Lemon Roll Cake

🧂 Ingredients

• 4 eggs

  separated, at room temperature
• 100 grams granulated sugar

  (1/2 cup), divided
• 80 grams all-purpose flour

  (2.82 oz, 2/3 cup)
• 20 grams cornstarch

  (0.7 oz)
• ½ teaspoon baking powder
• pinch of salt
• finely grated zest of 1 lemon
• 45 grams oil

  (3 Tbsp)
• ½ teaspoon vanilla extract
• 200 grams mascarpone cheese

  (7.05 oz)
• 150 grams heavy cream

  (5.3 oz)
• 1 teaspoon lemon juice
• 1 teaspoon finely grated lemon zest
• 75 grams powdered sugar

  (2.65 oz)
• 120 grams powdered sugar

  (4.23 oz, 1 cup)
• 1 Tablespoon milk
• 2-3 Tablespoons freshly squeezed lemon juice

Instructions

• 1 Preheat oven to 180 °C (350°F). Grease 38x26 cm (15x10 inch) baking pan with
  butter, then line it with baking paper so the cake seamlessly releases. Grease
  the baking paper too.
• 2 Sift the flour, cornstarch, baking powder, and salt into a large bowl.
• 3 Using a hand mixer or a stand mixer beat the egg whites with half of the sugar
  and pinch of salt on high speed for 5 minutes or until stiff peaks form. Set
  aside.
• 4 In another bowl, beat the egg yolks, sugar, vanilla extract, and lemon zest
  until pale, about 2 minutes. Add in oil and beat 30 seconds. Add in half of the
  dry ingredients and mix until incorporated. Using a rubber spatula gently fold
  in beaten egg whites until half-incorporated, then gently fold in rest of dry
  ingredients until fully combined and there are no visible streaks of flour or
  egg whites. Avoid over-mixing.
• 5 Spread batter evenly into prepared pan. Bake for 10 minutes or until the top of
  cake springs back when touched.
• 6 Place a kitchen towel on a flat surface and cover it with a piece of baking
  paper dusted with powdered sugar. Gently turn baked cake onto a prepared kitchen
  towel, peel of the top layer of baking paper. Slowly roll the cake with a
  kitchen towel, rolling from the short end to the other short end. Let the cake
  cool completely.
• 7 Add the heavy cream, powdered sugar, and vanilla extract to a large mixer bowl
  and whip on high speed until soft peaks form, add the mascarpone, lemon juice,
  and lemon zest to the whipped cream and whip until stiff peaks form. It will
  happen fairly quickly.
• 8 Gently unroll the cooled cake, and spread the filling into an even layer onto
  the top (you may not spend all the filling, I have had a few tablespoons left).
  Then carefully re-roll the cake, without the towel this time.
• 9 Pour the glaze over the cake or simply dust with powdered sugar. Refrigerate for
  at least 30-60 minutes before slicing and serving.
• 10 In a small bowl, whisk together powdered sugar, milk and lemon juice until
  smooth. Add more milk if you want it thinner, or more powdered sugar if you want
  it thicker.

Nutrition Info