Description
A delightful dessert featuring a light and airy sponge filled with luscious whipped cream and tangy lemon flavor, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tbsp lemon juice (for glaze)
- Zest of 1 lemon (for glaze)
Instructions
- Preheat your oven to 375°F (190°C). Start by greasing and lining a 15×10-inch jelly roll pan with parchment paper for easy release.
- Beat the eggs and granulated sugar together until the mixture is thick and pale.
- Sift the flour, baking powder, and salt together before folding it into the egg mixture.
- Stir in the fresh lemon juice and zest, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 12-15 minutes.
- Cool for a few minutes before inverting the cake onto a sugared towel and rolling it up.
- Whip the heavy cream with powdered sugar until stiff peaks form, then unroll the cake, spread the cream, and re-roll.
- Mix the glaze ingredients and drizzle over the rolled cake for finishing touches.
Notes
For best results, use room temperature eggs and sift your dry ingredients to avoid clumps.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg