𝑽𝒆𝒍𝒗𝒆𝒕 𝑳𝒆𝒎𝒐𝒏 𝑪𝒓𝒆𝒂𝒎 𝑹𝒐𝒍𝒍 𝑪𝒂𝒌𝒆

Ingredients:

For the Cake:

• 4 large eggs, separated
• ¾ cup granulated sugar, divided
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup milk
• Powdered sugar (for dusting)

For the Lemon Cream Filling:

• 1 cup heavy whipping cream, chilled
• 4 oz (115g) cream cheese, softened
• ½ cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Optional Garnish:

• Lemon slices or twists
• Fresh mint leaves
• A light dusting of powdered sugar

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Instructions:

Step 1: Prepare the Cake

1. Preheat the Oven: Preheat to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Beat Egg Yolks: In a bowl, beat the egg yolks with ½ cup of sugar until pale and thick. Stir in the vanilla extract.
3. Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
4. Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture. Sift together the flour, baking powder, and salt, and fold them into the egg mixture alternately with the milk, being careful not to deflate the batter.
5. Bake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
6. Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment paper, and gently roll the cake up with the towel. Let it cool completely.

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Step 2: Make the Lemon Cream Filling

1. In a large bowl, beat the cream cheese, powdered sugar, lemon juice, zest, and vanilla extract until smooth.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

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Step 3: Assemble the Roll Cake

1. Carefully unroll the cooled cake. Spread the lemon cream filling evenly over the surface, leaving a small border around the edges.
2. Gently re-roll the cake (without the towel) and place it seam-side down on a serving platter.
3. Refrigerate for at least 1 hour to set.

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Step 4: Garnish and Serve

• Dust the top with powdered sugar, garnish with lemon slices and mint leaves if desired, and slice to serve.

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Tips for Success:

• Prevent Cracking: Roll the cake while it’s warm to prevent cracking.
• Zest First: Zest your lemons before juicing for efficiency.
• For Extra Flavor: Add a few drops of lemon extract for an even more intense lemon taste.

Enjoy this light, citrusy treat that’s perfect for any occasion! 🍋