Velvet Lemon Cream Roll Cake

Instructions

Step 1: Prepare the Cake

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Beat the Eggs
   In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until the mixture is thick and pale, about 5 minutes.
3. Add Dry Ingredients
   Gently fold in the flour, baking powder, and salt using a spatula. Add the vanilla extract and lemon zest, and mix until just combined.
4. Spread the Batter
   Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
5. Bake
   Bake in the preheated oven for 12–15 minutes, or until the cake is golden and springs back when touched.
6. Cool the Cake
   Remove the cake from the oven and let it cool in the pan for 5 minutes. Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Step 2: Roll the Cake

1. Roll the Cake
   Starting from one short end, roll the cake up tightly in the towel, making sure to roll it with the towel. This helps maintain the shape as it cools. Let it cool completely in the towel for about 30 minutes.

Step 3: Prepare the Lemon Cream Filling

1. Whip the Cream
   In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
2. Add Lemon Juice and Zest
   Gently fold in the lemon juice and lemon zest until well combined. The filling should be light and fluffy.