Lemon Roll Cake with Creamy Frosting
Immerse yourself in the delicate world of this lemon roll cake that perfectly combines lightness and tangy flavors. Its airy texture and creamy cream cheese filling make it a refined dessert that will delight all palates. The combination of the soft sponge, creamy filling, and velvety frosting creates an exceptional taste experience. This elegant dessert is perfect for special occasions or to enhance a family meal. Its preparation requires some technique but the result is well worth it, offering an explosion of lemony freshness with every bite.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C. Separate the egg whites from the yolks. Whisk the yolks with sugar and lemon zest until the mixture whitens.
- 2
Incorporate the flour and baking powder into the yolk mixture. Whip the egg whites into stiff peaks with salt and gently fold them into the preparation.
- 3
Spread the batter on a baking sheet lined with parchment paper and bake for 10-12 minutes. Immediately unmold onto a damp towel, roll and let cool.
- 4
Whisk the cream cheese with icing sugar, zest and lemon juice. Whip the cream into chantilly and gently incorporate it into the preparation.
- 5
Unroll the cooled sponge, spread the filling evenly and carefully reroll. Refrigerate for 2 hours to stabilize the cake.
- 6
Whisk the mascarpone with icing sugar and lemon juice. Add cream to thin the texture. Coat the well-chilled roll with the frosting.
- 7
Sprinkle with ground dried lemon zest for final decoration before serving.
- Sponge: Do not overbake to keep it flexible and easy to roll
- Rolling: Use a damp towel to prevent the sponge from cracking
- Filling: Cream cheese should be at room temperature for better incorporation
- Frosting: Apply only on a well-chilled cake for perfect hold
- Storage: Keeps for 3 days in the refrigerator in an airtight container
- Freezing: Possible without frosting, thaw slowly in the refrigerator
- Serving: Take out 30 minutes before serving for optimal texture
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