Easy Lemon Roll Cake

Enjoy a delightful lemon roll that's light, soft, and bursting with a tangy, creamy filling. Perfect for any occasion, this easy-to-make treat is sure to impress!

Ingredients:

Lemon Cream:

2 eggs
120g sugar
10g cornstarch
150ml lemon juice
90g butter

Cake:

4 eggs
120g sugar
120g all-purpose flour

Preparation method:

In a saucepan, whisk the eggs with the sugar and cornstarch until you get a smooth mixture. Gradually add the lemon juice while continuing to stir to avoid lumps. Place the saucepan over low heat and cook, stirring constantly, until the cream thickens and reaches a smooth texture. Remove from heat, then incorporate the butter cut into small pieces. Stir until fully melted and well combined with the cream. Transfer the cream to a bowl, cover it with plastic wrap in direct contact, and let it cool completely at room temperature before refrigerating.

Meanwhile, prepare the cake. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. In a large bowl, whisk the eggs with the sugar until the mixture becomes frothy and doubles in volume. Gently fold in the sifted flour, adding it gradually and mixing with a spatula to maintain the airy texture of the batter. Pour the mixture onto the prepared baking sheet and spread it evenly into a thin layer. Bake for about 10 to 12 minutes, until the sponge is lightly golden and springy to the touch.

Once out of the oven, immediately turn the sponge onto a clean, slightly damp kitchen towel and carefully remove the parchment paper. Roll the sponge with the towel and let it cool this way to prevent cracking when assembling.

When the sponge has cooled, gently unroll it and evenly spread the chilled lemon cream over the entire surface. Roll it up again tightly to form a neat roll. Wrap it in plastic wrap and refrigerate for at least an hour to allow it to firm up and the flavors to meld.

Before serving, optionally dust with powdered sugar for a sweet touch and slice into pieces.

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