Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made a Strawberry Lemon Sponge Roll Cake. It was a sunny Saturday afternoon, and the kitchen smelled like fresh strawberries and zesty lemon. My little niece was visiting, and she peeked over the counter as I whisked the eggs, insisting she could help. That day, I learned that baking isn’t just about mixing ingredients it’s about laughter, patience, and creating moments we’ll treasure forever.
Over the years, I’ve perfected this recipe, and it’s become a favorite for summer picnics, birthdays, and cozy afternoon teas. The combination of soft, airy sponge with the sweet-tart strawberry and lemon filling is irresistible. Every bite feels like sunshine wrapped in cake, and I promise you’ll fall in love with it, just like I did.
Why I Love Making This Recipe
I adore making this Strawberry Lemon Sponge Roll Cake because it’s simple, yet it feels fancy enough to impress guests. The sponge is light as air, and the filling is fresh and vibrant, balancing sweetness with a touch of citrus zing. Plus, rolling the cake feels like a fun little challenge like a puzzle that rewards you with pure deliciousness at the end.
I also love that this recipe brings people together. I often make it when my friends drop by or when my family gathers for tea. The aroma fills the house, and the sight of a perfectly rolled cake always sparks excitement. It’s one of those recipes that doesn’t just taste amazing it creates memories.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this cozy dessert:
For the Sponge Cake:
- 4 large eggs, at room temperature
- 120g caster sugar
- 100g plain flour, sifted
- 1 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
For the Filling:
- 200g fresh strawberries, chopped
- 250ml double cream
- 50g icing sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Little Kitchen Secrets:
- Make sure your eggs are at room temperature it helps the sponge rise beautifully.
- Sift the flour and baking powder to keep the sponge ultra-light.
- Don’t overmix the batter; fold gently to preserve air.
- Roll the sponge while it’s warm in a tea towel sprinkled with sugar to prevent cracking.
How I Make It, Step by Step
- Preheat your oven to 180°C (160°C fan) / 350°F and line a 30x40cm baking tray with parchment paper.
- Separate the eggs into whites and yolks. Beat the yolks with half of the sugar until pale and creamy.
- In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
- Gently fold the yolk mixture into the whites, being careful not to deflate the batter.
- Fold in the flour, baking powder, salt, and lemon zest until just combined.
- Pour the batter into the prepared tray, spreading evenly. Bake for 10–12 minutes, or until springy to the touch.
- While the sponge is baking, lay a clean tea towel on the counter and sprinkle it with sugar.
- When the sponge comes out of the oven, immediately invert it onto the towel and peel off the parchment paper. Roll the sponge gently from the short edge and leave it to cool completely.
- For the filling, whisk the double cream, icing sugar, vanilla extract, and lemon juice until soft peaks form. Fold in the chopped strawberries.
- Carefully unroll the sponge, spread the filling evenly, and re-roll. Chill in the fridge for at least 1 hour before slicing.
How I Serve It at Home
I love serving this Strawberry Lemon Sponge Roll Cake with a light dusting of icing sugar and a few fresh strawberries on the side. It pairs perfectly with a cup of Earl Grey or a chilled glass of lemonade. Sometimes, I slice it into thick pieces for a dessert plate, and other times, I serve it in thin slices for a delicate afternoon treat. Either way, it’s always a showstopper.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep it in an airtight container in the fridge for up to 3 days.
- Make-Ahead: You can prepare the sponge a day in advance, wrap it tightly in parchment and foil, and chill until ready to fill.
- Freezing: Slice before freezing, and wrap pieces individually to enjoy later. Thaw in the fridge for a few hours.
100-Word Short Version
My Strawberry Lemon Sponge Roll Cake is light, fluffy, and bursting with fresh flavors. The sponge is airy and soft, infused with lemon zest, while the filling combines whipped cream, juicy strawberries, and a hint of lemon juice. Roll the warm sponge with sugar to prevent cracks, fill generously, and chill before slicing. Perfect for picnics, tea parties, or casual family treats, this cake is simple yet elegant. Room-temperature eggs, gentle folding, and proper rolling ensure a flawless finish every time. Sweet, tangy, and unforgettable it’s a recipe that brings smiles and memories to any kitchen.
Recipe Card Section
⏱️ Time
Prep: 20 mins | Cook: 12 mins | Total: 1 hr 45 mins (including chilling)
📝 Notes
- Room-temperature eggs help the sponge rise.
- Don’t overmix to preserve air.
- Roll sponge immediately to prevent cracks.
- Can prep sponge a day ahead; chill before filling.
🍽️ Nutrition (per slice)
Calories: 280 kcal 🍰 | Fat: 16g 🧈 | Saturated Fat: 10g | Carbs: 28g 🍞 | Sugar: 18g 🍬 | Protein: 5g 🥚 | Fiber: 1g
Strawberry Lemon Sponge Roll Cake
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 1 hr 45 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Light, fluffy, and bursting with fresh strawberry and lemon flavor, this Strawberry Lemon Sponge Roll Cake is perfect for summer gatherings, tea parties, or cozy family treats. Learn how to make this delicious dessert step by step.
Ingredients
- 4 large eggs, room temperature
- 120g caster sugar
- 100g plain flour, sifted
- 1 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
- 200g fresh strawberries, chopped
- 250ml double cream
- 50g icing sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat oven to 180°C (160°C fan) / 350°F and line a 30x40cm tray with parchment.
- Separate eggs, whisk yolks with half sugar until pale.
- Whip egg whites with remaining sugar until stiff peaks form.
- Fold yolks into whites gently, then fold in flour, baking powder, salt, and lemon zest.
- Pour into tray, bake 10–12 mins until springy.
- Invert onto sugared towel and roll sponge while warm. Cool completely.
- Whip cream, icing sugar, vanilla, lemon juice until soft peaks; fold in strawberries.
- Unroll sponge, spread filling, re-roll, chill 1 hr.
Notes
Room-temperature eggs help the sponge rise. Don’t overmix to preserve air. Roll sponge immediately to prevent cracks. Can prep sponge a day ahead; chill before filling.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Conclusion
Making this Strawberry Lemon Sponge Roll Cake always feels like a little celebration in my kitchen. It’s light, fresh, and perfect for sharing. Watching someone take that first bite and see their eyes light up is priceless. Baking is about love, patience, and joy and this cake delivers all three. I hope it brings as much happiness to your family as it does to mine. Whether it’s a sunny afternoon or a cozy evening, a slice of this cake is the perfect companion.