Elegant Lemon Cake Roll
This cake is so chewy and so delicious! It would be perfect for a bridal shower, baby shower, or any party you want to impress your guests. It will show them how much you love them!
Ingredients
- ¼ teaspoon of salt
- ½ teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 3 large eggs at room temperature
- 2 large egg whites at room temperature
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 ¼ cup sour milk or lemon jam to taste
- Granulated sugar
Instructions
First, move the oven rack to the lowest position and preheat the oven to 350 ° F. Grease a rimmed 13 x 18-inch baking sheet and line with parchment paper.
Then, put the sugar in a blender and mix on high speed until powdery and fine. Empty into a small bowl.
In the now empty pitcher, add the flour, baking powder and salt. Blend on high power until powdery. Leave covered to allow dust to settle.
In the bowl of a stand mixer fitted with the whisk, beat the eggs and whites at medium speed. Slowly add the fine sugar, then the vanilla. Increase the speed to high and whisk until pale, slightly thickened, and voluminous.
Sift the flour mixture over the eggs and gently fold until combined. Transfer the dough to the prepared baking sheet and smooth the top. Bake for 10 to 12 minutes, turning halfway through cooking. The cake is baked when the edges are golden, and the cake bounces when gently squeezed with your finger.
While the cake is baking, grease baking sheet-sized parchment paper and place it on the work surface. Once the cake is cooked, flip it over the greased parchment paper. Peel off the baked paper with the cake and firmly roll the cake with the new baking paper, starting with the short end. Let cool slightly, seam side down, for 15 to 20 minutes.
Unroll the cake and fill it with lemon curd or jam, leaving a ½ inch edge unfilled. Roll the cake without the baking paper and let cool completely. Cut ½ inch from each end and transfer to a serving dish.
Sift the powdered sugar. Best if served the same day.
Happy Cooking Time.
