The sponge relies on eggs beaten with sugar for five or six minutes until thick and pale, which is what lets it roll without cracking.
It is rolled warm in a sugared towel and cooled in that shape. The filling is cream cheese whipped with cream and powdered sugar, with lemon curd folded through in streaks so the spiral shows yellow against white.
How to Make It
Pan lined
Heat the oven to 350°F. Line a 10-by-15-inch jelly-roll pan with parchment.
Eggs beaten thick
Beat the eggs and granulated sugar until very thick and pale, 5 to 6 minutes. Beat in vanilla and lemon zest.
Flour folded in
Sift in the cake flour, baking powder and salt and fold gently until no dry streaks remain. Spread evenly in the pan.
Sponge baked
Bake 10 to 12 minutes, until the sponge springs back when lightly touched.
Rolled warm
Turn the warm cake onto a clean towel dusted with 1/4 cup powdered sugar, peel off the parchment, and roll the cake up with the towel from a short end. Cool completely.
Lemon cream whipped
Beat the cream cheese smooth. Add the heavy cream, 1/3 cup powdered sugar and 1/2 tsp vanilla and whip to firm peaks. Fold in the lemon curd in loose streaks.
Filled and rerolled
Unroll the cake, spread with the lemon cream, reroll without the towel, and chill 30 minutes.
Glazed
Whisk 3/4 cup powdered sugar with lemon juice to a pourable glaze. Drizzle over the roll and finish with lemon slices and zest.
The Four Moves of a Roll Cake
Each stage has one thing that matters.
Whip5 to 6 minutes
Eggs and sugar beaten to a thick pale ribbon.
Bake10 to 12 minutes
A thin sponge that springs back.
Roll warm
Turned onto a sugared towel and rolled from a short end.
Fill and chill30 minutes
Lemon cream spread, rerolled, chilled.
Ingredient Notes
- Cake flour
- Three-quarters of a cup, sifted in so the sponge stays light.
- Cream cheese
- Four ounces, beaten smooth before the cream goes in.
- Lemon curd
- Half a cup for the filling, prepared rather than cooked in this recipe.
Success Tips
- Spread the batter into the corners so the sponge bakes evenly and rolls straight.
- Roll the hot sponge within a minute of turning it out.
- Leave a clear inch at the far end when spreading the filling so it does not squeeze out.
Why This Recipe Works
- Beating the eggs to the ribbon stage builds the structure with no added fat.
- Rolling while warm sets the curve before the crumb firms.
- Cream cheese stabilises the whipped cream so the spiral holds its shape.
- Folding the curd in loose streaks keeps it visible instead of tinting everything.
Serving Ideas
Cut thick slices with a serrated knife and lay them spiral-side up with a lemon slice on each.
Storage and Reheating
Refrigerate
Keep the filled roll covered in the refrigerator and slice it cold.
Frequently Asked Questions
How do I keep it from cracking?
Roll the sponge in the sugared towel while it is still warm and cool it in that shape.
Is the lemon curd homemade?
No. This recipe uses prepared lemon curd in the filling.
