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Lemon Cream Jelly Roll

January 30, 2008 by Marye Audet 1 Comment

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This Lemon Cream Jelly Roll is tangy and creamy — just right for a Spring tea or Mother’s Day. It’s much easier than you’d think!


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  • Lemon Cream Jelly Roll

Lemon Cream Jelly Roll

A light, tangy rolled sponge cake with a lemon curd and whipped cream filling. It's much easier than you think.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Servings: 10
Author: Marye Audet

Ingredients

  • 5 eggs room temperature
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 cup cake flour , sifted
  • 1 teaspoon baking powder
  • 1 Tablespoon lemon peel
  • 1 teaspoon vanilla

Key Lime or Lemon Curd Filling

  • 1 1/2 cups sugar
  • 4 egg yolks
  • 1 cup key lime juice or lemon juice
  • 2 Tablespoons lime or lemon zest
  • 3/4 cup unsalted butter

Whipped Cream

  • 1/2 cup heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon instant vanilla pudding powder

Instructions

  • Combine eggs and sugar and beat until thick and lemon colored. This should take about 5 minutes.
  • Add vanilla and citrus zest.
  • Fold in the dry ingredients carefully.
  • Spray a 15x10 inch jelly roll pan with cooking spray, line with wax paper or parchment, and spray again.
  • Spoon the batter carefully into the pan, smoothing it out into corners and being careful not to deflate it.
  • Bake at 375 for 15-20 minutes, or until a toothpick comes out clean. Do not over bake!
  • While the cake is baking lay a large towel on the counter or table.
  • Sprinkle the towel with Confectioners sugar.
  • Tip the finished cake onto the towel, and working quickly, trim 1/8 inch off the edges of the cake. Roll up in the towel and set aside to cool.

Key Lime or Lemon Filling

  • In a microwave safe bowl whisk egg yolks, sugar, juice, and zest until smooth.
  • Microwave for one minute, then stop and stir.
  • Continue microwaving and stirring in one minute intervals until the mixture is thick and will coat the back of a spoon.
  • Remove from the microwave and add butter, a little at a time, whisking smooth after each addition.
  • Let cool completely.

Whipped Cream

  • Add the sugar and pudding powder to the cream.
  • Beat the mixture until thick.

Assembly

  • When cake is cool unroll it gently and spread with the cooled lemon (or lime) curd.
  • Carefully spread the whipped cream over that and roll it back up gently.
  • Chill for 2 hours.
  • When ready to serve sprinkle with confectioners sugar and slice carefully.

 

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Filed Under: Best Dessert Recipes: Family Favorites, Cake Tagged With: jelly roll recipe, lemon cream jelly roll, lemon cream roll, Lemon rolled cake, rolled sponge cake

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Comments

  1. Miranda @ Cookie Dough & Oven Mitt says

    February 14, 2015 at 1:25 pm

    Oh yum! I love rolled cake. Key lime curd sounds incredible.

    Reply

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Hey y’all… I’m Marye…

Hey y'all, I'm Marye.
Here on Restless Chipotle you'll find
vintage Southern recipes adapted to be quick and easy. I keep almost forgotten recipes, family traditions, and values alive - connecting generations through food. Come on in!
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