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Cake Roll with Lemon Whipped Cream

Cake Roll with Lemon Whipped Cream

This cake roll is light and refreshing thanks to the lemon whipped cream filling. I find the rolling part is fun. If rolling up the large cake size is too intimidating for you, cut the sheet cake in half then roll them up separately. This way it’ll be much easier to handle, plus you’ll have two cake rolls instead of one!
Cake Roll with Lemon Whipped Cream

Cake Roll with Lemon Whipped Cream

Cake Roll with Lemon Whipped Cream (makes 16-18 slices, 1-inch thickness each)


Egg yolk mixture:
7 egg yolks
4 tbsp sugar
3 tbsp oil
3 tbsp milk
1/4 tsp salt
1/2 cup plus 5 tbsp cake flour
4 tsp hot water

Egg white mixture:
7 egg whites
1/4 tsp cream of tartar
6 tbsp sugar

Lemon Whipped Cream (whip cream and powder sugar first, add lemon juice then whip a little more to blend. Can be made ahead and keep chill in the fridge ):
1 cup whipping cream
5-6 tbsp powder sugar
4-5 tbsp fresh lemon juice


  1. Line a large baking pan (12″ x 17″ x 1″) with parchment paper. Position oven rack at upper half of the oven (about 1/3 to the oven top). Preheat oven to 350 degree F.
  2. Add egg yolks to a large mixing bowl. Use a ballon whisk to break the yolks before adding sugar (this will prevent sugar from sticking to the surface of the yolks and ensure dissolving of sugar). Whisk vigorously until it turns fluffy, pale yellow looking and increases in volume, several minutes.
  3. Add oil, milk and salt. Whisk again to blend well.
  4. Sift in cake flour in 3 batches. After each addition, whisk to combine until no dry flour and the batter is smooth. Use ballon whisk to scrap off flour on the side of the bowl. Add hot water and mix well.
  5. Whip egg whites in a separate clean mixing bowl on high speed, until bubbles are small and no visible clear egg whites. Add cream of tartar and continue whipping on high speed until the mixture turns white completely. Add in sugar, one tbsp at a time, and use a spatula to scrap down the bowl. Continue whipping on high speed to a “sheen” stage, then reduce to low speed for another 1-2 minutes (to remove any big bubbles, thus produces a more delicate fine texture). The egg whites is ready when it has a soft peak (soft curl at the tip when lifted the whisk).
  6. Gently fold in 1/3 of whipped egg whites to the yolk mixture, turning the bowl while folding in the egg whites, until all blended. Do not over work or you will burst all the air bubbles and result in dense cake. Gently fold in another 1/3 of egg whites. The batter should be lighter now. Pour yolk mixture to egg whites bowl. Fold in gently until all incorporated.
  7. Pour batter onto baking pan ad spread evenly with a spatula. Slightly drop pan on a surface a couple of times to remove any big bubbles. Bake in preheated oven for 20-22 minutes.
  8. Remove cake from the oven, then slightly drop pan a couple times. Transfer cake with parchment paper onto a cooling rack to cool completely.
  9. Prepare a sheet of parchment paper larger than the cake size. Put it on top of cake then flip cake upside down. Carefully peel off the liner paper. Spread lemon whipped cream evenly on the cake, then roll up like a jelly roll lengthwise. Wrap up the roll with the large parchment paper and chill for at least 2 hours. Make sure the seal side faced down.
  10. Cut cake roll to 1-inch thickness and serve. Sprinkle powder sugar if desired.

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