Description
Lemon Blueberry Sponge Cake Roll is a show-stopping dessert that perfectly balances zesty lemon and sweet blueberries, wrapped in a light, airy sponge. This delightful treat is ideal for any occasion, from family gatherings to summer picnics. With its stunning presentation and irresistible flavor, this cake roll will surely impress your guests and leave them craving more!
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- Zest of 2 lemons
- 1/4 cup lemon juice (freshly squeezed)
- 1 cup fresh or frozen blueberries
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly spray with nonstick cooking spray.
- In a mixing bowl, whisk eggs and granulated sugar until thick and pale.
- Gently fold in sifted flour and baking powder until combined. Add lemon zest.
- Pour batter into the pan and bake for 12-15 minutes until golden brown.
- Invert the cake onto a powdered sugar-dusted kitchen towel, peel off parchment, and roll it tightly while warm.
- Whip heavy cream with powdered sugar to soft peaks; fold in lemon juice.
- Unroll the cake, spread whipped cream and blueberries, then re-roll tightly.
- Refrigerate for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 17g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg