Lemon and Lime Cream Cheese Roll

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Lemon and Lime Cream Cheese Roll

by Mimi Wahadi

Indulge in this airy Lemon & Lime Cream Cheese Roll with a Lemon Milk Sponge filled with zesty Lime Curd!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 20 mins Ready in : 60 mins Serves : 6-8 Servings


  • Lemon Milk Sponge
    • 135g Egg Yolk
    • 40g Caster Sugar
    • 160g Egg White
    • 70g Caster Sugar
    • 70g Blue Jacket Cake Flour
    • 40ml Unsalted Butter
    • 40ml Butter
    • 1 no Lemon Zest
  • Lime Curd
    • 375g Fine Sugar
    • 2 Green Lime Zest
    • 1 Lemon Zest
    • 6 Whole Eggs
    • 240g Lime Juice
    • 450g Unsalted Butter
  • Cream Cheese Filling
    • 600g Cream Cheese
    • 150g Icing Sugar
    • 120g Whipping Cream


  1. Pre-heat oven to 19-C.
  2. Sift cake flour and green tea powder and put aside.
  3. Warm up the butter and milk. Do Not Boil!
  4. Whisk yolk and sugar till pale. Slowly add the siftly flour, followed by the warm milk and butter mixture.
  5. In a clean mixing bowl, whisk egg white and gradually add the sugar till medium peak meringue is form.
  6. Gently fold the meringue into the beaten egg yolk mixture.
  7. Tip the batter into a greased baking tray and line with baking parchment.
  8. Zest the lemon skin with a Microplane grater over the top.
  9. Bake at 190C for approximately about 10-12 minutes.


  1. In a bowl whisk the whole eggs.
  2. Sieve the egg and combine it with sugar.
  3. In a pot, combine unsalted butter and lime juice and heat up to a gentle boil.
  4. When mixture starts to boil, slowly whisk in the eggs and sugar mixture.
  5. Whisk continuously until thicken.
  6. Lastly add the zest.
  7. Cool down over ice bath.


  1. In a mixer bowl beat the cream cheese and icing sugar till smooth.
  2. Add in the whipping cream and continue to beat it till light and fluffy.
  3. Chill before use.
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