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Meyer Lemon Mascarpone Cake Roll

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Meyer Lemon Mascarpone Cake Roll | ButtercreamBlondie.com

Anyone up for a slice of cake??  Have I ever told you how much I love cake, as in I actually tell people it was my first love.  This probably explains a lot, like why I’m a pastry chef, how I consider bakery hopping a legitimate sport and why I was such a chubette as a child… Anyway, so yeah, cake – birthday cake, layer cakes, ice cream cake, cheesecake, mini cakes, cupcakes, bundt cake and then there’s cake rolls.  Why is it that I always get this nervous look on my face as soon as I even think about making a cake roll?  And due to the amount of requests I’ve received for a great cake roll recipe plus success tips, apparently I’m not alone!


I actually wanted to make another cake roll since I posted the espresso swiss rolls a few months back, but was waiting for the right time.  Inspiration just has to hit me for these things, and inspiration hit with the arrival of meyer lemons.  As soon as I made that first batch of meyer lemon curd, aka liquid gold, I knew it was time for the cake roll to make an appearance.

So I dug out my go-to recipe, added some meyer lemon zest for even more flavor and said a little prayer.  Dramatics aside, the most important thing when making a cake roll is to roll the cake while it’s warm – as in 4-5 minutes out of the oven.  I placed a tea towel on the counter, dusted it with a good amount of powdered sugar, inverted the cake onto it, peeled off the parchment paper and rolled it up.  When it cools like that, it takes on that shape as you can see below.

Meyer Lemon Mascarpone Cake Roll | ButtercreamBlondie.com

Now that we have that out of the way, let’s chat about this filling.  Normally when I want to lighten lemon curd, I go for whipped cream, but this time I used mascarpone instead.  What a good idea!! The creamy mascarpone mixed with the bright lemon curd is a fabulous combination that you do not want to miss!  Once I filled the cake, I popped it in the fridge so it had a little time to set up.

Meyer Lemon Mascarpone Cake Roll | ButtercreamBlondie.com

I topped the cake with some raspberry whipped cream and then piled on over a pound of blueberries!  This is some serious business here and the end result was awesome!  The lemon curd paired with mascarpone all tucked into a light airy cake is like a slice of sunshine in the middle of winter.  The instructions for this cake are a bit on the long side, but don’t be intimidated, I just wanted to be as detailed as possible.  I also added some helpful notes, and just remember to roll the cake while it’s warm!  I hope you enjoy it!

Meyer Lemon Mascarpone Cake Roll | ButtercreamBlondie.com

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Meyer Lemon Mascarpone Cake Roll

Ingredients

    Meyer Lemon Curd
  • 8 egg yolks
  • 1 & 1/4 cups sugar
  • zest of 1 meyer lemon
  • 3/4 cup meyer lemon juice
  • 1 stick unsalted butter, cubed
    • Meyer Lemon Cake Roll
  • 4 eggs, separated
  • 3/4 cup sugar
  • zest of 2 meyer lemons
  • 1 Tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2/3 cup cake flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
    • Meyer Lemon Mascarpone Filling
  • 16 ounces lemon curd (1 batch)
  • 8 ounces mascarpone
  • Berries for garnish

Instructions

    Meyer Lemon Curd
  1. Whisk all ingredients together in a saucepan and cook over low heat until thickened. Do not boil.
  2. Remove from heat and strain.
  3. Once curd is cool, cover with plastic and refrigerate.
    4. Meyer Lemon Cake Roll
  4. Preheat oven to 375 degrees. Spray a half sheet pan with non stick, line with parchment, and spray again.
  5. Sift cake flour and set aside.
  6. Whip 4 egg whites with 1/2 cup sugar on medium high till stiff peaks form and set aside.
  7. Whip 4 egg yolks with 1/4 cup sugar and lemon zest till eggs turn light in color & get thick. This will take about 5-6 minutes on medium high speed & I used a hand mixer.
  8. Add canola oil and vanilla extract to egg yolk mixture & continue to mix till incorporated.
  9. Add cake flour, baking powder and salt to egg yolk mixture in 2 additions just till dries are combined. You will notice the mixture start to get thick.
  10. Take 1/3 of the egg whites and stir it in to the egg yolk mixture. This will lighten the egg yolk mixture.
  11. Next, gently fold in the remaining egg whites in 2 additions being careful not to deflate the mixture.
  12. Pour batter in prepared pan, spread evenly and bake at 375 degrees for approx. 10 minutes.
  13. Allow cake to cool for 4-5 minutes max. While the cake is cooling place a tea towel on your counter and dust with powdered sugar.
  14. Invert cake on tea towel and peel off parchment paper. Using tea towel, roll cake up quickly and allow to cool.
    15. Meyer Lemon Mascarpone Filling
  15. Mix chilled lemon curd with mascarpone.
  16. Refrigerate for a minimum of 30 minutes so filling can firm up before you fill cake.
    17. Assembly
  17. Unroll cake.
  18. Spread lemon mascarpone filling over cake in an even layer within a 1/2 inch of edges.
  19. Roll cake up again and with seam side down refrigerate till ready to serve. Make sure you cover the cake so it doesn't dry out.
  20. Dust with powdered sugar and garnish with berries.

Notes

The key to this cake is to roll it while it is warm.

You can lighten the lemon curd with whipped cream instead of mascarpone if you choose. You can also choose to not lighten it at all, and just use the curd for a stronger lemon flavor.

If you put the filling to close to the edges, or the filling isn't firm enough and starts to peek out the edges, don't worry. Simply place the cake roll in the fridge so it can set up and then trim the edges so it looks clean.

https://buttercreamblondie.com/meyer-lemon-mascarpone-cake-roll/


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Comments

  1. This cake turned out perfectly! Love the recipe and the size. I’m trying to figure out what adjustments to make for it to be a chocolate cake. Any suggestions? All the other roll cakes I’ve seen use a small jelly roll pan & make too small a cake! My goal is to fill it with ice cream. Thank you so much for any tips you can give me to convert this recipe.
    Merry Christmas!

    Reply

  5. Please can you tell me how much is 1 stick of butter? In my country we buy 500gram blocks of butter to be cut when used.
    Also, what is the size of a half sheet pan?
    Thanks

    Reply

  6. Gorgeous, I love the look of this cake! Last time I made a roly poly was in home economics at school…let’s just say your version is a bit more sophisticated. Thanks for the inspiration!

    Reply

  7. Hello, I made this and it was lovely. The sponge was light and the mascarpone was divine, much better than using fresh cream as a filling. I cheated and used shop bought lemon curd instead 🙂

    Reply

  11. So in love with this cake roll! I am a sucker for anything meyer lemon and I love the idea of adding raspberry whipped cream on top as an added flavor. And as usual – the pictures are amazing! Can’t wait to see your next creation 🙂

    xo Jackie

    Reply

  15. Whoa, a cake roll filled with lemon curd would stop me in my tracks! So gorgeous, Meghan…and the whipped cream topping and berries just make this even more enticing!! Another winner!

    Reply

  20. I opened this up on my phone today on a break, and my first thought was “this is the prettiest cake!” I think I did a pumpkin roll with cream cheese filling when I was in my teens. But have not made a cake roll since. I really need too, they look challenging and DELICIOUS! This is beautiful, Hugs, Terra

    Reply

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