Lemon Cream Roll Cake Recipe: Soft, Creamy Citrus Swirl

Hello, lemon lovers! If you crave a dessert that pairs bright citrus flavor with silky cream, this Moist Lemon Cream Roll Cake delivers. A tender sponge is rolled around whipped cream and vibrant lemon curd for a light, elegant dessert. The cake is soft, easy to slice, and attractive on the plate—perfect for brunches, afternoon tea, or spring and summer gatherings. Whether you’re an experienced baker or trying a roll cake for the first time, this recipe is straightforward and reliable. Follow the steps below for a moist, citrus-forward roll cake that’s delicious and visually appealing.

Step 1 — Preheat and Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan with butter or non-stick spray, then line it with parchment paper so the cake releases easily.

Step 2 — Prepare the Egg Yolk Mixture

• Beat the egg yolks with ½ cup of the sugar until the mixture is thick, pale, and creamy (about 2–3 minutes).
• Stir in the vanilla extract and vegetable oil until combined and smooth.

Step 3 — Combine Dry Ingredients

• Whisk the flour, baking powder, and salt in a separate bowl.
• Gently fold the dry ingredients into the egg yolk mixture until just combined—avoid overmixing to keep the sponge tender.

Step 4 — Beat Egg Whites

• In a clean bowl, beat the egg whites until soft peaks form.
• Gradually add the remaining ½ cup of sugar and continue beating until stiff peaks form. This aeration creates a light, airy sponge.

Step 5 — Fold and Bake

• Carefully fold the beaten egg whites into the batter until just combined, keeping as much air as possible.
• Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.

Step 6 — Roll the Cake

• Dust a clean kitchen towel generously with powdered sugar.
• Turn the warm cake onto the sugared towel, peel off the parchment paper, and roll the cake up with the towel from one short end to the other. Allow it to cool completely while rolled to set the shape and prevent cracking.

Step 7 — Assemble the Cake

• Unroll the cooled cake and spread a generous layer of whipped cream over the surface.
• Drizzle lemon curd over the cream, then re-roll the cake (without the towel). Finish with a drizzle of extra lemon curd and a dusting of powdered sugar before serving.

• Use fresh lemons for the curd whenever possible—fresh juice and zest give the brightest citrus flavor.
• Roll the cake while it’s still warm to reduce the risk of cracking; letting it cool in the rolled shape helps it relax and hold form.
• Keep egg whites completely free of yolk and use a clean, grease-free bowl to reach proper stiffness.
• For a firmer filling that holds shape better when slicing, slightly overbeat the whipped cream until it holds soft peaks.