Filled with a Strawberry Cream, this Lemon Cake creates a masterpiece in your mouth. Lemon Sponge Roll Cake with Strawberry Filling may just be the perfect dessert for your next ladies lunch.
Before you prepare the cake dough, preheat the oven to 400F and line a baking sheet with parchment paper.
You will need two separate mixing bowls. The first is for the egg whites. Once you have the egg separated, you will need to beat the egg whites until stiff peaks form. Slowly add in 1 1/2 tablespoons of the sugar until completely incorporated. Set this bowl aside. In the second bowl, beat the egg yolks with the remaining 2/3 cup + 2 tablespoons of sugar, lemon juice, lemon zest, and salt. Beat for about 3 minutes or until egg yolks have thickened.
Sift the flour over the egg yolk mixture and fold in until combined. Add 1/3 of the beaten egg whites to the yolk mixture until incorporated. Then fold in the remaining egg whites until the batter is smooth.
Smooth the batter into the prepared baking sheet and bake for 8-10 minutes or until the cake is golden brown and passes the toothpick test. Remove from the oven and let cool for 5 minutes.
Dust the top of the cake with the powdered sugar and cover the cake with a clean towel. Flip the cake over so that the cake is on top of the towel. Remove the parchment paper and trim any edges to keep the cake straight.
Starting at the shorter edge of the cake, roll up the cake along with the towel and set aside to cool.
In a bowl, add the softened cream cheese and half of the whipped cream container and mix with a spoon until fully incorporated. Add the remaining 1/2 cup of sugar and mix. Fold in the strawberries.
Spread the mixture on the unrolled cake. Make sure you spread everything evenly. Roll the cake back up and place on a serving dish with the seam down on the bottom.
Use the remaining whipped cream for piping on top. Add a few remaining strawberry slices and top with powdered sugar.