Soft, airy sponge cake envelops a vibrant, tangy clear lemon filling in these elegant individual cake rolls, finished with a delicate lemon sauce and optional zest for a refreshing and eye-catching dessert.
Recipe Information
Yield:
8 individual cake rolls
Ingredients
1 cup cake flour or ¾ cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
1 cup granulated sugar
1⁄3 cup water
1 teaspoon vanilla
Clear Lemon Filling
Confectioners’ sugar
2 tablespoons lemon juice
2 tablespoons water
Shredded lemon zest (optional)
Directions
- Line the bottom of a 17×11-inch baking pan with parchment paper. Grease parchment and sides of pan. Preheat oven to 350°F.
- In a small bowl combine flour, baking powder and salt; set aside.
- In a mixing bowl beat eggs on high speed until thick and lemon-colored, about 5 minutes. Gradually beat in granulated sugar. On low speed, add ⅓ cup water and vanilla. Mix in dry ingredients until batter is smooth. Pour into prepared pan, spreading evenly.
- Bake for 12 to 15 minutes, just until corners brown slightly and the center springs to the touch. While hot, use a sharp knife to cut cake in half lengthwise to make two 17x5½-inch halves. Invert onto a clean cotton dish towel sprinkled with confectioners’ sugar. Carefully peel off parchment.
- Arrange cake halves on the towel so that long sides of cakes line up with long edges of towel. Starting from long edges, roll cake halves with towel toward center. Cool at least 30 minutes.
- When ready to fill, unroll one cake half. Reserving 1 cup filling for sauce, spread cake half with ¾ cup of the lemon filling. Roll up. Cut into 3 individual cake rolls and place on dessert plates; sprinkle with confectioners’ sugar. Repeat with other cake half.
- For sauce, stir together reserved 1 cup filling, the lemon juice and 2 tablespoons water. Pour sauce around base of each cake roll. If desired, garnish with shredded lemon zest.
