Lemon Berry Cake Roll
This lemon berry cake roll is a light, fluffy sponge cake filled with tangy berry jam and a luscious lemon cream filling. It’s a show-stopping dessert that looks impressive but is surprisingly easy to make.
Servings: 12 servings
Ingredients
To make the cake
- 4 eggs separated
- 3/4 cup sugar divided
- 1 tablespoon canola oil
- 1 teaspoon lemon extract
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners' sugar for dusting
For the filling
- 1 cup heavy cream
- 1 tablespoon lemon curd
- 10 ounces lingonberry jam can use any kind of berry jam
Instructions
- 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 the yolks from the 4 eggs until lemon-colored. With the mixer running, gradually beat in less than half of the 3/4 cup sugar, reserving the rest for the next step. Scrape sides and stir in 1 tablespoon canola oil and 1 teaspoon lemon extract. Transfer to a large bowl and set aside.
- Using a stand mixer and the whisk attachment again, beat remaining 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. Gently fold into egg yolk mixture.
- In separate bowl, combine the 2/3 cup all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon 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 the filling, use stand mixer with whisk attachment to whip 1 cup heavy cream until soft peaks form. Mix in 1 tablespoon lemon curd.
- Gently unroll cake. Cover with 10 ounces lingonberry jam, then cover with the lemon cream you made. Roll back into shape removing any excess filling that might squeeze out as your roll.
- Wrap tightly with plastic wrap and refrigerate for at least 2 hours before serving.
Notes
To store, wrap tightly and refrigerate leftovers.
A serrated knife works best for cutting slices. Clean between cuts to keep the spirals looking nice.
Nutrition
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