Name: Sponge Cake Roll with Lemon Buttercream
Cook time: 8 min
Total time: 8 min
Yield: Yield: one rolled cake (10 to 12 servings)
Cuisine: German
Ingredients: 12 tablespoons (1½ sticks) unsalted butter, at room temperature; ¼ cup powdered sugar, fine granulated baker’s sugar, or granulated baker’s sugar (for dusting kitchen towel before rolling); ¾ cup sugar; 1 teaspoon vanilla powder, or ½ teaspoon vanilla extract; Zest of 1 small lemon (about 2 teaspoons); 2 tablespoons warm water; ¼ teaspoon lemon juice; 3 egg yolks from pasteurized eggs, at room temperature; 2 tablespoons lemon juice; 1¼ cups powdered sugar; 1 tablespoon orange liqueur; ¼ teaspoon baking powder; 4 eggs, at room temperature; ⅛ cup potato starch; ¾ cup unbleached all-purpose flour (protein 3 grams per ¼ cup)

Preparation info

Yield: one rolled cake (
10 to 12
servings)

Difficulty
Easy
Ready in
10 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

This sponge cake roll is very versatile in the filling options. This recipe includes an easy lemon buttercream recipe made with raw pasteurized egg yolks. To make a lemon buttercream prepared in a double boiler with fresh-cooked eggs, “Lemon or Liliko‘i Buttercream.” The buttercream must chill for two to three hours. Plan to make it before starting work on the cake or prepare it a day ahead of time. As another option in place of the buttercream, spread on

Ingredients

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Ingredients

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