Lemon Roll Cake with Limoncello Whipped Cream

Something sweet and sour.

Lemon Roll Cake with Limoncello Whipped Cream
Lemon Roll Cake with Limoncello Whipped Cream

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • CAKE:

  • 3

    tbsp butter

  • 3

    tbsp flour

  • 1

    cup milk

  • 1/2

    cup sugar

  • 1

    tbsp grated lemon rind

  • pinch salt

  • 2

    tbsp lemon juice

  • 4

    egg yolks

  • 5

    egg whites

  • 1/4

    cup sugar

  • 1/4

    cup flour

  • Icing sugar

  • FILLING:

  • 1/2

    cup whipping cream

  • 1/4

    cup mascarpone cheese

  • 2

    tbsp sugar

  • 1

    tbsp Limoncello liqueur

Directions

Preheat 375 degree - Bake 18 - 20 Line a 9 x 13 baking pan with buttered parchment on all sides. In a large pot over medium heat, melt butter and add flour. Off the heat, whisk milk, sugar and lemon rind. Return pot to heat and bring to a boil, then simmer slowly for about 2 minutes. Season with salt and stir in lemon juice. Let cool for 10 minutes. Add yolks 1 at a time beating well after each one. Set aside. Place egg whites in a large bowl and whisk with a pinch of salt until foamy. Continue to beat egg whites, adding sugar a little at a time until eggs are glossy and soft peaks. Stir in a large spoonful of egg whites into the milk mixture and then fold remaining egg whites with 1/4 cup flour. Pour into prepared pan and spread evenly. Bake 18 minutes or until puffed and golden. Turn out onto a tea towel sprinkled with icing sugar. Remove parchment paper. Cool 5 minutes and gently and loosely roll cake. Set aside. To make filling: combine whip cream, mascarpone and sugar and whip until stiff. Add liqueur and whip again until incorporated. Once the cake has completely cooled, unroll...spread the filling onto the cake and re-roll. Let the cake sit with the seam down for 30 minutes and refrigerate until needed.

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