Yummy Lemon Filled Sponge Roll Cake in Se7en Steps…

I know – yet another Lemon Recipe from Se7en!!! But, if you want to impress guests with something that is really really easy then this is the way to go. This recipe looks so impressive and it is so tasty! This is what we are aiming for:


Let’s Meet The Players:


For the sponge cake:

  • 1 cup of sugar
  • 4 eggs
  • 1 cup of all-purpose (cake) flour
  • 1 tsp of baking powder
  • 1 pinch of salt


For the Filling:

Lemon Curd: Follow the link to see how it’s made. You don’t need a whole batch but it is so easy that you should always have a jar of it in your fridge – really you should!


  • 1 cup tub of cream – whipped
  • Icing Sugar for dusting

Let’s Play The Game:

Step 1: Beat your butter and sugar together until they are soft and creamy, fluffy and light.



Step 2: At this stage, add your cup of flour, baking powder and pinch of salt.


Step 3: Gently beat, just one or two turns of the beater on the lowest setting and your cake is mixed.


Step 4: Line your baking tray with baking paper, and then grease it.


Step 5: Pour your cake mixture into the pan and bake it in a low oven (160 degrees Celsius or 320 degrees Fahrenheit) for about 10 minutes. Your sponge cake is done when it is risen, golden brown and a sharp knife comes out clean. Let it cool for five minutes in the pan and then gently lift it out of the baking pan.


Step 6: Place a fresh piece of baking paper on top of the cake and then place a bread board on top of the cake and paper. Now carefully turn the cake over, it should be resting on the bread board. Slide the cake, paper and all, onto a tea-towel.


Using your tea towel to hold everything together roll your cake lengthwise and leave it until just before you are ready to serve it. I am always a bit nervous at this step – but really just keep going it’s easier than it sounds/looks!


Step 7: Just before you serve your cake roll it out carefully and spread with a layer of cooled lemon curd. On top of your lemon curd place layer of whipped cream. Then carefully roll your cake up again.



Don’t worry if your cake cracks and lemon curd and cream start oozing out – it is really just part of the yummy sticky appeal! Finally sprinkle with icing sugar and you are ready to serve.


That’s easy enough and so divine – trust me on this!

Now suppose you don’t have lemon curd in stock, then shame on you! You can use jam instead. Any jam will do and so will any berry sauce. If you don’t have a sauce or jam then just add some fresh soft fruit or berries to your cream filling. If you want to make a yummy chocolate roll then add about 30 grams (1/3 of a 100g slab) of melted dark chocolate to your cake mixture, and use whipped cream as the filling.

14 Replies to “Yummy Lemon Filled Sponge Roll Cake in Se7en Steps…”

  1. Hi H – This is so delicious and you can make the curd and cake well in advance… so great for visitors… and did I say yummy!!! Enjoy the rest of your holiday!

  2. Hi Ruby, Your lemon sponge roll looks divine… I had forgotten all about it!!! But now I will have something to do with our bazillion lemons!!! Have a fun week!!!

  3. Hi Lorraine… Sorry this has taken so long, you spotted one of our many errors. I have been digging around for days looking for the recipe in all my piles of recipe papers and older recipe notebooks… and then we just made one… I didn’t actually use butter, the ingredients are correct and step one should read: cream eggs and sugar together until fluffy. Sorry this took so long but I wanted the information to be correct!!! All the best.

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