This Vanilla Lemon Cream Custard Roll is a decadent dessert that combines the lightness of a sponge cake with the richness of a tangy lemon custard filling. Perfect for celebrations or as a special treat, this roll offers a delightful balance of sweetness and zest. Its creamy custard center and soft cake texture make it an irresistible dessert for any occasion.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cooling and Assembly Time: 30 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Sponge Cake:
- 4 large eggs
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 100 g (3/4 cup) all-purpose flour, sifted
- 1/2 tsp baking powder
- Pinch of salt
For the Lemon Custard Cream:
- 2 egg yolks
- 100 g (1/2 cup) granulated sugar
- 2 tbsp cornstarch
- 250 ml (1 cup) milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 100 ml (1/2 cup) heavy cream, whipped
For Assembly and Decoration:
- Powdered sugar, for dusting
- Lemon slices or zest (optional)
Directions
Prepare the Sponge Cake
- Preheat the oven to 180°C (350°F) and line a 10×15-inch baking sheet with parchment paper.
- In a large bowl, beat the eggs and sugar using an electric mixer until light, pale, and fluffy, about 5 minutes.
- Add the vanilla extract and mix briefly to combine.
- Gently fold in the sifted flour, baking powder, and salt in three additions, being careful not to deflate the batter.
- Pour the batter evenly onto the prepared baking sheet and smooth the surface with a spatula.
- Bake in the preheated oven for 12-15 minutes, or until the cake is golden and springs back when touched lightly.
- While still warm, transfer the cake to a clean kitchen towel dusted with powdered sugar. Roll the cake gently with the towel and let it cool completely.
Make the Lemon Custard Cream
- In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually add the milk, whisking constantly to combine.
- Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
- Remove from heat and stir in the vanilla extract, lemon zest, and lemon juice. Allow the custard to cool completely.
- Once cooled, fold in the whipped heavy cream to create a light, creamy filling.
Assemble the Roll
- Unroll the cooled sponge cake carefully and spread an even layer of the lemon custard cream over the surface, leaving a small border around the edges.
- Gently roll the cake back up without the towel, using the parchment paper to guide you if necessary.
- Transfer the roll to a serving platter, seam-side down.
Decorate and Serve
- Dust the top of the roll generously with powdered sugar.
- Garnish with lemon slices or additional zest, if desired.
- Slice and serve chilled or at room temperature.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Serve alongside fresh berries for a refreshing touch.
- Add a dollop of whipped cream for extra richness.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
Cooking Tips
- Roll the cake while it’s still warm to prevent cracking.
- Chill the custard before folding in the whipped cream for a smooth, stable filling.
- Use a serrated knife to slice the roll for clean cuts.
- Adjust the lemon zest and juice to your preferred level of tanginess.
Nutritional Benefits
- Rich in Protein: Eggs provide a good source of protein.
- Vitamin C Boost: Lemon juice and zest add antioxidants and vitamin C.
- Light and Fluffy: The whipped cream keeps the dessert airy and not overly heavy.
Dietary Information
- Vegetarian-Friendly: Contains no meat products.
- Not Gluten-Free: Requires flour; can be made gluten-free by substituting with gluten-free flour.
Nutritional Facts (Per Serving, Approx.)
- Calories: 250
- Protein: 5 g
- Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sodium: 70 mg
Storage
- Refrigerator: Store the roll in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
- Zesty and Sweet: Perfectly balanced flavors of lemon and vanilla.
- Soft and Creamy: Light sponge cake with a smooth custard filling.
- Elegant and Impressive: Great for parties or special occasions.
- Make-Ahead Friendly: Can be prepared in advance and stored.
Conclusion
The Vanilla Lemon Cream Custard Roll is a show-stopping dessert that’s as delightful to look at as it is to eat. With its tangy custard filling and soft sponge cake, it’s sure to become a favorite for any celebration or sweet craving. Try it today and experience the perfect blend of lemony freshness and creamy indulgence!
Frequently Asked Questions
- Can I use store-bought custard for the filling?
- Yes, but adding lemon juice and zest will enhance the flavor.
- Can I skip the whipped cream in the custard?
- Yes, but the filling may be less light and creamy.
- What if my cake cracks while rolling?
- Use the filling to “glue” it together and cover imperfections with powdered sugar.
- Can I make this gluten-free?
- Substitute all-purpose flour with a gluten-free flour blend.
- Can I use other citrus flavors?
- Absolutely! Try orange or lime for a different twist.
- How do I prevent the cake from sticking to the towel?
- Dust the towel generously with powdered sugar before rolling.
- Can I freeze the cake after assembly?
- Yes, wrap tightly in plastic wrap and freeze for up to 1 month.
- What type of cheese pairs well with this roll?
- Cream cheese frosting can be an alternative filling for a richer dessert.
- Can I use margarine instead of butter in the custard?
- Yes, but the flavor may differ slightly.
- How do I store leftovers?
- Wrap slices in plastic wrap and store in an airtight container in the fridge.