Ingredients

How to make it

  • Preheat the oven to 425 degrees. Grease and line a 10X15 inch jelly roll pan.
  • For the sponge, using a hand-held electric mixer, whisk the eggs and sugar together in a large bowl until the mixture is pale, creamy and thick enough to leave a trail on the surgace when the whisk is lifted.
  • Sift and fold the flour in three batches. Pour the mixture into the prepared pan, tilting the pan backwards and forwards to spread evenly. Bake in the oven for about 10 minutes, or until risen and golden brown, and the cake springs back when lightly pressed.
  • While the cake is cooking, lay a sheet of greaseproof paper on a work surface and sprinkle liberally with superfine sugar.
  • Quickly turn the hot cake out onto the sugar-dusted paper and remove the lining paper. Trim off the crusty edges, score a cut half an inch in from one of the shorter ends, then roll the cake from the scored short end with the paper inside. Place on a wire rack and leave to cool.
  • For the filling, put all the filling ingredients in a bowl and beat together until smooth and well mixed. Carefully unroll the cake, remove the paper, and spread the filling mixture evenly over the cake. Re-roll the cake.
  • To decorate, dredge the cake with sifted powdered sugar and sprinkle with lemon zest.

Reviews & Comments 5

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  • rosemaryblue 7 years ago
    Oh, this looks heavenly! I will have to make this soon. Beautiful presentation.
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  • sista 7 years ago
    Thank you, I made this tonight to take to my sister's for dinner tomorrow...the lemon cream is heavenly!!
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  • zena824 7 years ago
    The picture looks so pretty....
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  • zena824 7 years ago
    Awesome.....Awesome.......
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  • sista 7 years ago
    Mascarpone Cheese Substitute

    1 (8 ounce) package cream cheese
    1/4 cup heavy whipping cream
    2 1/2 tablespoons sour cream

    Combine well and use in recipes calling for Mascarpone cheese.

    Do not substitute low fat cream cheese or sour cream.

    Was this review helpful? Yes Flag

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