Lemon Raspberry Roll Cake

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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:

  1. 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.
  1. Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  1. 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.
  1. 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.
  1. 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.
  1. 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:

  1. 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:

  1. 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.
  1. Add Raspberries:
  • Arrange the fresh raspberries evenly over the cream.
  1. 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:

  1. Dust with Powdered Sugar:
    • Dust the top of the cake with powdered sugar for a delicate finish.
  2. 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!

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