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Lemon Blueberry Sponge Cake Roll

A light and fluffy sponge cake filled with tangy lemon cream and fresh blueberries, rolled into a beautiful dessert.

Ingredients

Scale

For the Crust:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs, granulated sugar, vanilla, and lemon zest until thick and pale.
  3. Sift flour, baking powder, and salt into the egg mixture. Gently fold until just combined.
  4. Spread batter evenly into prepared pan. Bake for 12-15 minutes until cake springs back when touched.
  5. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
  6. Roll cake up in the towel while warm and let cool completely.
  7. Whip heavy cream, powdered sugar, and lemon juice until stiff peaks form. Unroll cake, spread with lemon cream, and sprinkle blueberries evenly.
  8. Re-roll cake without the towel. Chill for at least 1 hour before slicing and serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett