Velvet Lemon Cream Roll Cake 💛

Velvet Lemon Cream Roll Cake
Ingredients:
For the Cake:
4 large eggs (separated)
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 cup powdered sugar (for dusting)
For the Filling:
1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare the Cake Batter:
In a mixing bowl, beat the egg yolks and granulated sugar until pale and creamy. Add the lemon juice and zest, mixing until well combined.
In another bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture until just combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gradually fold the egg whites into the cake batter to keep it light and airy.
3. Bake the Cake:
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
4. Roll the Cake:
While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, then peel off the parchment paper. Gently roll the cake up in the towel (starting from a short edge) and let it cool completely.
5. Prepare the Filling:
In a mixing bowl, beat the heavy cream until soft peaks form. Add the mascarpone cheese, powdered sugar, and vanilla extract, and continue beating until smooth and fluffy.
6. Assemble the Roll:
Once the cake has cooled, carefully unroll it and spread an even layer of the mascarpone filling over the surface. Gently re-roll the cake without the towel.
7. Serve:
Place the rolled cake seam-side down on a serving platter. Dust the top with powdered sugar or garnish with extra lemon zest for added flavor and presentation.
Enjoy each bite of this light and velvety lemon cream roll cake!