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### Ingredients You’ll Need
#### For the Sponge Cake:
* ¾ cup cake flour (or all-purpose flour sifted with cornstarch)
* ½ teaspoon baking powder
* ¼ teaspoon salt
* 4 large eggs, separated
* ½ cup granulated sugar
* 1 teaspoon vanilla extract
* 1 tablespoon lemon zest
* Powdered sugar (for rolling)
#### For the Lemon Cream Filling:
* 1 cup heavy whipping cream
* 4 oz cream cheese or mascarpone, softened
* ⅓ cup powdered sugar
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest
* Optional: a touch of vanilla or a spoonful of lemon curd for extra zing
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### How to Make It
1. **Preheat oven** to 350°F (175°C) and line a jelly roll pan (10×15 inch) with parchment paper. Lightly grease.
2. **Make the batter:** Beat egg yolks with sugar until pale and thick. Add vanilla and lemon zest. In another bowl, beat egg whites to soft peaks, then gently fold into the yolk mixture. Sift in dry ingredients and fold until smooth.
3. **Bake the sponge:** Spread batter evenly in pan and bake for 10–12 minutes, until lightly golden and springy.
4. **Roll while warm:** Dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel and peel off parchment. Gently roll it up with the towel inside and let it cool completely.
5. **Make the filling:** Beat cream cheese until smooth, then add lemon juice, zest, and powdered sugar. Fold in whipped cream until fluffy.
6. **Assemble the cake:** Unroll the cooled sponge, spread the lemon cream evenly, and roll it back up. Chill for 1–2 hours to set.
7. **Serve:** Dust with powdered sugar or drizzle with lemon glaze. Garnish with fresh berries, mint, or candied lemon slices.
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### Tips for Roll Cake Success
* Roll the cake while it’s **still warm** to prevent cracking.
* Don’t overfill — just a thin, even layer of cream is perfect.
* For a bakery-worthy finish, **trim the ends** before serving.
* Store covered in the fridge for up to 3 days — if it lasts that long!
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### Final Thoughts
The **Velvet Lemon Cream Roll Cake** is a dessert that’s light enough for spring and summer, yet rich enough to be a year-round favorite. With its citrusy brightness, pillowy texture, and stunning presentation, it’s one of those treats that feels fancy without the fuss.
Serve it with tea, at a shower or brunch, or just because you love lemon. **One slice, and you’ll know why this cake rolls above the rest.**
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Would you like a printable recipe card, a gluten-free version, or tips on how to make it ahead for entertaining? Just let me know — I’m happy to help!
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