No-Bake Velvet Lemon Cream Roll Cake
This No-Bake Velvet Lemon Cream Roll Cake is a refreshing dessert with light texture, creamy filling, and a burst of lemon flavor, making it perfect for any occasion.
Servings: 10 servings
Calories: 250kcal
Ingredients
Base and Filling
- 1 package (200g) ladyfinger biscuits Light and sponge-like, forms the base.
- 1 cup lemon curd Tangy and creamy, adds citrus flavor.
- 1 cup heavy cream Gives richness to the cream mixture.
- 1 tablespoon powdered sugar Adds sweetness without overpowering the lemon.
- 1 teaspoon vanilla extract Complementary to the tangy lemon.
- 1 1/2 cups heavy cream (for the filling) Whipped for light and airy filling.
- 1 cup lemon curd (for the filling) Adds zing to the luscious filling.
- 1 teaspoon vanilla extract (for the filling) Adds complexity to the flavors.
Glaze
- 1 cup powdered sugar (for the glaze) To sweeten and create a glossy finish.
- 2-3 tablespoons fresh lemon juice (for the glaze) Enhances the citrus flavor.
- Zest of 1 lemon (for the glaze) Adds a burst of flavor.
Instructions
Preparation
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine 1 cup of heavy cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract. Whisk until stiff peaks form.
- Gently fold in 1 cup of lemon curd.
- Coat one side of each ladyfinger biscuit with the lemon cream mixture, forming a log shape in a single line on the prepared baking sheet.
- Refrigerate for at least 2 hours to set.
Filling
- In another bowl, whip 1 1/2 cups of heavy cream until stiff peaks form.
- Carefully fold in the remaining 1 cup of lemon curd and 1 teaspoon of vanilla extract.
- Once the log has set, transfer it to a serving platter and spread the creamy lemon filling over the top.
Glaze
- Whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth.
- Drizzle the glaze over the cake roll, letting it drip down the sides.
- Finish with a sprinkle of lemon zest before slicing.
Notes
Use freshly squeezed lemon juice for the best flavor. Optionally fold in crushed graham crackers or nuts for texture. For a stronger lemony taste, you can substitute half the vanilla extract with lemon extract. Chill mixing bowls before whipping cream if necessary.