There is nothing quite like the delightful burst of fresh citrus combined with the sweet tang of berries, which is exactly what makes the Lemon Raspberry Velvet Roll Cake Recipe such a cherished treat. This soft, airy roll cake perfectly balances the brightness of lemon zest and juice with a luscious raspberry jam filling, wrapped in a light, velvet-textured sponge that melts in your mouth. Whether you’re serving it at a family gathering or for a cozy afternoon tea, this cake stands out as a simple yet spectacular homemade dessert.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, essential ingredients, each carefully chosen to build the perfect texture and flavor. From fresh eggs creating a fluffy base, to tart lemon elements lifting the palate, every component plays a crucial role.
- 4 eggs: Provide structure and volume to the cake’s fluffy texture.
- 3/4 cup of sugar: Adds the ideal amount of sweetness without overpowering the tangy flavors.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- 1 cup all-purpose flour: The foundation for the cake’s soft crumb.
- 1 teaspoon baking powder: Helps the cake rise beautifully and remain tender.
- 1/4 teaspoon salt: Balances the sweetness and brightens the flavors.
- Zest of 1 lemon: Offers a fresh citrus aroma that is unmistakably vibrant.
- 1/4 cup lemon juice: Delivers that essential lemon tartness to awaken your taste buds.
- 1/2 cup raspberry jam: Adds sweet and slightly tangy fruitiness as the perfect filling.
- Powdered sugar for dusting: Provides a pretty finishing touch and a hint of extra sweetness.
How to Make Lemon Raspberry Velvet Roll Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. This ensures that your cake will bake evenly and be easy to roll without sticking.
Step 2: Whip the Eggs and Sugar
In a large bowl, beat the 4 eggs and 3/4 cup of sugar together until the mixture lightens in color and becomes fluffy. This step is critical for a light and airy sponge. Once you’re there, gently shake in 1 teaspoon of vanilla extract for that subtle warm flavor.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Sifting helps to aerate the flour and ensures that your cake will have a delicate crumb without any lumps.
Step 4: Fold the Flour Mixture into the Egg Mixture
Gradually fold the flour mixture into the light and fluffy egg batter. Take care to fold gently to preserve all that wonderful air you’ve beaten in – this is the secret to a velvety soft cake.
Step 5: Add the Zest and Lemon Juice
Now stir in the zest of one lemon and the 1/4 cup of fresh lemon juice to the batter. These bold citrus elements add a refreshing zing that brightens the whole cake.
Step 6: Bake the Cake
Pour the batter evenly into the prepared pan and use a spatula to smooth the surface. Bake for about 12 to 15 minutes, or until the cake springs back when you gently touch the center. Timing is key to keep the cake pliable for rolling.
Step 7: Roll the Cake While Warm
Immediately after removing the cake from the oven, carefully roll it up in the parchment paper while it’s still hot. This step shapes the cake and helps prevent cracks, so be gentle and patient as it cools completely in this rolled form.
Step 8: Add the Raspberry Jam Filling
Once cooled, unroll the cake and spread 1/2 cup of raspberry jam evenly over the surface. The jam adds a sweet and tart layer that complements the lemon sponge perfectly.
Step 9: Roll and Dust
Roll the cake up again, this time without the parchment paper. Finish by dusting the top generously with powdered sugar for a picture-perfect look and an extra touch of sweetness.
Step 10: Slice and Serve
Slice into delicate rounds and get ready to enjoy every bite of your homemade Lemon Raspberry Velvet Roll Cake Recipe. It’s as delightful as it is beautiful!
How to Serve Lemon Raspberry Velvet Roll Cake Recipe
Garnishes
Brighten your serving plate with fresh raspberries and delicate lemon slices. A few mint leaves can also add a lovely, fresh pop of green and enhance the zingy flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream, which adds creaminess and balances the tanginess. A cup of delicate herbal tea or fresh lemonade complements it perfectly for a complete experience.
Creative Ways to Present
Try layering your lemon raspberry velvet roll cake with cream cheese frosting between slices for a decadent twist. You can also create mini roulades by portioning the batter into smaller pans or making elegant individual servings in glass cups, layering cake slices with raspberry coulis and lemon curd.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap and store it in the refrigerator. This keeps it fresh for up to 3 days while maintaining moisture and flavor.
Freezing
If you want to save some for later, wrap slices securely in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
To refresh your cake, bring slices to room temperature before serving. Lightly warming in a microwave for 10-15 seconds can also loosen the jam filling and soften the sponge, but be careful not to overheat and dry it out.
FAQs
Can I use fresh raspberries instead of raspberry jam?
Absolutely! Fresh raspberries create a lovely burst of flavor and texture, but the jam provides a smoother, sweeter filling that holds together well in the roll.
What if I don’t have a jelly roll pan?
A standard baking sheet or a rimmed cookie sheet with sides will work fine, just ensure it has an edge around it to hold the batter in place.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and pliable is the key. Be gentle and use the parchment paper to help guide the roll without cracking.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, ensuring it includes xanthan gum or a binding agent for structure.
Is this cake suitable for parties and special occasions?
Definitely! Its elegant look, combined with the vibrant lemon and raspberry flavors, makes it a show-stopping dessert that’s perfect for celebrations.
Final Thoughts
Making the Lemon Raspberry Velvet Roll Cake Recipe is truly a rewarding experience that fills your kitchen with inviting aromas and your table with smiles. It strikes the perfect balance between fruity brightness and velvety softness that everyone will love. So bake a roll, slice it up, and share a slice of sunshine and sweetness with friends and family!
Print
Lemon Raspberry Velvet Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Raspberry Velvet Roll Cake is a soft, airy, and fruity dessert perfect for any occasion. Featuring a delicate lemon-flavored sponge cake rolled with sweet raspberry jam, it offers a delightful balance of tartness and sweetness. Finished with a dusting of powdered sugar, this elegant dessert is as beautiful as it is delicious.
Ingredients
Lemon Raspberry Velvet Roll Cake
- 4 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking.
- Beat eggs and sugar: In a large bowl, beat the eggs and sugar together until the mixture becomes light and fluffy, which helps give the cake its airy texture. Add the vanilla extract and mix well.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even, lump-free batter.
- Fold dry ingredients: Gently fold the dry ingredients into the egg mixture to maintain the batter’s lightness and avoid overmixing.
- Add lemon zest and juice: Incorporate the freshly grated lemon zest and lemon juice into the batter for a bright citrus flavor, mixing until well combined.
- Pour and spread batter: Pour the batter into the prepared pan, spreading it evenly to ensure uniform baking.
- Bake the cake: Bake for 12-15 minutes, or until the cake springs back lightly when touched, indicating it’s perfectly baked.
- Roll cake while warm: As soon as it comes out of the oven, carefully roll the cake inside the parchment paper. This step shapes the cake and prevents cracking as it cools.
- Cool the cake: Allow the rolled cake to cool completely in this shape to set the form.
- Unroll and spread jam: Once cooled, gently unroll the cake and evenly spread the raspberry jam over the surface.
- Re-roll the cake: Carefully roll the cake again, this time without the parchment paper, encasing the raspberry jam inside.
- Finish and serve: Dust the cake with powdered sugar for a lovely finish, slice into portions, and enjoy this delicate lemon raspberry velvet roll cake.
Notes
- Beating the eggs and sugar until fluffy is crucial for a soft and airy sponge.
- Rolling the cake while it’s still warm helps prevent cracking.
- You can substitute raspberry jam with other fruit preserves like strawberry or apricot for variation.
- Use fresh lemon zest and juice for the best flavor intensity.
- Ensure the cake is completely cooled before spreading jam to avoid melting.
