Introduction:
The Lemon Raspberry Roll Cake is a light and refreshing dessert that combines zesty lemon with sweet, tart raspberries in a delicate, fluffy sponge cake. Rolled with a tangy lemon cream filling and fresh raspberries, this cake is a perfect treat for spring or summer, or whenever you crave a bright and flavorful dessert. Its beautiful spiral presentation makes it a showstopper at any gathering!
Ingredients:
For the Sponge Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Zest of 1 lemon
For the Lemon Cream Filling:
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
For the Raspberry Filling:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons raspberry jam (optional)
For Garnish:
- Powdered sugar, for dusting
- Fresh raspberries and lemon slices (optional)
Instructions:
Prepare the Sponge Cake:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, ensuring the paper overhangs for easy removal.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar:
- In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for 4-5 minutes, until thick, pale, and fluffy. Add the vanilla extract, milk, and lemon zest, mixing gently until combined.
- Fold in Dry Ingredients:
- Gently fold the flour mixture into the egg mixture until just combined, being careful not to overmix and deflate the batter.
- Bake the Sponge Cake:
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
- Roll the Cake:
- While the cake is still warm, carefully lift it from the pan using the parchment paper and transfer it to a clean kitchen towel. Gently roll the cake, along with the towel, starting from the short end. Let it cool completely in the rolled position.
Prepare the Lemon Cream Filling:
- Whip the Cream:
- In a mixing bowl, whip the heavy cream, powdered sugar, lemon zest, and lemon juice together until stiff peaks form.
Assemble the Roll Cake:
- Unroll the Cake:
- Carefully unroll the cooled cake and spread an even layer of the lemon cream filling across the surface. Optionally, spread a thin layer of raspberry jam over the lemon cream for extra raspberry flavor.
- Add Raspberries:
- Arrange the fresh raspberries evenly over the cream.
- Roll the Cake:
- Gently roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.
Garnish and Serve:
- Dust with Powdered Sugar:
- Dust the top of the cake with powdered sugar for a delicate finish.
- Garnish:
- Decorate with fresh raspberries and lemon slices for an extra touch of elegance.
Tips for Success:
- Work quickly with the cake: Roll the cake while it’s still warm to avoid cracks. Cooling it in the rolled position helps retain its shape.
- Chill before slicing: Refrigerate the assembled cake for at least 30 minutes to help the filling set and make slicing easier.
- Use fresh raspberries: Fresh, ripe raspberries will provide the best flavor and texture for this dessert.
Recommendation:
Serve this Lemon Raspberry Roll Cake chilled, with a light dusting of powdered sugar or a drizzle of raspberry sauce. The bright lemon flavor and juicy raspberries make it a refreshing dessert, perfect for any occasion, especially during warmer months!
- Soft and Fluffy Skillet Cake with One Egg
- Forfar Bridies
- Baked Cream Cheese Spaghetti
- Delightful Banana Split Fluff
- Red Velvet Roll Cake
- Matcha Green Tea Roll Cake
- Cinnamon Roll Stuffed Pancakes
- Kit Kat Crunch Roll Cake
- Lemon Raspberry Roll Cake
- Banana-Strawberry Cheesecake Fantasy
- Mint Chocolate Chip Cookies
- Classic Apple Cake
- Cheese Bread
- Caramel Banana Roll Cake
- Classic English Lemon Cake
- Kentucky Butter Cake
- Simple and Fluffy Cake
- Vanilla Mousse with Chocolate Chips
- The Famous Orange Cake
- Lemon Cream Puffs with Mascarpone Filling
- Classic Shepherd’s Pie
- Cheesy Beefy Rolls
- Cheesesteak Tortellini in Rich Provolone Sauce
- Slow Cooker Cheddar Corn with Bacon
- Pineapple Quick Bread