Lemon Cream Roll Cake - Light and Zesty Dessert - Recipes by Clare

Ingredients

• Large eggs: 4, to create a light and airy sponge.
• Granulated sugar: 1 cup, for sweetness and structure in the sponge.
• All-purpose flour: 1 cup, to provide the base for the sponge cake.
• Baking powder: 1 tsp, for a slight rise in the cake.
• Unsalted butter: 1/4 cup, melted, to add richness.
• Milk: 1/4 cup, for added moisture in the batter.
• Vanilla extract: 1 tsp, for flavor in the sponge.
• Lemon curd: 1/2 cup, for a tangy, creamy filling.
• Whipped cream: 1 cup, to add a light and fluffy texture to the filling.
• Lemon glaze: 1/2 cup, store-bought or homemade, for a finishing drizzle.