving an overhang on the sides. Grease the parchment paper as well.
- 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 the mixture is pale yellow and slightly thickened (2-3 minutes).
- Add the vegetable oil, lemon juice, lemon zest, and vanilla extract to the egg yolk mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining 1/2 cup of granulated sugar to the egg whites, beating until stiff, glossy peaks form. Be careful not to overwhip.
- Gently fold about 1/3 of the beaten egg whites into the batter to lighten it.
- Gently fold in the remaining egg whites until just combined. Be careful not to overmix. The batter should be light and airy.
- Pour the batter into the prepared jelly roll pan and spread it evenly to the edges.
- Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden brown 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 comes out of the oven, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, gently roll the cake up tightly in the towel. Be careful not to crack the cake.
- Let the rolled cake cool completely on a wire rack (30-45 minutes).
- In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until the frosting is light and fluffy.
- Add the lemon juice, lemon zest, and vanilla extract to the frosting. Mix until well combined. Taste and adjust the sweetness or lemon flavor as needed.
- Once the cake is completely cool, carefully unroll it.
- Spread the lemon cream cheese filling evenly over the unrolled cake, leaving a small border along one of the short ends.
- Starting from the same short end you rolled it from before, gently re-roll the cake tightly. Use the towel to help you roll it up evenly.
- Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably longer.
- Before serving, dust the roll cake with powdered sugar. Use a serrated knife to slice the cake into even slices. Serve chilled and enjoy!
Notes
- Make sure your egg whites are beaten in a clean, grease-free bowl for optimal volume.
- Don’t overmix the cake batter after adding the dry ingredients or egg whites, as this can result in a tough cake.
- Cool the cake completely before unrolling and filling to prevent cracking.
- Chilling the assembled cake is crucial for the filling to set and for easier slicing.
- Adjust the amount of lemon juice and zest in the filling to your personal preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes