Elegant Lemon Cake Roll
Submitted by dpage1
Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.
YIELD
1 cakePREP
20 minCOOK
10 minREADY
This lemon cake roll is all about technique. A featherlight sponge made with separated eggs gets baked for just 8 to 10 minutes, rolled hot in a sugared towel to set its shape, cooled completely, then unrolled, filled with creamy lemon filling, and rolled back up. The result is a spiral of tender cake and tangy lemon that looks like it came from a pastry shop.
The separated-egg method is what gives this sponge its flexibility. Yolks beaten thick with sugar provide richness, while whites whipped stiff with more sugar create the airy structure that lets the cake bend without cracking. Folding the two together gently preserves all that air.
Rolling the cake while it’s still hot is the step most people skip, and it’s the one that matters most. Hot sponge cake is pliable. If you wait until it cools, it cracks the moment you try to bend it. The towel dusted with powdered sugar prevents sticking and absorbs moisture as the cake cools in its rolled shape.
The yellow-tinted coconut coating is a fun finishing touch. Toss flaked coconut with water and food coloring in a sealed bag, and it transforms into a bright, springy garnish.
Chef Tips
- Line the jelly roll pan with wax paper and grease and flour it well. This cake is thin and tears if it sticks anywhere.
- Roll from the narrow end for a tighter spiral with more visible layers when sliced.
- Cool the rolled cake completely before unrolling and filling. Warm cake softens the filling and makes re-rolling sloppy.
- Refrigerate 1 to 2 hours before slicing. This firms the filling so the slices hold together cleanly.
Variations
- Raspberry filling: Replace the lemon filling with fresh raspberry curd or seedless raspberry jam for a pink spiral.
- Toasted coconut: Skip the food coloring and toast the coconut lightly in a dry pan for a golden, nutty finish.
- Cream cheese filling: Mix cream cheese with lemon curd for a tangier, richer filling that holds its shape well.
Ingredients
Directions
Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan with vegetable oil; line with wax paper, and grease and flour wax paper.
Set aside.
Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored; gradually add ¼ cup sugar, beating constantly.
Stir in vegetable oil and lemon extract; set aside.
Beat egg whites until foamy; gradually add ½ cup sugar, beating until stiff but not dry.
Fold egg whites into yolks.
Combine flour, baking powder, and salt; gradually fold into egg mixture.
Spread batter evenly into prepared pan.
Bake at 350℉ (180℃) for 8 to 10 minutes.
Sift powdered sugar in a 15- x 10-inch rectangle on a towel.
When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel.
Carefully peel off wax paper.
Starting at narrow end, roll up cake and towel together; let cake cool completely on a wire rack, seam side down.
Unroll cake.
Spread cake with half of Creamy Lemon Filling, and carefully reroll cake, without towel.
Place cake on serving plate, seam side down; spread remaining filling on all sides.
Combine coconut, water, and food coloring in a plastic bag; close securely, and shake well.
Sprinkle colored coconut over cake roll.
Refrigerate cake roll 1 to 2 hours before serving.
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