Easy Meyer Lemon Mascarpone Cake Roll Recipe

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Easy Meyer Lemon Mascarpone Cake Roll Recipe

I love the look of this cake! Last time I made a roly poly was in home economics at school…let’s just say your version is a bit more sophisticated. The creamy mascarpone mixed with the bright lemon curd is a fabulous combination that you do not want to miss!  Once I filled the cake, I popped it in the fridge so it had a little time to set up.


Meyer Lemon Curd

  • 8 egg yolks
  • 1 & 1/4 cups sugar
  • zest of 1 meyer lemon
  • 3/4 cup meyer lemon juice
  • 1 stick unsalted butter, cubed

Meyer Lemon Cake Roll

  • 4 eggs, separated
  • 3/4 cup sugar
  • zest of 2 meyer lemons
  • 1 Tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2/3 cup cake flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

Meyer Lemon Mascarpone Filling

  • 16 ounces lemon curd (1 batch)
  • 8 ounces mascarpone
  • Berries for garnish


Meyer Lemon Curd

    1. Whisk all ingredients together in a saucepan and cook over low heat until thickened. Do not boil.
    2. Remove from heat and strain.
    3. Once curd is cool, cover with plastic and refrigerate.

Meyer Lemon Cake Roll

    1. Preheat oven to 375 degrees. Spray a half sheet pan with non stick, line with parchment, and spray again.
    2. Sift cake flour and set aside.
    3. Whip 4 egg whites with 1/2 cup sugar on medium high till stiff peaks form and set aside.
    4. Whip 4 egg yolks with 1/4 cup sugar and lemon zest till eggs turn light in color & get thick. This will take about 5-6 minutes on medium high speed & I used a hand mixer.
    5. Add canola oil and vanilla extract to egg yolk mixture & continue to mix till incorporated.
    6. Add cake flour, baking powder and salt to egg yolk mixture in 2 additions just till dries are combined. You will notice the mixture start to get thick.
    7. Take 1/3 of the egg whites and stir it in to the egg yolk mixture. This will lighten the egg yolk mixture.
    8. Next, gently fold in the remaining egg whites in 2 additions being careful not to deflate the mixture.
    9. Pour batter in prepared pan, spread evenly and bake at 375 degrees for approx. 10 minutes.
    10. Allow cake to cool for 4-5 minutes max. While the cake is cooling place a tea towel on your counter and dust with powdered sugar.
    11. Invert cake on tea towel and peel off parchment paper. Using tea towel, roll cake up quickly and allow to cool.
Meyer Lemon Mascarpone Filling
    1. Mix chilled lemon curd with mascarpone.
    2. Refrigerate for a minimum of 30 minutes so filling can firm up before you fill cake.


  1. Unroll cake.
  2. Spread lemon mascarpone filling over cake in an even layer within a 1/2 inch of edges.
  3. Roll cake up again and with seam side down refrigerate till ready to serve. Make sure you cover the cake so it doesn’t dry out.
  4. Dust with powdered sugar and garnish with berries.


The key to this cake is to roll it while it is warm.

You can lighten the lemon curd with whipped cream instead of mascarpone if you choose. You can also choose to not lighten it at all, and just use the curd for a stronger lemon flavor.

If you put the filling to close to the edges, or the filling isn’t firm enough and starts to peek out the edges, don’t worry. Simply place the cake roll in the fridge so it can set up and then trim the edges so it looks clean.