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
Scale
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.
