Lemon Raspberry Velvet Roll Cake That'll Wow Your Guests
The Lemon Raspberry Velvet Roll Cake is a beautiful dessert with a delightful balance of zest and sweetness, perfect for any occasion.
Equipment
- jelly roll pan
- - Mixer
- Whisk
- Parchment paper
Ingredients
For the Cake
- 4 eggs eggs Provide structure and aeration for a light sponge.
- ¾ cup sugar Adds sweetness and helps to create the fluffy texture.
- 1 teaspoon vanilla extract Enhances flavor depth.
- 1 cup all-purpose flour Main structural component; substitute with cake flour for a lighter texture.
- 1 teaspoon baking powder Leavening agent that helps the cake rise.
- ¼ teaspoon salt Enhances flavor and balances sweetness; can use sea salt.
- 1 whole lemon zest Adds bright citrus flavor.
- ¼ cup lemon juice Contributes moisture; freshly squeezed is preferred.
For the Filling
- ½ cup raspberry jam Provides filling with fruity sweetness; choose seedless for smoother texture.
For Dusting
- powdered sugar Decorates the cake elegantly.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixer, beat the eggs and sugar together on medium speed for about 3-4 minutes until pale and fluffy.
- Gently mix in the vanilla extract, lemon zest, and lemon juice until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this into the egg mixture.
- Pour the batter into the prepared pan and bake for 12-15 minutes until the cake springs back when touched.
- Carefully roll the warm cake using the parchment to shape it and let it cool completely rolled up.
- Once cooled, unroll the cake gently, spreading the raspberry jam evenly across the surface, then carefully re-roll.
- Dust the top with powdered sugar before serving.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.