Lemon Cream Cake Roll
A lemon-flavored sponge cake roll filled with whipped fresh cream blended with lemon juice and lemon zest.
Ingredients
egg yolks
4
fine sugar (for egg yolks)
40g
honey
1 tbsp
water
1 tbsp
unsalted butter (softened to room temperature)
15g
milk
2 tbsp
lemon zest (grated)
1 tbsp
heavy cream
200g
fine sugar (for cream)
30g
lemon juice
1
lemon zest (grated)
1/2
Instructions
1
Preparations
Set unsalted butter aside to soften to room temperature; grate lemon zest and squeeze out lemon juice, set aside; preheat oven to 190~200°C; line a baking tray with parchment paper and set aside.
2
Make sponge cake, bake
Follow the steps 1~9 on page 50 to prepare the baking batter. (☆ Step 5: add the grated lemon zest to the batter while mixing). After baking, insert a small knife around the edge of the cake, cover with parchment paper, lift the cake together with the paper underneath, flip it over and place it on a dedicated cake cooling rack to cool. Remove the inner parchment paper, cover with another sheet of parchment paper to prevent drying, and set aside to cool.
3
Make cream, spread
Place heavy cream, fine sugar, lemon juice and grated lemon zest in a bowl, set the bowl over an ice water bath to cool, and whip with a hand mixer until stiff peaks form. Remove the parchment paper from the top of the cake, keep the paper underneath, cut 3~4 slits 1cm apart along one edge of the cake with a knife. Pour the whipped cream onto the sponge cake, leave a 1cm gap around the edges, spread the cream thicker on the slitted side and thinner on the opposite side.
4
Roll cake, finish
Fold the edges slightly along the slits. Lift the parchment paper and roll the cake up like making a kimbap. After rolling, place the cake with the bottom edge facing down in the center of the parchment paper, use a ruler to press the bottom parchment paper from the top to roll the cake tightly. Keep the bottom edge of the cake facing down, wrap it in plastic wrap, and refrigerate for 1 hour. Cut into desired portions as preferred.
