Description
Lemon Raspberry Velvet Roll Cake is a delightful dessert that combines the tangy flavor of lemon with sweet raspberry jam, creating a light and fluffy cake that’s perfect for any occasion.
Ingredients
Scale
- 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 oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and sugar together until thick and pale, about 5 minutes.
- Stir in vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour batter evenly into the prepared pan and spread smoothly.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off parchment paper and roll the cake up in the towel, starting from the short end. Let cool completely.
- Unroll the cake gently, spread raspberry jam evenly over the surface.
- Re-roll the cake without the towel and place seam-side down on a serving plate.
- Dust the top with powdered sugar before slicing and serving.
Notes
- Use fresh lemon juice and zest to enhance the bright citrus flavor in the cake.
- Dusting the towel with powdered sugar prevents sticking and helps maintain the cake’s softness during rolling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250