Lemon Jelly Roll Recipe - Weekend at the Cottage

Lemon Jelly Roll Recipe

Ingredients

Directions

  1. Prepare the lemon curd: Zest your lemons and squeeze to yield the required quantity of juice. Place sugar and salt into the bowl of a stand mixer. Add the lemon zest and turn the mixer on to a medium speed. Add the butter and blend until combined. Do the same with the eggs. Slowly add the lemon juice and mix until mixture is smooth. Transfer the mixture into a medium-sized saucepan set to a moderately low heat. Cook the mixture, stirring constantly for about 10 minutes to cook the curd - you’ll know it’s done when it thickens and leaves a trail on the back of a spoon. Transfer to airtight containers and refrigerate until use. The curd will thicken further as it cools and it should be enjoyed within one week of preparation.
  2. Prepare the sponge cake: Preheat oven to 400°F. Line a 9x13” baking sheet with parchment paper. Combine flour, baking powder and salt and sift together. Whisk in ground lavender and set aside. Using a hand or stand mixer, whip egg whites until they hold soft peaks and set aside. Whip egg yolks until light and fluffy. To the yolks, gradually add sugar, mixing continuously. Add vanilla and mix until combined. Slowly add the dry ingredients, mixing after each addition. Fold in egg whites. Transfer to prepared baking sheet,then to oven and bake for 8 minutes or until the top of the cake is a pale golden.
  3. Lay a clean dishcloth out on your work surface and dust with confectioners’ sugar. As soon as the cake comes out of the oven, invert it onto the dish towel. Slowly and carefully peel away the parchment paper and discard. Dust the top of the cake with additional confectioners’ sugar. Starting with a short end, roll it up in the dish towel. Allow to cool completely.
  4. Create jelly roll – Carefully unroll the cooled cake back out onto the work surface. Spread an even layer of lemon curd onto the cake, then slowly roll the cake back up. Press lightly so as to not push the curd out of the roll. Trim to create a clean cut on both ends before transferring the jelly roll onto a service plate or platter.
  5. Dust the roll with confectioners sugar and a sprinkle of additional lemon zest and dried lavender. Cut into 1-inch slices and serve with whipped cream.
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Tangy lemon curd rolled up in a lavender-scented sponge cake, dusted with icing sugar…

  • clock icon
    40 MIN
  • 8 SERVINGS
Lemon Jelly Roll Recipe

Just roll with it! This LEMON JELLY ROLL RECIPE is the dessert you’ve been longing to try!

Carol and I are super excited about this post because it seems to have taken on a life of its own. That happens with a lot of our stories, and we love how it makes the creative side of our work so fun and exciting. You be the judge with this LEMON JELLY ROLL RECIPE – the proof is in the pudding, or in this case, the curd!

This recipe is one of our most popular dessert posts, rightly so, everyone who tastes it wants more. Here’s a suggestion! PIN this recipe to a favourite board or BOOKMARK this page for easy access. Feel free to make it for friends and then give them the recipe too! In our minds, everyone should be making this scrumptious treat.

Here are a few things to keep in mind when you go to make this luscious LEMON JELLY ROLL RECIPE:

This recipe is about three key points: lemon curd, a light sponge cake and presentation.

Tangy lemon curd used to fill the jelly roll.

LEMON CURD

You’ll find our step-by-step video on how to make homemade LEMON CURD on our YouTube Channel. If you’re in a jam for time feel free to use a store-bought curd even those our homemade recipe is way better.

We’ve listed the ingredients and preparation steps for the lemon curd down below just so you don’t have to flip back and forth. Suggestion: make it a few days in advance to get the preparation of this essential ingredient out of the way.

Ingredients for the lavender scented sponge cake.

SPONGE CAKE

The sponge cake component is pretty simple, but our inclusion of lavender in the mix takes the flavour and fragrance to a whole new level. We made a conscious decision to present a simple, elegant dessert. Think about that when you go to take your first bite – looks lovely, but the flavour will amaze you!

The idea to add the ground lavender into the dry ingredients for the sponge happened by chance. I’d forgotten I had a small bag of lavender in the spice cupboard and added it for it’s subtle fragrance. It’s really fabulous in this cake. Make sure to purchase more than the recipe calls for to add a sprinkle to the completed dessert.

The sponge cake rolled up with the lemon curd

PRESENTATION

I speak from experience when I say, keep it simple. We had just spread the lemon curd onto the sponge cake and rolled it up when I started thinking. Should we cover it with whipped cream? How about a buttercream icing and decorate it to look like a log? Maybe we could pipe more curd down the sides to create a trellis pattern? And then we all agreed, nope, let’s keep this super simple. After all, it will be about the flavour, right?

Lemon Jelly Roll Recipe

We suggest transferring the completed LEMON JELLY ROLL onto a presentation piece, then dusting it with confectioners’ sugar followed by a light sprinkle of fine lemon zest and dried lavender. Once you begin slicing and serving, go ahead and add a dollop of whipped cream, but stop there. Simplicity is truly the order of the (spring!) day.

Slices of the Lemon Jelly Roll Recipe served as a dessert course

There you have it, everything you need to know in creating a truly memorable dessert. Looking for suggestions on what to serve beforehand? We think our ROASTED LEG OF LAMB or OVEN-BAKED HAM are perfect main course ideas, served with our PARMESAN MASHED POTATOES and our GREEN BEANS ALMONDINE.

A LEMON JELLY ROLL RECIPE that tastes as delicious as it looks. Enjoy!

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Lemon Jelly Roll Recipe

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Lemon Jelly Roll Recipe

Ingredients

  • For the sponge cake:
  • 4 extra large eggs, room temperature, separated
  • ¾ cup of superfine sugar
  • 1 tablespoon of pure vanilla extract
  • ¾ cup of gluten-free or unbleached all-purpose flour
  • ¾ teaspoon of baking powder
  • ¼ teaspoon of kosher salt
  • 1 teaspoon of dried lavender, ground
  • For the filling:
  • 1 cup of lemon curd
  • To roll the cake:
  • ¼ cup of icing (confectioner’s) sugar
  • To garnish:
  • icing (confectioner’s) sugar
  • lemon zest
  • dried lavender
  • whipped cream
  • For the lemon curd:
  • 2 cups of granulated sugar
  • 1 tablespoon of lemon zest
  • 12 tablespoons of butter, room temperature
  • 4 eggs, room temperature
  • 4 egg yolks, room temperature
  • ¼ teaspoon of kosher salt
  • 1 cup of lemon juice

Directions

  1. Prepare the lemon curd: Zest your lemons and squeeze to yield the required quantity of juice. Place sugar and salt into the bowl of a stand mixer. Add the lemon zest and turn the mixer on to a medium speed. Add the butter and blend until combined. Do the same with the eggs. Slowly add the lemon juice and mix until mixture is smooth. Transfer the mixture into a medium-sized saucepan set to a moderately low heat. Cook the mixture, stirring constantly for about 10 minutes to cook the curd - you’ll know it’s done when it thickens and leaves a trail on the back of a spoon. Transfer to airtight containers and refrigerate until use. The curd will thicken further as it cools and it should be enjoyed within one week of preparation.
  2. Prepare the sponge cake: Preheat oven to 400°F. Line a 9x13” baking sheet with parchment paper. Combine flour, baking powder and salt and sift together. Whisk in ground lavender and set aside. Using a hand or stand mixer, whip egg whites until they hold soft peaks and set aside. Whip egg yolks until light and fluffy. To the yolks, gradually add sugar, mixing continuously. Add vanilla and mix until combined. Slowly add the dry ingredients, mixing after each addition. Fold in egg whites. Transfer to prepared baking sheet,then to oven and bake for 8 minutes or until the top of the cake is a pale golden.
  3. Lay a clean dishcloth out on your work surface and dust with confectioners’ sugar. As soon as the cake comes out of the oven, invert it onto the dish towel. Slowly and carefully peel away the parchment paper and discard. Dust the top of the cake with additional confectioners’ sugar. Starting with a short end, roll it up in the dish towel. Allow to cool completely.
  4. Create jelly roll – Carefully unroll the cooled cake back out onto the work surface. Spread an even layer of lemon curd onto the cake, then slowly roll the cake back up. Press lightly so as to not push the curd out of the roll. Trim to create a clean cut on both ends before transferring the jelly roll onto a service plate or platter.
  5. Dust the roll with confectioners sugar and a sprinkle of additional lemon zest and dried lavender. Cut into 1-inch slices and serve with whipped cream.

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