Ingredients
- 6 large egg whites
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2/3 cup cake flour, sifted
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and line a jelly roll pan with parchment paper and lightly grease it.
- Beat egg whites with lemon juice and salt until soft peaks form.
- Gradually add sugar while beating until stiff, glossy peaks form.
- Gently fold in sifted cake flour, lemon zest, and vanilla extract.
- Spread batter evenly into the prepared pan.
- Bake for 10–12 minutes until lightly golden and springy to the touch.
- Turn warm cake onto a powdered sugar-dusted towel, remove parchment, and roll with the towel. Cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cooled cake and spread filling evenly.
- Roll cake back up without the towel and place seam-side down.
- Chill for at least 1 hour before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- Do not overmix the batter to keep it airy.
- Ensure cream cheese and butter are softened for smooth filling.
- Chill before slicing for clean cuts.
- Dust towel with powdered sugar to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg
