Gluten-Free Lemon Cream Rolled Cake
A light, airy sponge cake infused with bright lemon flavor, filled with fresh whipped cream and rolled into an elegant spiral. This impressive dessert starts with a convenient cake mix but delivers bakery-quality results. The cake is baked thin, then rolled while warm to create the classic jelly roll shape without cracking. Fresh lemon juice in the batter and grated lemon peel in the cream filling provide layers of citrus brightness. Perfect for spring gatherings, birthday celebrations, or any time you want to showcase beautiful presentation with surprisingly simple techniques.
Ingredients
- 3 eggs
- 1 ¾ cups Betty Crocker Super Moist Yellow Cake Mix, from 1 box
- ⅓ cup water
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons powdered sugar, for rolling
- 1 cup whipping cream
- 4 teaspoons lemon peel, grated
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
Heat oven to 375°F (350°F for dark or nonstick pan) and line bottom only of 15x10x1-inch pan with foil or waxed paper, then spray foil and sides of pan with baking spray with flour
- 2
Beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored
- 3
Add cake mix, water, lemon juice and oil, then beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally
- 4
Pour into pan and spread evenly
- 5
Bake 11 to 14 minutes until cake springs back when lightly touched in center
- 6
If necessary, run knife around edge of pan to loosen cake
- 7
Turn cake upside down onto clean kitchen towel sprinkled with 2 tablespoons powdered sugar and carefully remove foil
- 8
While hot, carefully roll up cake and towel from narrow end
- 9
Cool completely, seam side down, on cooling rack, about 1 hour 15 minutes
- 10
In chilled large glass or metal bowl, beat whipping cream and 2 tablespoons powdered sugar on medium speed until foamy, then on high speed until stiff peaks form
- 11
Fold in lemon peel
- 12
Unroll cake carefully and remove towel
- 13
Spread filling evenly over cake and roll up cake
- 14
On serving platter, arrange cake seam side down, cover loosely and refrigerate at least 1 hour
- 15
Before serving, sprinkle with 1 tablespoon powdered sugar
Tips
Roll the cake while it's still warm to prevent cracking - the heat makes the cake more pliable and easier to shape without breaking
Use a chilled bowl and beaters when whipping cream for best volume and stability, and stop beating as soon as stiff peaks form to avoid overwhipping
Dust the kitchen towel generously with powdered sugar before rolling to prevent the cake from sticking to the fabric
Good to Know
Store covered in refrigerator up to 3 days
Can be assembled and refrigerated up to 1 day ahead
Serve chilled, sliced with a sharp knife
Common Mistakes
Don't overbake the cake or it will crack when rolling
Roll the cake while warm to avoid cracking
Don't overwhip the cream or it will become grainy
Substitutions
FAQ
Can I make this cake without a jelly roll pan?
You can use a regular rimmed baking sheet, but the cake may be slightly thicker and require a minute or two longer baking time.
What if my cake cracks when rolling?
Minor cracks are normal and will be hidden by the powdered sugar dusting. For future attempts, ensure the cake is still warm when rolling.
How long will this cake keep in the refrigerator?
The filled cake will stay fresh covered in the refrigerator for up to 3 days, though it's best served within 24 hours.