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
Scale
- 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