Lemon Jelly Roll Cake
A light, fluffy lemon jelly roll cake with zesty lemon flavor, perfect for dessert or tea time. Suitable for citrus lovers and those seeking a visually appealing treat.
Ingredients
Instructions
- Beat egg whites until stiff, but not dry.
- Add half the sugar slowly, beating constantly.
- Beat egg yolks until thick and lemon colored.
- Gradually add remaining sugar, continuing to beat until stiff enough to hold a soft peak.
- Add grated lemon rind and lemon juice.
- Fold gently into egg white mixture.
- Combine flour and salt and fold quickly, but lightly, into egg mixture.
- Line a shallow 11 x 16-inch pan with waxed paper.
- Pour batter into the prepared pan and bake in a moderate oven at 350°F for 15 minutes, being careful not to overbake.
- Turn the cake into a clean towel well sprinkled with confectioners' sugar.
- Remove the paper and trim the crust.
- Roll the cake, lifting the end of the towel nearest you.
- Wrap in the towel and cool.
- Unroll the cake and spread with jam or jelly.
Tips & Substitutions
Ensure your egg whites are at room temperature for better volume when beaten. If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. For added flavor, consider mixing in a bit of lemon extract along with the juice. This lemon jelly roll cake pairs beautifully with a light whipped cream topping.
Serving Suggestions
Slice the lemon jelly roll cake and serve it with fresh berries or a dollop of whipped cream for an elegant presentation. A light dusting of powdered sugar on top enhances its visual appeal. This cake also pairs well with a cup of tea or coffee, making it a perfect addition to afternoon tea or dessert gatherings.
Storage & Reheating
Store leftover lemon jelly roll cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider wrapping it tightly in plastic wrap and freezing it for up to a month. To serve, simply thaw in the fridge overnight and enjoy chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Jelly Roll Cake contains roughly 395 calories, with 6g protein, 89g carbohydrates, and 3g fat. It is a good source of iron (18% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of jelly or jam?
Absolutely! While lemon jelly is traditional, you can substitute with other flavors like raspberry, strawberry, or apricot for a unique twist. Just ensure that the flavor complements the lemon cake for the best results.
How do I prevent the cake from cracking when rolling?
To prevent cracking, make sure to roll the cake while it’s still warm, but not hot. Use a clean towel that has been generously dusted with confectioners' sugar, as this will help absorb moisture and allow for easier rolling without sticking.
Can I make this cake ahead of time?
Yes, you can prepare the jelly roll cake a day in advance. Just follow the recipe and store it unfilled in the refrigerator, wrapped tightly. When ready to serve, unroll, spread the jam, re-roll, and dust with powdered sugar for a fresh look.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).