Directions
- Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper. This step is crucial to ensure that the cake does not stick.
- In a large bowl, beat the eggs and granulated sugar using an electric mixer until thick and pale. This process is important for achieving a tremendous volume in the cake.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the egg mixture, folding gently until combined. The key here is to maintain as much air as possible for a light cake.
- Stir in the lemon zest and lemon juice for that vibrant flavor that will shine through.
- Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly pressed.
- While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar. This will help prevent sticking when rolling the cake.
- Once the cake is done, invert it onto the towel and carefully peel off the parchment paper. Be gentle to keep the cake intact.
- Roll the cake up with the towel inside, starting from a short side. This helps maintain the shape as it cools. Let it cool completely in this rolled form.
- For the filling, beat the heavy cream, powdered sugar, and lemon extract until soft peaks form. This creates a tremendous, airy filling perfect for spreading.
- Carefully unroll the cooled cake and spread the lemon cream filling evenly over the surface. Take your time for a smooth application.
- Reroll the cake without the towel and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before serving to help set the filling.
- Slice the roll cake into pieces and serve, garnished with fresh berries if you’d like. They add a lovely touch of color and flavor.
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