Ingredients
Sponge Cake
- 4 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (95 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- ¼ teaspoon fine sea salt
- 1 tablespoon finely grated lemon zest (from 1–2 lemons)
Lemon Cream Filling
- 1½ cups (360 ml) heavy whipping cream (35% fat)
- ¼ cup (30 g) powdered sugar, sifted
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon lemon zest
Translucent Lemon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons (30–45 ml) fresh lemon juice
- ½ teaspoon lemon zest, for finishing
Optional Flavor Boosters
- 1–2 garlic-clove-sized sprigs of fresh thyme or rosemary to steep in the boiling water
- A pinch of smoked paprika or finely grated nutmeg for a warm twist
- A tablespoon of extra-virgin olive oil for dairy-free richness
Instructions
1. Preheat and Prep the Pan
- Heat your oven to 350 °F (175 °C).
- Line a 15×10-inch jelly roll pan with parchment, leaving an overhang on the long sides—this makes removal foolproof.
2. Create a Billowy Egg Foam
- In a clean mixing bowl, beat the 4 eggs on high speed for 5 minutes, until pale yellow and thick enough to leave a ribbon trail.
- Slowly stream in the granulated sugar, then beat for 2 more minutes until silky and stable.
3. Fold in the Dry Mix
- Sift together flour, baking powder, and salt.
- Sprinkle the dry mix over the egg foam and fold gently with a rubber spatula—cut through the center, lift, and turn until just combined.
- Add the lemon zest at the end, folding until no streaks of flour remain.
4. Bake to a Perfect Golden Brown
- Spread batter evenly in the pan, smoothing the surface.
- Bake 12–15 minutes: the cake should spring back lightly when touched and show no wet batter spots.
5. Roll While Warm
- As soon as it’s out of the oven, invert the cake onto a tea towel dusted heavily with powdered sugar.
- Peel off parchment, then roll the cake and towel together from the short side. This “warm roll” technique prevents cracks.
- Place the rolled cake, seam-side down, on a rack to cool fully.
6. Whip the Lemon Cream Filling
- Chill a mixing bowl and whisk attachment for 10 minutes in the fridge.
- Whip the heavy cream to soft peaks, then add powdered sugar, lemon juice, and zest. Continue to medium peaks—stiff enough to hold but still smooth.
7. Assemble the Roll
- Unroll the cooled sponge carefully and remove the towel.
- Spread the lemon cream filling evenly, leaving a ½-inch clear edge to avoid overflow.
- Reroll tightly without the towel, ensuring a neat spiral.
- Transfer to a serving platter, seam-side down.
8. Glaze and Garnish
- In a small bowl, whisk powdered sugar with lemon juice until silky—adjust with more juice to thin or more sugar to thicken.
- Drizzle the glaze in even strokes over the roll, letting it drip artfully.
- Finish with a sprinkle of fresh lemon zest for a spark of color.
9. Chill Before Cutting
- Refrigerate the cake for at least 2 hours to set the filling and glaze.
- Slice with a sharp, warm knife in one smooth motion, wiping the blade between cuts for clean edges.