How to make Lemon Roll Cake Recipe? Tips of the recipe, thousands of recipes and more... Türk 60 min, lemon cream recipes, lemon cream, lemon cake, how to make lemon cake, lemon recipes, lemon cake, limpn cream cake, cake recipes, roll cake, Cakes-Boutique Cakes

Lemon Roll Cake Recipe

Portion: 6-8 Persons Preparation: X Cooking: X
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Hello Dear Friends,

how much my life lemon flavors I didn't know it was shooting :) When we said lemon week, we overflowed to 2 weeks. lemon cream Here is the cake I mentioned in my recipe… Roll cake I even made a video for it. in this video You can see how to prepare the sponge cake of your roll cake.

Roll cake

lemon cream Since it is as easy as sponge cake, you do not need to go into extra preparations for your roll cake. If you are going to make the cream on the same day, first prepare the cream and let it cool. The sponge cake is ready to be used in 45 minutes after it is whipped, cooked and rested. During this time, the lemon cream has already cooled down.


For the cream mixture that you will apply on the sponge cake, both milk cream and of lemon cream it has to be cold. Thus, a beautiful image emerges as in the photo.

We spread the rest of the lemon cream that we cooked in half a measure on our cake and put it in the refrigerator. It must be rested so that it can be sliced ​​well. Of course, this part is important not only for slicing, but also for the flavor to settle.


Remember to use a sharp knife when slicing. A serrated bread knife, if available, will do the trick.


Ingredients for Lemon Roll Pie Recipe

  • 3 medium egg
  • 100 gr granulated sugar
  • 100 g flour
  • 1 tablespoon of lemon peel
  • oil for the tray and powdered sugar for sprinkling on the tray

For the lemon cream:

For the inner cream:

  • Half a pack of cream (100 ml)
  • 4 tablespoons of lemon cream

How to Make Lemon Roll Cake Recipe Recipe?

  1. For the sponge cake, break the eggs into a bowl.
  2. Add granulated sugar and beat until it becomes 2-3 times more solid.
  3. Add half of the flour to the eggs you have raised by sifting and mix them from the bottom up. Add the remaining flour in the same way.
  4. Line a baking tray with greaseproof paper, grease it a little and sprinkle powdered sugar on top. Pour the sponge cake mixture into the tray and spread it with the help of a spatula.
  5. Bake in the oven preheated to 200 degrees for 8-10 minutes.
  6. Carefully remove the cooked sponge cake from the tray and, holding it with oven mitts, roll it up and leave it to cool.
  7. Take the cream you have cooled in the refrigerator into a whisking bowl, add 4 tablespoons of Imon cream and whisk until it has a solid consistency.
  8. Carefully separate the cooled sponge cake from the wax paper and roll it again by applying the whipped cream inside.
  9. Take the cake on a serving plate, put the remaining lemon cream on it and put it in the refrigerator.
  10. Slice and serve the cake, which you have rested in the refrigerator for at least 2 hours.



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