Description

This Lemon Raspberry Velvet Roll Cake is a delightful combination of zesty lemon and sweet raspberry flavors, all wrapped up in a light and airy sponge. The cake’s soft, velvety texture is perfectly complemented by the tangy lemon infusion and the fruity burst of raspberry jam. This elegant dessert is perfect for special occasions, afternoon tea, or any time you want to treat yourself and your loved ones to something truly special.

Ingredients:

4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Zest of 1 large lemon
¼ cup fresh lemon juice
½ cup raspberry jam (seedless is recommended for a smoother texture)
Powdered sugar, for dusting

Preparation:

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Line a 10×15 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges of the pan. This will make it easier to lift the cake out after baking.

Step 2: Beat the Eggs and Sugar

In a large mixing bowl, combine the eggs and granulated sugar.
Using an electric mixer, beat the mixture on medium-high speed for 5-7 minutes, or until it becomes light, fluffy, and pale yellow. This step is crucial for creating the cake’s light and airy texture.
Stir in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.

Step 4: Gently Fold Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. Fold until just combined, and no streaks of flour remain.

Step 5: Add Lemon Zest and Juice

Add the lemon zest and lemon juice to the batter. Gently fold until evenly distributed.

Step 6: Bake the Cake

Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
Bake for 12-15 minutes, or until the cake springs back lightly when touched and the edges are lightly golden.

Step 7: Roll the Cake While Warm

Immediately after removing the cake from the oven, carefully invert it onto a clean kitchen towel that has been lightly dusted with powdered sugar.
Gently peel off the parchment paper.
Starting from one of the short ends, roll the cake up tightly in the towel. This will help the cake retain its shape when you re-roll it with the filling.
Let the rolled cake cool completely in the towel.

Step 8: Unroll, Fill, and Re-roll

Once the cake is completely cool, carefully unroll it.
Spread the raspberry jam evenly over the surface of the cake.
Gently re-roll the cake without the towel, starting from the same short end.

Step 9: Chill and Serve

Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set and the cake to firm up.
Before serving, dust the roll cake generously with powdered sugar.
Slice into 1-inch thick pieces and serve.

Why You’ll Love This Recipe

This recipe is a winner because it balances the bright, refreshing taste of lemon with the sweet, fruity flavor of raspberry. The cake itself is incredibly soft and light, making it a delightful treat that’s not too heavy. Plus, the roll cake format makes for an elegant presentation that’s sure to impress.

Serving Suggestions:

Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair it with a cup of hot tea or coffee for a cozy afternoon treat.
Garnish with fresh raspberries and a sprig of mint for an extra touch of elegance.

Tips:

Make sure your eggs are at room temperature for better volume when beating.
Don’t overbake the cake, as it will become dry and more likely to crack when rolled.
Rolling the cake while it’s still warm is crucial for preventing cracks.
If you don’t have seedless raspberry jam, you can strain regular jam through a fine-mesh sieve to remove the seeds.

Preparation Time:

Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 250-300 per slice
Protein: 4g
Sodium: 100mg

Conclusion

The Lemon Raspberry Velvet Roll Cake is a beautiful and delicious dessert that’s perfect for any occasion. Its light and airy texture, combined with the zesty lemon and sweet raspberry flavors, makes it a true crowd-pleaser. With a bit of practice, you’ll be able to create this elegant treat with ease.

Questions and Answers

Q1: Can I use a different type of jam?

A: Absolutely! While raspberry jam is classic, you can experiment with other flavors like strawberry, blueberry, or even apricot jam. Just make sure the jam is smooth and easy to spread.

Q2: What if my cake cracks when I roll it?

A: Don’t worry if your cake cracks a little! It’s common, especially if it’s slightly overbaked. Just try to roll it as gently as possible, and the cracks will be hidden by the powdered sugar.

Q3: Can I make this cake ahead of time?

A: Yes, you can! The Lemon Raspberry Velvet Roll Cake can be made a day in advance. Just keep it tightly wrapped in plastic wrap in the refrigerator.

Q4: Can I freeze this cake?

A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.

Q5: Can I use gluten-free flour?

A: Yes, you can substitute all-purpose flour with a gluten-free blend. However, be sure to use a blend that’s designed for baking and contains xanthan gum to help bind the ingredients. The texture of the cake may be slightly different.