Have you ever made a cake roll? They tend to look complicated but they couldn’t be an easier cake to bake. Most cake rolls are sponge cakes filled with buttercream, fruit filling, jam or whipped cream and rolled up and dusted with confectioners sugar or slathered with frosting. The great thing about cake rolls are that they bake up quickly, assembly is a snap and they show very well. Think of all the oohs and aahs you would get bringing this fancy shmancy Lemon Cake Roll dessert to a potluck this Summer. What I like about this recipe is that the cake is spongy moist and light with just the right bite of lemon flavor ( when adding zest and juice of one lemon) and the whipped cream is refreshing and sprinkled with juicy, ripe strawberries. Who doesn’t like whipped cream and berries? I am in love with this dessert and I know you will be too.
Since it’s still strawberry season I had plenty on hand but feel free to use blueberries or raspberries to mix into your whipped cream instead. You can also omit the lemon zest and juice and replace it with orange zest and juice or simply use vanilla extract instead of the zests. I love lemon cake so a lemon cake roll was my prefered flavor for this cake
Sponge cake get’s it’s light and airy texture from beating the egg whites separately and then folding them into the batter. For more on how to fold ingredients into cake batter click HERE
For tips and photos on how to make a cake roll click HERE
recipe adapted from Martha Stewart
Lemon Cake Roll
- Unsalted butter, for pan
- 8 extra-large eggs, room temperature, separated
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup cake flour
- 2 teaspoons baking powder
- 1/2 cup confectioners sugar for work towel
- 1 quart strawberries, washed, dried, and hulls removed
- 1 large tub of Cool Whip
- zest and juice of one lemon (or two teaspoons lemon extract)
- Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
- In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture. Add lemon zest and juice of one lemon
- Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 15 minutes.
- Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
- Meanwhile: Prepare whipped cream by take a 6-8 strawberries and dicing them finely. Mix together with about 3 cups of prepared whipped cream. Save about a cup of whipped cream for topping your cake roll if desired.
- Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.
- Refrigerate cake until set (about an hour) cut and serve immediately. Store covered in refrigerator.
- If you prefer fresh whipped cream instead of Cool Whip use that instead. I am sure the results will be even better. Replace the strawberries with any berry of your choice.
- Tips: The colder the cake, the cleaner the slice. If it's room temp when you slice it, it will not present itself very well but it will still taste yummy.