Lemon Blueberry Sponge Cake Roll Recipe
Delight your senses with thisLemon Blueberry Sponge Cake Roll, a perfect blend of zesty lemon and fresh blueberries wrapped in a light, fluffy sponge. Ideal for any occasion, this dessert not only promises a burst of fresh flavors but also serves as a visually stunning centerpiece. Follow this straightforward recipe to create a dessert that is as delightful to look at as it is to eat. With detailed steps and comprehensive nutritional insights, prepare to impress both yourself and your guests with this exquisite treat.
Ingredients
- 4large eggs
- 3/4 cupgranulated sugar
- 3/4 cupall-purpose flour
- 1 tspbaking powder
- 1/4 tspsalt
- Zest of1lemon
- 1 cupfresh blueberries
- 1/4 cuplemon juice
- 1 cupheavy cream
- 1/2 cupconfectioners’ sugar
- 1 tspvanilla extract
Instructions
- Preheat the ovento 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a large bowl,beat eggs and granulated sugaruntil thick and pale.
- Sift togetherflour, baking powder, and salt. Fold into the egg mixture along with lemon zest.
- Spread the batterevenly in the prepared pan. Sprinkle blueberries on top.
- Bakefor 12-15 minutes or until the cake springs back when touched.
- Immediately turn the cakeonto a clean towel dusted with confectioners’ sugar. Roll up cake and towel together, cool on a wire rack.
- Unroll the cake, remove the towel, and sprinkle lemon juice over the cake.
- Whip heavy creamwith confectioners’ sugar and vanilla until stiff peaks form. Spread over the cake.
- Re-roll the cakewithout the towel. Chill before serving, dust with confectioners’ sugar, and garnish with more blueberries and lemon zest.
Notes
Storage:Store the cake roll in the refrigerator, covered, for up to 3 days.
Serving Tip:Serve chilled for the best texture and flavor, garnished with additional blueberries and a light dusting of powdered sugar.
Variation:Try using a mixture of berries or add a thin layer of lemon curd inside the roll for an extra lemony zing.