No-Bake Velvet Lemon Cream Roll Cake Recipe

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This No-Bake Velvet Lemon Cream Roll Cake is a dessert that bursts with zesty lemon flavor, layered with a silky cream filling and a soft, velvety sponge texture. Perfect for spring and summer, this cake is light, refreshing, and doesn’t require an oven, making it ideal for when you want a beautiful, indulgent dessert without turning on the heat. The combination of tart lemon and sweet cream will leave you coming back for more!

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Ingredients

For the Lemon Cream Filling:

• 1 cup lemon curd – Adds a tangy lemon flavor that complements the sweetness.
• 1 cup heavy whipping cream – Whipped to a fluffy consistency to give the filling its light, airy texture.
• 4 oz cream cheese, softened – Provides a rich and creamy base that balances the tartness of the lemon curd.
• ¼ cup powdered sugar – Adds just the right amount of sweetness without overpowering the lemon.

For the Cake Roll:

• 1 package of soft vanilla cake or ladyfingers – Serves as the base of the roll. Soft, pre-made cake layers or ladyfingers work perfectly for this no-bake version.
• Powdered sugar for dusting – Adds a sweet and elegant finishing touch.

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How to Make No-Bake Velvet Lemon Cream Roll Cake

Step 1: Prepare the Lemon Cream Filling

1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Add the powdered sugar and continue to beat until well incorporated and smooth.
3. Gently fold in the lemon curd until well mixed.
4. In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the lemon curd mixture. Set this lemon cream filling aside.

Step 2: Arrange the Cake Base

1. Lay a sheet of plastic wrap on a flat surface. Arrange the soft vanilla cake slices or ladyfingers in a single layer, slightly overlapping, to create a rectangle.
2. Press the cake pieces together gently, so they form a solid layer that can be rolled up.

Step 3: Spread the Lemon Cream Filling

1. Spread the prepared lemon cream filling evenly over the layer of cake or ladyfingers, leaving a small border around the edges to prevent filling from spilling out during rolling.

Step 4: Roll the Cake

1. Starting from one end, carefully roll up the cake layer with the filling inside, using the plastic wrap to help guide the roll and keep it tight. Wrap the roll in plastic wrap and refrigerate for at least 1-2 hours, or until it firms up and is easy to slice.

Step 5: Garnish and Serve

1. Unwrap the chilled roll and place it on a serving platter. Dust the top with powdered sugar for an elegant touch.
2. Slice and serve your No-Bake Velvet Lemon Cream Roll Cake, and enjoy the tangy and creamy delight!

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Frequently Asked Questions

Can I use homemade lemon curd for this recipe?

Yes, homemade lemon curd works beautifully! Just make sure it’s thick and well-chilled before mixing it into the filling.

What can I use if I don’t have cream cheese?

If you prefer, you can substitute mascarpone cheese for a slightly milder, creamy texture that complements the lemon flavor.

Can I make this roll cake ahead of time?

Absolutely. This cake can be made up to a day in advance and stored in the refrigerator. Just wait to dust with powdered sugar until serving.

How should I store leftovers?

Wrap any leftovers in plastic wrap or place in an airtight container and refrigerate for up to 3 days.

Can I add other flavors or fruits to the filling?

Yes, fresh berries or a touch of vanilla extract can add even more flavor to the filling. Just be careful not to add too much moisture.

Can I freeze this lemon cream roll?

This cake is best enjoyed fresh or within a couple of days, as freezing may alter the texture of the cream filling.

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