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lemon lingonberry jam cake roll
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5 from 2 votes

Lingonberry Jam Cake Roll

Lemon Lingonberry Jam Cake Roll is a lovely and delicious dessert consisting of scratch made lemon cake, sweet lemon cream, and tart lingonberry preserves.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings




  • 1 cup heavy cream
  • 1 tablespoon lemon curd
  • 10 ounces lingonberry jam


  • Line a 15 inch x 10 inch baking pan with parchment paper and grease the paper; set aside. Preheat oven to 375°F
  • Using a stand mixer and the whisk attachment, beat egg yolks until lemon-colored. With the mixer running, gradually beat in 1/4 cup sugar. Scrape sides and stir in oil and lemon extract Transfer to a large bowl and set aside.
  • Using a stand mixer and the whisk attachment again, beat egg whites on medium speed until soft peaks form. With the mixer running, gradually add the remaining sugar in a slow steady stream. Continue to beat until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture.
  • In separate bowl, combine the flour, baking powder and salt; fold into egg mixture.
  • Transfer batter to prepared pan. Bake at 375°F for 10-12 minutes or until cake springs back when lightly touched. It will puff up a great deal while baking but will fall during cooling process.
  • While cake is cooking, lay out a long piece of parchment paper, covered in a clean kitchen town, topped with another piece of parchment. Dust with confectioners' sugar.
  • After you remove cake from oven, allow cake to cool in pan for 5 minutes, then turn cake onto the parchment paper that's dusted with confectioners' sugar. Gently peel off the parchment paper the cake was cooked on. Roll up cake in parchment paper covered towel, starting with a short side, adding more confectioners' sugar as you roll. Cool completely on a wire rack. The reason for having the towel embedded is to allow the cake to cool in the rolled shape with room for the filling.
  • For filling, use stand mixer with whisk attachment to whip heavy cream until soft peaks form. Mix in lemon curd.
  • Gently unroll cake. Cover with entire jar of lingonberry jam, then cover with lemon cream. Roll back into shape removing any excess filling that might squeeze out as your roll.
  • Refrigerate for at least 2 hours before serving. To store, wrap tightly with plastic wrap and refrigerate leftovers.


cake portion of recipe adapted from http://www.tasteofhome.com/recipes/luscious-lemon-cake-roll


Calories: 215kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 86mg | Potassium: 86mg | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.7mg