Ultimate Moist Lemon Roll Cake

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Make the lemon curd: whisk the eggs, sugar and lemon zest in a bowl set over a saucepan of simmering water (medium heat) and cook about 10 minutes until thick like whipped cream. Off the heat, whisk in the butter until melted and combined. Cover and cool to room temperature.
2. Make the pastry cream: heat the milk, half the sugar and the salt until steaming. Whisk the egg yolks, remaining sugar, cream and cornstarch until smooth, then whisk in the hot milk.
3. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Strain into a large bowl, cover with plastic wrap pressed on the surface, and cool.
4. Make the cake: whisk the eggs, sugar and vanilla in a stand mixer with the whisk attachment for about 5 minutes on high until fluffy and doubled in volume.
5. Whisk the flour, baking powder, lemon zest and salt together, then fold into the egg mixture until just combined.
6. Spread the batter evenly in a half sheet pan (17.88 x 12.88 x 1.06 inches) lined with parchment paper.
7. Bake in the centre of a preheated 350°F (175°C) oven for 13 minutes, until a toothpick inserted in the centre comes out clean.
8. Loosen the edges with a knife, dust with confectioners' sugar, cover with a towel and an identical pan, flip, peel off the parchment, dust with a little more sugar, and roll up with the towel. Cool completely.
9. Make the syrup: combine the syrup ingredients in a small saucepan, bring to a boil, and remove from heat as soon as the sugar dissolves.
10. Make the whipped cream: whisk the heavy cream with 2 to 3 tablespoons of the chilled lemon curd until thickened, adding more curd to taste. Transfer to a piping bag fitted with a large star tip.
11. Unroll the cake, brush lightly with syrup, spread a thin layer of lemon curd, then spread the pastry cream. Roll up again and move to a platter.
12. Brush the top and sides with syrup, pipe whipped cream rosettes on top, and garnish with lemon slices or berries. Chill overnight or for 1 to 2 hours before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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