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Title: Velvet Lemon Cream Roll Cake
Time Required:
Preparation Time: 25 minutes
Baking Time: 12 minutes
Total Time: 1 hour
Introduction:
There’s no better way to brighten up your day than with a slice of the Velvet Lemon Cream Roll Cake. This cake is dreamy, citrusy, and incredibly light, promising to add a bit of sunshine to your dessert time. With a fluffy texture and rich, tangy flavor, it’s ideal for a sweet weekend treat or a joyous gathering with friends and loved ones.
Why Make This Recipe:
The Velvet Lemon Cream Roll Cake is a unique twist to traditional roll cakes. It fuses together the elegant flavors of velvet cake with an irresistibly refreshing lemon cream filling. If you love citrus desserts and are seeking to try something new and delightful, then this recipe is perfect for you.
How to Make Velvet Lemon Cream Roll Cake:
Ingredients for the Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs (separated)
1 cup granulated sugar (divided)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 tablespoons lemon juice
Zest of 1 lemon
Powdered sugar (for dusting)
Ingredients for the Lemon Cream Filling:
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup lemon curd
1 teaspoon vanilla extract
Directions:
– Start by preheating your oven to 350°F (175°C) and lining a 15×10-inch jelly roll pan with parchment paper.
– In a bowl, sift together the flour, baking powder, and salt.
– Beat the egg yolks and half of the sugar until the mixture turns thick and pale. Afterward, add the vegetable oil, vanilla, lemon juice, and zest.
– In another bowl, whisk the egg whites into soft peaks before gradually adding the remaining sugar. Continue whisking until stiff peaks form.
– Next, gently fold the egg yolk mixture into the egg whites until well combined and gradually fold in the dry ingredients until the batter is smooth.
– Spread the batter evenly in the prepared pan and bake for 10-12 minutes until the top springs back lightly when touched.
– Dust a clean kitchen towel with powdered sugar. While still warm, invert the cake onto the towel, peel off the parchment paper, and roll up from a short side before allowing it to cool completely.
– To make the lemon cream filling, whip the heavy cream and powdered sugar until soft peaks form, then gently fold in the lemon curd and vanilla extract.
– Finally, unroll the cooled cake, spread the lemon cream evenly, roll it back up, trim the edges, dust with powdered sugar, and refrigerate for at least 15 minutes before slicing.
How to Serve Velvet Lemon Cream Roll Cake:
Serve the Velvet Lemon Cream Roll Cake chilled, either as a standalone treat or as a concluding dish to your lunch or dinner.
How to Store Velvet Lemon Cream Roll Cake:
Store the roll cake covered in the refrigerator to ensure it stays fresh and delicious. Remember to consume it within two to three days for the best experience.
Tips to Make Velvet Lemon Cream Roll Cake:
Always use fresh lemons for the zest and juice to achieve a fresh, citrusy flavor.
Variations:
If you desire, you may replace the lemon curd in the cream filling with lemon-flavored cream cheese for a more subtle lemon flavor.
FAQs:
Q: Can I make this cake a day ahead?
A: Yes, you can prepare the Velvet Lemon Cream Roll Cake a day prior to your event. Store the cake in the refrigerator for the flavors to further infuse.
Q: Can I use a different citrus fruit for this recipe?
A: Sure, other citrus fruits like lime or orange can be a good substitute for the lemon. However, the flavor profile would change slightly.
Q: Can I replace granulated sugar with powdered sugar in the cake batter?
A: No, it’s best to use granulated sugar for the cake batter as it yields a better texture. The powdered sugar is used for dusting and the cream filling.