Description
Silky lemon blueberry sponge cake roll dances with zesty citrus and sweet berries, creating a delightful dessert experience. Fresh summer flavors blend seamlessly, inviting you to savor each light and elegant slice.
Ingredients
Scale
Cake Batter:
- 4 large eggs
- 120 ml (1/2 cup) granulated sugar
- 120 ml (1/2 cup) all-purpose flour
- 15 ml (1 tbsp) lemon zest
- 30 ml (2 tbsp) lemon juice
Filling and Topping:
- 240 ml (1 cup) fresh blueberries
- 240 ml (1 cup) cream cheese
- 120 ml (1/2 cup) powdered sugar
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) vanilla extract
Garnish:
- 30 ml (2 tbsp) powdered sugar
- 15 ml (1 tbsp) fresh lemon zest
- 60 ml (1/4 cup) fresh blueberries
Instructions
- Preheat the oven to 375°F and line a jelly roll pan with parchment paper, ensuring complete coverage and light greasing.
- Whisk eggs and granulated sugar in a stand mixer at high speed for 5-6 minutes until the mixture becomes pale, fluffy, and significantly increases in volume.
- Gently fold sifted flour and lemon zest into the egg mixture using a spatula, maintaining the airy texture and avoiding deflation.
- Pour the batter evenly into the prepared pan, spreading carefully to create a uniform thickness.
- Bake for 12-14 minutes until the cake springs back when lightly touched and develops a golden edge.
- Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper and roll the cake with the towel, starting from the short end, and allow to cool completely.
- Prepare the filling by whipping cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
- Unroll the cooled cake, spread the cream cheese mixture evenly, and sprinkle fresh blueberries across the surface.
- Carefully re-roll the cake without the towel, seam-side down, ensuring a tight but gentle roll.
- Refrigerate for 1 hour to set the filling and stabilize the cake’s shape.
- Before serving, dust with powdered sugar, garnish with additional lemon zest and fresh blueberries.
Notes
- Whip eggs thoroughly to create maximum volume, which ensures a light and airy sponge cake texture that practically melts in your mouth.
- Use room temperature eggs for faster and more consistent volume when beating, helping achieve that signature fluffy cake roll consistency.
- Dust the kitchen towel generously with powdered sugar to prevent sticking and make rolling the delicate cake easier without tearing.
- Consider using gluten-free flour for a celiac-friendly version, maintaining the same soft, delicate texture by carefully folding and avoiding overmixing.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg